- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- In a bowl, combine the maple sugar and almond powder. Brush the choux with the milk and sprinkle generously with the maple sugar mixture.
- 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.
- 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.
- 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.
The unfilled pastries freeze well. To restore their crispness, reheat for 8 to 10 minutes in a 300°F (150°C) preheated oven.