Maple Mascarpone Profiteroles


Cream puff dough is one of those recipes that translate remarkably well to gluten-free-ness.  The profiteroles themselves are very versatile – you can fill them with ice cream, or you can use a mascarpone maple filling.

Original recipe for filling and glaze


From Dorie Greenspan’s Around My French Table and Seasons & Suppers

Yield: 24 profiteroles

For puffs:

  • 1/2 cup milk
  • 1/2  cup water
  • 8 tablespoons unsalted butter, cut into 4 pieces
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1 cup gluten-free OR all-purpose flour
  • 4 large eggs, at room temperature

For filling (can be made ahead of time):

  • 8-oz container of mascarpone
  • 2/3 cup heavy whipping cream
  • 1/4 cup white sugar
  • 2 Tablespoons maple syrup

For glaze (optional):

  • 2/3 cup powdered sugar
  • 3 Tablespoons maple syrup


  1. Position racks to divide oven into thirds and preheat to 425ºF.  Line baking sheets with parchment paper.
  2. Combine milk, water, butter, sugar, and salt in a medium saucepan.
  3. Bring to a boil over high heat.
  4. Add flour all at once, lower heat to medium-low, and immediately start stirring energetically with a wooden spoon or heavy whisk.  The dough will come together.
  5. Continue to stir vigorously for about 1 minute longer to dry the dough.  (If you cook the gluten-free dough too long, liquid will begin to pool at the bottom of the pan, but don’t worry – just pour everything into a mixing bowl in the next step.)
  6. Turn dough into a bowl and let it sit for a minute.  If using a stand mixer, fit it with the paddle attachment.  You can also use a hand mixer or even mix by hand (but I wouldn’t recommend it).
  7. Add eggs one at a time and beat, beat, beat until the dough is thick and sticky.  Make sure that each egg is completely incorporated before you add the next.  The dough might fall apart at first, but it will come back together by the time you add the last egg.  Use it as soon as it is made!
  8. Drop the dough in 1-tablespoon mounds on the baking sheets, leaving 2 inches between puffs.  (At this point, you can put the entire pan in the freezer.  Once the unbaked puffs are frozen, you can transfer them into a plastic bag to store in the freezer for up to 2 months.)
  9. Put baking sheets into oven and immediately turn temperature down to 375ºF. (If using puffs from the freezer, don’t defrost them.  Just add 1-2 minutes to the baking time.)
  10. Bake puffs for 12 minutes without opening the oven door.  Rotate the baking sheets, switch them between the top and bottom racks, and bake for another 12-15 minutes, or until they are golden in color and firm to the touch.
  11. Leave puffs on the baking sheets to cool to room temperature.
  12. In the bowl of a stand mixer fitted with the whipping whisk or in a large bowl with a hand mixer, beat together mascarpone, whipping cream, sugar, and maple syrup.  Whip until mixture holds stiff peaks.  (You can make the filling ahead of time and store, covered, in the refrigerator.)
  13. Cut the top third of each puff almost all the way through, leaving a hinge, and spoon 1-2 tablespoons of maple mascarpone filling into the bottom of each profiterole.  Cover with the tops.
  14. If desired, make a thin glaze by stirring together powdered sugar and maple syrup in a small bowl.  If the glaze is too thick to brush over the profiteroles, add a little more maple syrup.  Brush glaze on top of profiteroles and let them sit at room temperature until glaze has set.  (I skipped the glaze because I thought the profiteroles were already sweet enough.)
  15. For the best taste, store profiteroles in an airtight container in the refrigerator for up to a day.  (If you don’t mind the puffs getting soft, they last for a few days in the refrigerator.)  When serving, give them a couple minutes to warm up before you eat them.

Maple Carrot Cupcakes


These maple carrot cupcakes taste like tender, fluffy carrot cake in muffin form.  If you fill the muffin cups all the way to the top with gluten-free batter, you’ll even get fat, domed cupcakes.  Because of the amount of oil, they’re moist and keep well.

Original recipe


Maple Carrot Cupcakes
Adapted from Taste of Home

Yield: 16 gluten-free cupcakes, 18 normal cupcakes

  • 2 cups gluten-free OR all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 4 large eggs
  • 1 cup canola oil
  • 1/2 cup maple syrup
  • 3 cups grated carrots (about 6 medium)


  1. Center a rack in the oven and preheat to 350ºF.  Line muffin tins with 16 (if using gluten-free flour) or 18 (if using all-purpose flour) paper cups.
  2. In a large bowl, stir together flour, sugar, baking powder, baking soda, cinnamon, and salt.
  3. In another bowl, beat together eggs, oil, and maple syrup.
  4. Stir egg mixture into dry ingredients just until moistened.
  5. Fold in carrots.
  6. If using gluten-free flour, fill 16 muffin cups all the way to the top.  If using all-purpose flour, fill 18 muffin cups two-thirds full.
  7. Bake for 20-25 minutes, or until a toothpick inserted near the center comes out clean.
  8. Cool in pans for 5 minutes, then remove cupcakes and finish cooling on wire racks.
  9. Store, covered, at room temperature for up to 5 days.

Maple Cream Cookies


I recently brought back a box of maple cream cookies from Toronto for my friends – but I wanted everyone to have some Canadian dessert, so I baked gluten-free ones too.  The gluten-free cookies are much softer and fluffier than the regular kind, and I think I actually prefer them!

Original recipe

Maple Cream Cookies
Recipe adapted from Morse Farm Maple Sugarworks and King Arthur Flour

Maple Cookies
1/4 cup brown sugar OR maple sugar OR white sugar with a dollop of molasses
1/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon vanilla extract
1/2 teaspoon maple flavoring (optional)
1/2 cup butter
3 tablespoons maple syrup
1 1/4 cups gluten-free flour OR regular flour

Maple Cream Filling
2 cups confectioners’ sugar
1/2 cup unsalted butter, softened
pinch salt
1/2 teaspoon maple extract (optional)
1 teaspoon vanilla extract
1 to 2 tablespoons maple syrup

  1. Preheat the oven to 350°F.
  2. Beat together sugar, salt, baking powder, vanilla, maple flavoring (if you have it), and butter until fluffy.
  3. Stir in maple syrup.
  4. Mix in flour.  Add more maple syrup if the dough doesn’t stick together.  It will be pretty wet.
  5. Drop dough on baking sheet in one-teaspoon dollops.
  6. Bake for 12 min if using gluten-free flour OR 8-10 min if using normal flour.  The edges will be lightly browned.  Let them cool completely.
  7. While cookies are cooling, make the filling: beat together confectioners’ sugar, butter, and salt.  Add vanilla extract, maple syrup, and maple extract if you have it.  Beat until smooth.
  8. Spread filling on one cookie and then top with another to make a sandwich.  Let the cookie sandwiches sit until the filling sets.  Eat any leftover cookies!  The recipe makes about 18 cookie sandwiches.