Nanaimo Bar Cream Puffs

Canadiana, remixed

Nanaimo bars are an iconic slice of Canadiana, not well-known outside the country but essential coffeeshop and potluck table fare across the Great White North. Named after the city of Nanaimo, British Columbia, the purported birthplace of the treat, they’re a no-bake bar cookie with a cocoa-graham cracker-coconut-nut base, a distinctively yellow (thanks to custard powder) buttercream center, and a chocolate ganache topping. They are delicious but very rich, best enjoyed in small squares alongside coffee or tea.

I have a classic Nanaimo bar recipe in my cookbook, but wanted add to the canon of Nanaimo-inspired desserts (an extensive list; just peep some of the entries on the Nanaimo Bar Trail). Enter: Nanaimo Bar Cream Puffs!

Here I use the base elements for a crumb that’s sprinkled on top and within the puff. The buttercream layer becomes a lush crème légère (pastry cream lightened with whipped cream), colored and stabilized with custard powder. And the chocolate features in both the glaze and filling, to ensure a healthy amount in each bite.

Baker’s Notes

• This recipe has several elements but you can make the pastry cream, crumb, and glaze/ganache up to 5 days ahead of time.

• Due to space issues the choux recipe (free for all) is in a separate, previous post. I have lots of tips there so be sure to read it through before baking!

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Nanaimo Bar Cream Puffs

Makes 12 large puffs