maple cinnamon cream puffs (yield: 2 dz)

choux:

3.5 oz (100g) water

3.5 oz (100g) milk

3.5 oz (100g) butter

1 tsp salt

3/4 c (100g) AP flour

4 eggs

1. Bring milk, water, butter, and salt to a boil.

2. Turn off the heat and add flour all at once. Stir until the dough comes together.

3. Put the dough back on low heat, stirring constantly just until a film forms on the bottom of the pot.

4. Transfer to another bowl and let cool for at least two minutes.

5. Slowly add eggs and start checking the consistency once 3/4 of the eggs have been added.

6. Pipe into circles with a diameter of 2 in (5cm), top with craquelin, and bake at 375F (190C) for 20 min and then at 325F (163C) for another 15 min or until dried out.

craquelin:

2/3 c (140g) brown sugar

1 c (140g) AP flour

5 oz (140g) butter, softened

1 tsp cinnamon

1. Mix all ingredients together until a dough forms.

2. Roll the dough between sheets of parchment paper and freeze.

3. Cut circles just bigger than the diameter of the cream puffs and place on top.

maple cinnamon cream

2 c (454g) heavy cream

1/3 c (104g) maple syrup

2 tsp cinnamon

1. Add all ingredients to a food processor and process until thickened, stopping every so often to scrape the sides