Pear season is here, and these Spiced Pear and Maple Cream Puffs blend classic fall flavors into an elegant treat. Light choux pastry is filled with a warm, spiced pear compote and cloud-like maple whipped cream for a dessert that’s perfect for holiday gatherings or cozy weekend baking.
What is a Cream Puff?
Cream puffs are delicate pastry shells made from choux paste (pâte à choux) that are baked until puffed and hollow inside, then filled with creamy fillings. Because the choux itself is lightly flavored and not overly sweet, it serves as a neutral vessel for a wide range of fillings: whipped cream, pastry cream, custard, ice cream, or savory preparations. In this version, a spiced pear compote pairs with maple whipped cream for a rich seasonal combination.
Spiced Pear Compote
A compote is fruit gently cooked with sugar and a bit of liquid until the fruit becomes soft and releases a syrupy sauce. For this recipe we recommend ripe pears—red pears were used here, but any ripe variety will work. The key is tenderness and sweetness in the fruit so it breaks down easily and develops a silky texture.
This compote gets its cozy aroma from a mix of warming spices: a touch of allspice, cinnamon sticks, whole cloves and star anise. Simmering the pears with these aromatics yields a comforting, aromatic spread that’s delicious inside the cream puffs and versatile enough to enjoy on toast or over ice cream. Stored in an airtight container, the compote keeps in the refrigerator for several months.
Maple Syrup & Alternatives
Pure maple syrup lends a rich, complex sweetness to the whipped cream and pairs beautifully with pear. If pure maple syrup is outside your budget, a good-quality maple-flavored syrup can be used as a substitute; it will still provide sweetness and the characteristic maple taste.
Enjoy!
These Spiced Pear and Maple Cream Puffs are a delightful seasonal dessert—light, flavorful, and elegant. They work well for holiday menus, dinner parties, or any time you want a special sweet treat with autumnal character.
If you try this recipe, please leave a comment and rating—you’ll help others discover it and let us know how it turned out.
Recipe developed in collaboration with Chef Vanessa Wilson-Watson
Related recipes you might enjoy:
- Savory Champagne Poached Pears
- Sticky Toffee Pudding
- Homemade Churros with Baileys Chocolate Sauce
- Brown Butter and Pecan Rum Cake
📖 Recipe
Spiced Pear and Maple Cream Puffs
Ingredients
Pear Compote
- 3 ripe pears (any variety; red pears used here)
- 1 tablespoon fresh lemon juice
- 2 cups granulated sugar
- 1 cup room-temperature water
- 1/8 teaspoon allspice
- 1 large or 2 small cinnamon sticks
- 3 whole cloves
- 1 star anise
Choux Paste
- 1 cup (250 g) whole milk
- 1 teaspoon (5 g) kosher salt
- 2.5 teaspoons (10 g) sugar
- 1/2 cup (125 g) unsalted butter, cut into pieces
- 1 cup (150 g) all-purpose flour
- 3 eggs, room temperature
Maple Whipped Cream
- 2 cups heavy cream
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
Finishing Touches
- Powdered sugar for dusting
Instructions
Pear Compote
- Peel, core, and chop the pears into small, similarly sized pieces so they cook evenly.
- In a heavy-bottom saucepan, combine chopped pears, lemon juice, sugar, water, allspice, cinnamon sticks, cloves, and star anise.
- Bring the mixture to a boil over high heat, then reduce to low and simmer 15–20 minutes, until the pear pieces are very soft. Remove from heat and let cool with the lid on.
- When cooled, remove the cinnamon sticks, cloves, and star anise. Blend the compote until smooth and store in an airtight container in the refrigerator.
Choux Paste
- Preheat oven to 300°F and line a baking sheet with parchment paper.
- In a medium saucepan, heat the milk, sugar, and salt over medium heat. Add the butter after a couple of minutes and turn heat to high. When the mixture bubbles, remove from heat and stir in the flour until fully combined.
- Return the pot to very low heat and press the dough to the pan bottom for about 1 minute to dry slightly. Transfer the mixture to a stand mixer fitted with the paddle attachment and mix as it cools until it reaches about body temperature (98°F).
- Add the eggs one at a time, mixing fully after each addition. Once all eggs are incorporated, beat on high for 2–3 minutes until the choux lightens in color.
- Pipe the choux onto the prepared parchment using a medium round or star tip, keeping sizes consistent for even baking.
- Bake at 300°F for 20 minutes. Without opening the oven, reduce the temperature to 225°F and bake another 20 minutes. Cool on a wire rack completely before filling.
Maple Whipped Cream
- In a stand mixer fitted with the whisk attachment, combine heavy cream, maple syrup, and vanilla. Whisk on high until stiff peaks form. Transfer to a piping bag fitted with a star tip.
Assembly
- Cut each choux bun in half horizontally. Pipe a ring of maple whipped cream on the bottom half, leaving a small well in the center.
- Spoon a small amount of pear compote into the well, place the top half on, dust lightly with powdered sugar, and serve.
Notes
To pipe perfectly sized cream puffs, trace the inside of a cookie cutter onto parchment as a guide, then flip the parchment before piping so ink or pencil marks don’t contact the dough.
Nutrition
Calories: 597 kcal • Carbohydrates: 74 g • Protein: 6 g • Fat: 32 g • Saturated Fat: 20 g • Sugar: 60 g • Sodium: 310 mg • Fiber: 2 g
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