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
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Rest 1 h 00
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Baking 25 min
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Servings 15
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Level Intermédiaire
Ingredients
For the choux pastry
For the jasmine and maple syrup pastry cream
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Pre-requisite recipes
Preparation steps
For the choux pastry
Jasmine and maple syrup pastry cream
Assembly
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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.
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
Preparation steps
For the choux pastry
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Prepare the choux pastry with almond craquelin following the instructions from your two base recipes.
Jasmine and maple syrup pastry cream
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Infuse the hot milk (just before boiling point) with the jasmine tea for 15 minutes, then strain.
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In a mixing bowl, whisk the egg yolks with the sugar until the mixture becomes pale.
Add the cornstarch and mix well. -
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
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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!