Step 1

In a saucepan off the heat, combine the cornstarch and flour. Whisk in the maple syrup, 1 cup (250 ml) of the cream and the eggs until smooth. Bring to a boil over medium-high heat, stirring continuously while scraping the sides and bottom of the pan. Let simmer for 30 seconds, stirring constantly.

Step 2

Transfer the cream into a bowl and stir in the butter until smooth. Cover with plastic wrap directly on the surface of the cream. Let cool and refrigerate for about 3 hours or until completely chilled.

Step 3

With the rack in the middle position, preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.

Step 4

In a saucepan, bring the water, butter, sugar and salt to a boil. Remove from the heat. Add the flour all at once and stir vigorously with a wooden spoon. Return the saucepan to the heat for about 2 minutes, stirring constantly until the mixture forms a ball that comes off the sides of the pan. Remove from the heat and let cool for 1 minute.

Step 5

In a stand mixer fitted with the paddle attachment, or with a wooden spoon, add the eggs, one at a time, stirring thoroughly after each addition until smooth.

Step 6

Transfer the dough into a pastry bag fitted with a 3/4-inch (2 cm) plain tip and shape approximately 20 choux (balls) onto the prepared baking sheet, spacing them evenly.

Step 7

In a bowl, combine the maple sugar and almond powder. Brush the choux with the milk and sprinkle generously with the maple sugar mixture.

Step 8

Bake for 30 minutes or until the pastry is golden brown. Reduce the oven temperature to 225°F (110°C) and continue baking for about 20 minutes. Let cool completely. Cut the pastries in half horizontally. Remove some of the inside if the pastry is not completely dry.

Step 9

In a bowl, beat the remaining cream (1 cup/250 ml) until stiff peaks form. With a whisk or spatula, fold the whipped cream into the cooled maple cream.

Step 10

With a pastry bag or spoon, fill the choux pastries with the maple cream. Close the cream puff. Refrigerate until ready to serve. Cream puffs are always best the same day.