Cream puffs, or in Danish "Flødeboller", have been a much loved treat here since the early 20th centuries, and is a variation of Scottish marshmallow tea cakes.
I can't remember a childhood birthday celebration without store-bought cream puffs with thin wafer biscuits and light as air mallow foam. Some years ago a Danish chocolatier decided to make a luxury version with real chocolate couverture, vanilla in the foam and almond paste instead of the wafers. It became a huge success, and now you'd be hard pressed to find a chocolatier without a luxury cream puff.
They are very easy to make, but taste absolutely divine. I have already made them several times the last few weeks. How many I have eaten myself is a secret...
Salted maple cream puffs
12-15 cream puffs
Recipe adapted from Foodfanatic
200g maple syrup
80g glucose syrup
100g pasteurised egg whites
2 Tbsp. granulated sugar
Salt to taste
100g quality almond paste, at least 60% almonds
1/2 tsp. cinnamon
50g tempered chocolate (1)
200g tempered chocolate, I used Valrhona 63% chocolate
Marigold petals, chopped toasted hazelnuts or other topping you like
Knead the almond paste with the cinnamon, then roll out to 3-4mm thickness on a surface lightly dusted with icing sugar. Cut out 4cm discs with a cookie cutter and brush one side with tempered chocolate (1). Leave to set for 10-15 minutes in the refrigerator.
Bring maple syrup, water and glucose to a boil and cook until the temperature reaches 117C on a candy thermometer, stir vigorously to avoid the syrup burning.
In the meantime whip the egg whites with 2 Tbsp of sugar in a stand mixer until stiff peaks. When the syrup reaches the right temperature remove from heat and slowly pour the boiling syrup into the meringue.
Whip on high speed for 10-15 minutes, until the marshmallow is cooled and very light and airy. Season with salt.
Transfer mixture to a piping bag fitted with a 2,5cm round nozzle and pipe the meringue onto the side of the almond discs without chocolate.
Place the cream puffs on a wire rack and leave to dry out for an hour or 2.
Temper chocolate (2) and pour into a piping bag, cut a little hole and pour the tempered chocolate over the cream puffs, making sure to cover them entirely with chocolate. Remove from the wire rack and place on a piece of parchment to set. Sprinkle the garnish of your choice over the cream puffs before the chocolate is set or leave them as they are.
The cream puffs improve if they are allowed to set over night.