This week, we are delighted to share with you another dessert created by our official pastry chef Charlotte: these mini maple cakes featuring amber syrup from La Cabane sur le Roc, a sugar shack located in Saint-Joseph-du-Lac that offers amazingly delicious products.

Recipe

Ingredients

300 g maple syrup
120 g 35% cream, at room temperature
3 eggs, at room temperature
115 g brown butter, cooled (see note)
150 g flour
180 g almond powder
1 tsp baking powder
1 tsp salt
1 cup sour cherries (optional)
1 to 3 mangoes (optional)

Instructions

Grease 8 small cake moulds (size: 9 ½ cm by 6 cm) and preheat the oven to 350 ° C.
In a small bowl, whisk the maple syrup, cream, eggs and brown butter until the mixture is smooth.
In a large bowl, combine the flour, almond powder, baking powder and salt until the mixture is smooth (check that the almond powder is evenly distributed).
Add the liquid mixture to the flour mixture and mix gently using a spatula. Do not overmix so that the end result remains fluffy.
The cakes can be baked as such, but it is also possible to add some fruit to the bottom of the moulds to add extra flavour. To bring out the taste of maple syrup, I place a few thin mango slices in the bottom of the moulds. To bring out the taste of almonds, a few sliced sour cherries are the perfect choice! Whatever option you choose, bake the cakes for 25 to 30 minutes, or until a toothpick comes out clean.
Let cool in the mould, then unmold and enjoy!

Note about brown butter

Brown butter is butter that is cooked until it browns slightly and has a nutty flavour. When the brown butter forms, its weight is reduced since part of the water contained in the butter evaporates. It is therefore necessary to use a little more butter at the start in order to obtain the desired quantity of brown butter (I use between 140 g and 150 g of butter for 115 g of brown butter).

To prepare the brown butter, simply put the butter in a pot or a frying pan at medium-low heat. Stir the butter a few times to prevent it from burning (preferably with a wooden spoon, or by stirring the pan) and wait for particles to start to brown at the bottom of the pan. You will know that the butter is ready when the boiling bubbles change quickly and the crackling sound changes. In addition, the hazelnut aroma and brownish particles will indicate that everything is ready. Be especially careful not to let the butter heat up for too long, since it can burn very quickly! Generally, in the pastry world, brown butter is strained with a cheesecloth in order to remove brownish particles. Honestly, I have never done this and I have never encountered any problems, so you are free to choose!

If you try this recipe, share your results with us by tagging @cuisinesteam on Instagram or Facebook!

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