Laurian Veaudour’s Maple Sugar Pies

Name: Laurian Veaudour’s Maple Sugar Pies
Ingredients: 200 g plain flour; 50 g wholemeal rye flour; 125 g maple sugar; 125 g unsalted butter, cut into small squares; 1 medium egg; 90 g pure maple syrup (preferable amber syrup for its rich taste); 170 g whipping cream; 40 g unsalted butter; 2 g salt flakes; 300 g 50% Kidavao milk chocolate; 30 g unsalted butter, melted; 1 medium egg; 2 tbsp double cream; 3 g salt flakes; 225 g pure maple syrup (preferable amber syrup for its rich taste); 50 g sourdough breadcrumbs; 20 g rolled oats; 60 g pecan nuts, chopped; 75 g plain flour; 60 g desiccated coconut; 60 g oats; 1 pinch of salt flakes; 45 g maple sugar; 75 g unsalted butter; 10 g pure maple syrup (preferable amber syrup for its rich taste); 5 g bicarbonate of soda; 25 g water

Indulge your tastebuds with these luxurious maple pies by Laurian Veaudour. A dollop of clotted cream combined with the silky and nutty filling is amazing!

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You must try Laurian Veaudour's maple sugar pies from Maple From Canada!

Indulge your tastebuds with these luxurious maple pies by Laurian Veaudour. A dollop of clotted cream combined with the silky and nutty filling is enough to make your mouth water! Don't just take our word for it, bake this gorgeous recipe now!

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Servings

Ingredients

For the maple pastry

200 g plain flour
50 g wholemeal rye flour
125 g maple sugar
125 g unsalted butter, cut into small squares
1 medium egg

For the caramelised maple ganache

90 g pure maple syrup (preferable amber syrup for its rich taste)
170 g whipping cream
40 g unsalted butter
2 g salt flakes
300 g 50% Kidavao milk chocolate

For the maple syrup filling

30 g unsalted butter, melted
1 medium egg
2 tbsp double cream
3 g salt flakes
225 g pure maple syrup (preferable amber syrup for its rich taste)
50 g sourdough breadcrumbs
20 g rolled oats
60 g pecan nuts, chopped

For the maple Anzac biscuit

75 g plain flour
60 g desiccated coconut
60 g oats
1 pinch of salt flakes
45 g maple sugar
75 g unsalted butter
10 g pure maple syrup (preferable amber syrup for its rich taste)
5 g bicarbonate of soda
25 g water

Instructions

To make the pastry

Blend the flour, maple sugar and unsalted butter in a food processor until it’s a sandy texture.

Add the egg and mix well.

Shape into a ball and leave for an hour in the fridge or ideally overnight.

Roll the mixture out to 3mm thick.

Place the pastry over the top of the pastry case and cut to size

To make the caramelised ganache

Warm the cream and butter in a small saucepan.

In a separate saucepan boil the maple syrup until thick and dark.

Pour the cream mixture onto the syrup then take it off the heat immediately and mix.

Pour the mixture into a bowl containing the milk chocolate, then add the salt flakes.

Use a stick blender to gently blend the ganache until smooth and glossy.

Cover with cling film making sure it is touching the mixture and chill in the fridge for 30 min.

To make the maple syrup filling

Pre-heat the oven to 160C.

Mix together all your ingredients in a bowl.

Fill the tart cases about halfway.

Bake for around 20 minutes and leave to cool completely.

To make the maple Anzac biscuits

Put all the dry ingredients into a mixing bowl.

In a saucepan bring the butter, maple syrup and water to the boil.

Pour onto the dry ingredients and combine.

Roll out between two sheets of greaseproof paper to 3-4 mm thick then chill in the fridge for 20 minutes.

Cut into discs to fit your tartlet cases.

Bake for 15 min at 155C or until golden brown.

To assemble

Wait until the pastry case is completely cool.

Add the ganache to the tartlet case using a piping bag.

Gently press the Anzac biscuit on the top of the ganache.

Serve with a dollop of clotted cream.

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