Use a basic choux pastry recipe and use maple sugar instead of table sugar.
Filling:
- 250 g mascarpone
- 30 ml espresso
- 60 g maple sugar
Mix together until creamy
- 300 ml cream
Whip until soft peaks form. Fold gently into the mascarpone cream. Fill the choux and glaze with maple butter.
The delicious filling recipe is from www.dasbackstuebchen.de (we simply replaced the sugar by maple sugar)
