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pure MAPLE SYRUP desserts


Smooth, luscious Maple syrup in its purest form enhances any dessert.
Transformations take place from the simple to the more complex of treats.



This year more than ever, I've been craving Maple syrup enjoyed at Sugar Shacks.
Due to personal reasons, I've had to forgo some of my favourite Spring outings.
Therefore, I set out to please myself with this indulgence while trying out different desserts.

Since, for many, Easter is around the bend, I thought you may enjoy making these as well.
From a simple cookie bar to the more time consuming pastry cream topped cupcake…you choose.




butter Pecan Almond Maple Syrup bars
makes 16 pieces

PRINTER VERSION

INGREDIENTS:
(American measures)

Pastry crust base:
. 1 xLarge egg yolk
. 3 Tbsps. water
. 1 Tbsp. grapeseed oil
. 1/2 tsp. pure Vanilla extract
. 1/2 tsp. pure Almond extract
….
. 1 cup All-Purpose flour
. 1/2 cup ground almonds
. 1/4 cup granulated sugar
. 1/4 tsp. sea salt
….
. 1/4 cup (60g) unsalted butter, chilled, cubed

Topping:
. 1/4 cup (60g) unsalted butter
. 1/3 cup Maple syrup (or mild honey)
. 1/4 tsp. sea salt
....
. 1 cup Pecan halves
. 1/2 cup sliced almonds
. 1/4 cup shredded coconut (optional garnish)


PREPARATION:

. Pre-heat the oven to 400F.
. Position the rack in the center of the oven.
. Line a 9 inch (or 8x11inch) baking dish with aluminium foil going up the sides.  Grease it with a little vegetable oil.
Pastry crust base:
1.  In a very small bowl, whisk the egg yolk, water, oil and the extracts.  Set aside.
2. In a food processor, place all the other DRY ingredients excluding the butter. 
3. Pulse a few times before adding the chilled, cubed butter through the spout.  Pulse a few more times until the mix looks crumbly. 
4. Keep the food processor on while pouring the egg yolk mixture through the spout.  Run the machine only until the dough comes together and off the sides.
5. Press the dough evenly throughout the bottom of the greased dish.  Dock it with a fork.  
BAKE it for 12 minutes.
...Meanwhile:
Topping:
6. In a small saucepan, melt the butter, syrup and salt on LOW-MED heat.  After a few minutes, remove the liquid from the heat and stir in the nuts until completely coated.
7. Add this topping evenly over the base crust.   BAKE another 10 minutes.  Let it cool for at least 2 hours before lifting out the foil in order to cut the 16 pieces.
. Store in an airtight container for a week at most or freeze within parchment paper.










PECAN butter Maple Syrup mini tarts

24 mini tarts or 12 medium tarts

PRINTER VERSION

INGREDIENTS:
(American measures)

Pastry Dough:
. 1 cup All Purpose flour (plus for dusting work surface)
. 1/4 cup confectioners' sugar
. 1 Tbsp. granulated sugar
. 1/4 tsp. sea salt
. 1/2 cup cold, unsalted butter, cubed
. 1 oz. cold cream cheese, cubed

Filling: 
. 2 Tbsps. unsalted butter, softened
. 1/4 cup brown sugar, packed
. 1/4 cup Maple syrup
. 1 xLarge egg
. pinch of sea salt
. 1 tsp. pure Vanilla extract
. 1 Tbsp. orange peel zest (optional)
. garnish: 24 raw pecan halves
    (1 per mini or 2 per medium tart)



PREPARATION:

Pastry Dough:
1. In a food processor, on LOW speed, whirl together the flour, sugar(s) and salt.  Add the butter and cream cheese.  Immediately, start the PULSE action about 5 times before whirling on MEDIUM speed just until dough is combined and detaching from the sides.  Do not over mix. 
2. Form dough into a log and wrap with plastic. Refrigerate until firm for at least 1 hour or up to 1 week.

. Pre-heat the oven to 350F.
. Position the rack in the center of the oven.
. Use a non-greased muffin (12 or 24 mini) pan.

… Afterwards:
3. FILLING: Cream together the butter and sugar on MEDIUM speed.  Add the Maple syrup, egg, salt and Vanilla, (optional orange zest).
... ASSEMBLY:
4. DIVIDE the dough into units (12 / 24) desired.
5. Roll the dough pieces into balls and flatten them slightly before placing them into each muffin cavity.  Gently press into the bottom and sides of each cavity to form tart shells.
6. Evenly pour the filling into each cavity.  Garnish with one pecan per mini tart or two for the medium tarts.
7. BAKE for about 30 minutes for the mini tarts and 40 minutes for the medium tarts. 
8. Remove from the oven and let them cool completely before gently nudging them out of their cavities.  Serve at room temperature.  Store in open air for a few days or freeze for up to a month.  Lightly warm before serving.





PECAN PIE with GRAHAM CRUST
...with a few sweet modifications




Maple Syrup pudding cake
Pouding chômeur a la Bosc Pear
Poor Man's Pudding (aka French "Pouding Chômeur")







Vanilla cupcakes
topped with Maple Syrup Coconut Cream
and Syrup coated roasted almonds


yields 12 cupcakes

PRINTER VERSION

INGREDIENTS:
(American measures)

Cupcake (Vanilla):
. 1-1/4 cups All-Purpose flour
. 1 tsp. baking powder
. 1/8 tsp. sea salt
. 1/2 cup unsalted butter (softened)
. 1/2 cup granulated sugar
. 1/4 cup brown sugar, packed
. 1/4 cup Maple syrup
. 2 xLarge eggs, room temp.
. 2 tsps. pure Vanilla extract
. 1/2 cup milk (of choice) room temp.

Maple syrup Coconut Pastry cream:
. 2 xLarge egg yolks
. 2 Tbsps. confectioners' sugar
. 6  Tbsps. All-Purpose flour
. 1/4 cup Coconut cream milk
. 1 cup milk (of choice)
. 1/2 tsp. pure Vanilla extract
. 6 Tbsps. pure Maple syrup

Coated garnish:
. 1/2 cup roasted almonds, coarsely chopped
. 3 Tbsps. pure Maple syrup



PREPARATION:

Cupcake (Vanilla):  Made same day as serving
. Pre-heat the oven at 350F. 
. Position the rack in the center of the oven.
. Line a muffin pan with paper liners.

1. In a medium bowl, sift together the flour, baking powder and salt.  Set aside.
2. In a large bowl, cream the butter with an electric beater.  Keep beating while adding in the sugar(s) along with the Maple syrup.  Combine and scrape down bowl for about 2 minutes.  Then, beat in one egg at the time until the mix feels fluffy.  Beat in the Vanilla last.
3. Afterwards, on LOW speed, beat in the flour mix and milk in alternate stages while scraping down the bowl.  Do not over mix.
4. With the aid of an ice-cream scoop, evenly distribute leveled spoons into each lined cavity.
5. BAKE for only 17 minutes.  Then, once removed, cool cakes in the pan for 1 hour before transferring onto a rack.  Leave at room temperature.

Maple syrup Coconut Pastry cream: Can be made the day ahead
6. In a small-medium saucepan, hand whisk the egg yolks, confectioners' sugar, flour and a little milk to create a fairly smooth paste.
7. Then, whisk in the remaining milk until all is combined.  
8. Over MEDIUM-HIGH heat, whisk the custard until a light thickening appears.  Immediately take the pot off the heat.  Add in the Vanilla and Maple syrup.
9. Let the cream rest for about 15 minutes more while giving it a stir every so often.
10. Transfer cream into a strainer over a medium bowl and cover it with a plastic wrap touching the surface with a tiny opening.  Transfer the warm bowl to the refrigerator for a few hours to set until cold.  Note: This cream keeps well for 2-3 days.

Coated garnish: Can be made the day ahead
11. Toss the roasted almonds into the Maple syrup. 
Assembly:  To be done fresh, right before serving:
. Dollop a generous amount of pastry cream over cupcakes. Gently top each cupcake crown with the nut garnish.









For now, I'll have to let this enticing list go…off to concocting my next Maple syrup delight.

Hopefully one of these desserts has given you the excitement you needed to plan dessert for this coming weekend.  Enjoy it in company of those who make you happy and who bring out the best you.


Flavourful wishes,
Foodessa

Comments ... ??? ... or suggestions ... write me :o)
Claudia at:  foodessa [at] gmail [dot] com

Go HERE for more SWEET creations.









Please take note on how I bake and cook...
Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  
Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.
Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.
. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.
OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.