The spices in pumpkin ale add a subtle warmth to the profiteroles and nicely complement the rich maple flavor in the mousse.
Active preparation time: 35 minutes
Total time: 75 minutes
1 cup (8 fl oz/237 ml) pumpkin ale
4 Tbs (½ stick) unsalted butter
¼ teaspoon kosher salt
1 cup all-purpose flour
3 large eggs
2 Tbs brown sugar
Preheat the oven to 400°F (204°C). Line 2 cookie sheets with parchment paper. In a medium saucepan over medium-high heat, bring the beer, butter, and salt just to a boil. Turn off the heat, add all the flour, and stir vigorously with a wooden spoon until a dough forms. Turn the heat back on to medium and continue mixing until the dough dries out, pulls away from the sides of the pan, and forms a smooth ball, 1–2 minutes. Transfer the dough to the bowl of a food processor and let it cool for 5–6 minutes so it won’t cook the eggs when you add them. Process for 5 seconds.
Add the eggs and brown sugar to the processor bowl and process until the eggs are well mixed in, 10–15 seconds. The dough should appear smooth and shiny. Transfer the dough to a bowl and let it cool for 10 minutes.
Scoop tablespoon-size mounds onto the parchment-covered cookie sheet, spacing about 2 inches (5 cm) apart. Bake for 15 minutes. Reduce the heat to 350°F (177°C) and continue baking until golden brown and crisp, about 15 minutes. Cool completely.
1 cup (8 fl oz/237 ml) heavy cream
1 cup granulated sugar
1 cup mascarpone
2 Tbs (1 fl oz/30 ml) pure maple syrup
1 Tbs (½ fl oz/15 ml) vanilla
1 tsp grated nutmeg
1 tsp ginger powder
Powdered sugar (optional)
Combine the cream and sugar in the bowl of a mixer fitted with a wire-whip attachment. Begin whisking on low speed. Gradually increase the speed to high. Beat for 2–3 minutes, until the cream is firm and fluffy. Add the mascarpone, maple syrup, vanilla, and spices. Beat another 30 seconds. Refrigerate 1 hour.
Cut a slice from the top of each profiterole, fill the profiterole with mousse, and replace the top. Dust with powdered sugar if desired.