No-Bake Vanilla Bourbon Maple Cream Puffs•
Posted on September 20 2023
Posted on September 20 2023
6 Large Cream Puffs
These No-Bake Vanilla Bourbon Maple Cream Puffs are a must-have for any holiday celebration! Making choux pastry from scratch can be time consuming, so skip the hard work with our ready-to-fill Large Cream Puff Shells. Each cream puff is generously packed with a luscious vanilla bourbon maple pastry cream and swirls of fresh homemade whipped cream.
113g (½ cup) Whole milk
156g (½ cup) Maple syrup, Grade A
4 Egg yolks
53g (¼ cup) Dark brown sugar
16g (2 tbsp) Cornstarch
28g (2 tbsp) Unsalted butter
1 tbsp Vanilla Bourbon Flavor Paste
227g (1 cup) Heavy cream, cold
24g (2 tbsp) Granulated sugar
6 Large Cream Puff Shells
In a small saucepan, combine the milk and maple syrup. Place over low-medium heat and bring to a simmer or about 190°F.
Meanwhile, in a medium bowl, vigorously whisk together the egg yolks, brown sugar, and cornstarch until pale in color and the mixture flows off of the whisk.
Once the milk has reached a simmer, slowly pour half of it into the egg-sugar mixture while simultaneously whisking to temper the eggs. Pour everything back into the saucepan and place over medium heat. Use a rubber spatula to mix constantly as it thickens.
Once the pastry cream is thick and a few big bubbles come to the surface, continue whisking for one more minute, then remove the pan from heat.
Immediately add the butter and Vanilla Bourbon Flavor Paste, and mix to combine. Pour the pastry cream through a fine mesh sieve into a small bowl to ensure it’s perfectly smooth.
Press plastic wrap up against the surface of the pastry cream to prevent a skin from forming, and place in refrigerator to chill overnight or until ready to use.
Once ready to use, whisk the pastry cream until it has a smooth, pipeable consistency.
Just before you’re ready to assemble the cream puffs, make the whipped cream. In a glass measuring cup, add the heavy cream and sugar.
Use an electric mixer to beat until stiff peaks form.
Use a serrated knife to cut the tops off of the cream puff shells. *See recipe notes
Transfer the pastry cream into a piping bag with a large round piping tip.
Transfer the whipped cream to a piping bag with a large star tip.
Pipe the pastry cream into the cream puffs up to the edge.
Pipe the whipped cream over the pastry cream, then place the tops of the cream puffs on top of the whipped cream.
Chill the assembled cream puffs in the refrigerator for at least 4 hours before serving to allow the choux pastry to soften.
*Preparing and Serving the Cream Puff Shells: It's easiest to cut the Large Cream Puff Shells with a serrated knife while they are still dry to help maintain their shape. Please note that cream puff shells will come dry and brittle, so handle carefully when cutting. Once filled, the choux pastry will soften. Make sure to chill the filled cream puffs in the refrigerator for at least 4 hours prior to serving to help absorb moisture.
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