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1
Put cornflakes, flour, maple sugar, and salt in a food processor and pulse 5 times to break up cornflakes. Then process mixture until it turns into a fine flour, about 1 minute. With the processor off, add butter. Pulse about 10 times, until the dough forms a ball.
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2
On a work surface, lay out 2 large sheets of plastic wrap so they overlap in the middle and form a rectangle roughly 18-by-24 inches. Put dough in the center and cover with 2 more overlapping sheets of plastic wrap. Roll the dough into a roughly 13-by-18-inch rectangle. Transfer plastic wrapped dough onto a baking sheet and refrigerate until it is firm, at least 1 hour and up to 3 days.
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3
Put lemongrass, ginger, milk, and heavy cream in a medium saucepan and bring to a simmer over medium heat. Remove from the heat, cover the saucepan, and let infuse for 30 minutes at room temperature.
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4
Meanwhile, preheat oven to 325u00b0F. Whisk together flour and buttermilk powder. Strain milk mixture into a clean medium saucepan, discarding ginger and lemongrass. Add butter, sugar, and salt to milk, set over medium heat, and bring to a boil, stirring occasionally. Add flour mixture to milk, and, using a wooden spoon or heatproof spatula, stir together. Continue to cook for 2 minutes, stirring constantly, until mixture forms a soft ball and begins to stick to the bottom of the pot.
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5
Remove from heat and transfer to the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed for 5 minutes. With the mixer still running, add eggs one at a time, making sure each egg is fully absorbed before adding the next one. Increase the speed to medium-high and beat for 10 seconds, until the choux pastry is smooth and silky. Transfer choux pastry to a covered container and refrigerate for at least 1 hour and up to 3 days.
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6
Using a 1-ounce ice cream scoop or a spoon, place scoops of choux pastry onto non-stick or parchment-lined baking sheets, leaving 2-3 inches of space between them (each mound should be about 2 tablespoons in volume).
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7
Using a 1-inch round pastry cutter, stamp out rounds of craquelin. Gather up craquelin scraps, re-roll them, and stamp out more rounds. Top each mound of choux paste with a craquelin round, gently pressing craquelin into the choux with your fingers so that it lies flat and the batter just pushes out around the edges.
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8
Bake choux pastry for 45 minutes, then rotate baking sheets, and bake until choux is puffed and golden brown, about 15 minutes longer. Turn oven off, open the door a crack, and let choux puffs stand in the warm oven for 15 minutes. Remove from the oven and transfer to a wire rack to finish cooling completely, about 30 minutes.
