Maple Pecan Cream Puffs (GF) (Edit recipe)

Make Choux Pastry

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
2. In a saucepan, bring water, corn milk, butter, and salt to a boil.
3. Add GF flour blend and baking powder all at once, stirring vigorously until dough pulls away from pan and forms a ball. Cook 1–2 minutes to dry.
4. Transfer to a bowl, cool 5 minutes. Beat in eggs one at a time until smooth and glossy. Batter should be thick.
5. Scoop or spoon onto prepared baking sheet. (I used a small ice cream scoop).
6. Bake 10 minutes at 425°F, then reduce to 350°F (175°C) and bake another 15 minutes until puffed and golden. Turn oven off, and continue to cook another 20-25 minutes.

Make Maple Cream Filling

1. Heat the Cornmilk: In a small saucepan, heat cornmilk over medium heat until steaming (do not boil). Remove from heat.
2. Whisk the Base: In a medium bowl, whisk together egg yolks, sugar, cornstarch, and salt until thick and smooth.
3. Temper the Eggs: Slowly whisk in about half the hot cornmilk into the yolk mixture, whisking constantly. Then pour everything back into the saucepan.
4. Cook Until Thickened: Return to medium heat, whisking continuously until the mixture thickens to a pudding-like consistency (about 2 minutes after bubbling).
5. Finish the Cream: Remove from heat and whisk in butter, vanilla (or maple extract), and the Maple Bliss Nut Butter until smooth.
6. Cool & Fold: Transfer to a bowl, press plastic wrap directly on the surface, and chill until completely cool.
7. Once cooled, fold in the toasted sprouted pecans and mascarpone or cream cheese (if using).
8. Use or Store: Pipe into cooled cream puffs or mini eclairs. Store filled pastries refrigerated up to 2 days.

Make White Chocolate Ganache

1. Heat the white chocolate and cornmilk together in a small sauce pot and stir (whisk) constantly over medium heat - stir constantly to avoid scorching the chocolate! Add more cornmilk if too thick.

Toast The Pecans

1. place chopped pecans in a dry skillet over medium-low heat and stir frequently until they become fragrant and slightly darker, which takes about 5-10 minutes

Assemble Cream Puffs

1. Once cream puffs have cooled, slice each puff in half. Pipe or spoon maple cream filling onto the bottom half of each puff. Place top half of pastry ontop of cream filling.
2. Drizzle with white cholocate ganache, and sprinkle with toasted pecans.