Jasmine Tea & Maple Cream Puffs (with Almond Craquelin)

These classic choux pastries wear a crisp almond craquelin cap and are filled with a silky jasmine-infused cream that’s sweetened with maple syrup. Each bite balances crunch and creaminess with floral notes and gentle maple depth—an elegant French-Canadian twist perfect for brunches, celebrations, or any dessert table.

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Preparation 35 min
Rest 1 h 00
Baking 25 min
Servings 15
Level Intermédiaire

Ingredients

For the choux pastry

Pâte à choux (Choux pastry) (Recipe) : 1
Craquelin-Topped Choux à la Paris-Brest (Recipe) : 1

For the jasmine and maple syrup pastry cream

Milk : 350 milliliters
Jasmine Tea (Sachet) : 3
egg yolks : 3
Caster sugar : 30 grams
Corn starch : 30 grams
Maple syrup : 60 milliliters
Unsalted butter : 30 grams

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Preparation steps

For the choux pastry

Step 1
Prepare the choux pastry with almond craquelin following the instructions from your two base recipes.

Jasmine and maple syrup pastry cream

Step 2
Infuse the hot milk (just before boiling point) with the jasmine tea for 15 minutes, then strain.
Step 3
In a mixing bowl, whisk the egg yolks with the sugar until the mixture becomes pale.
Add the cornstarch and mix well.
Step 4
Gradually pour the hot infused milk over the mixture while whisking, then pour everything back into the saucepan.
Cook over low heat, whisking constantly, until the cream thickens.
Remove from heat and stir in the maple syrup and butter.
Cover with plastic wrap directly on the surface and let cool completely in the refrigerator.

Assembly

Step 5
Cut the choux in half or pierce from the bottom.
Whisk the pastry cream briefly to loosen it.
Fill the choux using a piping bag.
Enjoy!

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Jasmine Tea & Maple Cream Puffs (with Almond Craquelin)

Ingredients

For the choux pastry

For the jasmine and maple syrup pastry cream

Rate this recipe

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Pre-requisite recipes

Preparation steps

For the choux pastry

Jasmine and maple syrup pastry cream

Assembly

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