Recipes to amaze everyone

Fragrant on the outside and enveloping on the inside, maple syrup and pecan brioche are a real treat for lovers of fine pastries.
Popular in cafés, making them at home means transforming the kitchen into a small boulangerie, indulging in the luxury of enjoying them fresh out of the oven, still warm, with their creamy, enveloping filling of pecans and maple syrup.
A little ritual of goodness, capable of turning every day into a special occasion!

Maple syrup and pecan brioches

MapleFarm - Brioches allo sciroppo d'acero e noci pecan

45 minutes

Dessert

Medium difficulty

8 brioches

Ingredients

120 g of MapleFarm Pure Maple Syrup – Very dark
50 ml fresh cream
40 g of butter
1 yolk + 1 whole egg
220 g pecans
5 g of cornstarch
2 rolls of rectangular puff pastry (about 24×32 cm)

Instructions

Start by preparing the filling. In a saucepan, mix the maple syrup, cream, butter, and egg yolk.
Bring to a boil and cook for 5 minutes, stirring continuously.
Combine 190 g of chopped pecans and the cornstarch. Stir vigorously, then turn off the heat, transfer the filling to a bowl and let cool in the refrigerator for 30 minutes.
Preheat the oven to 180°C (356°F).
Divide each pastry rectangle into 4 equal rectangles (about 12×16 cm each).
Arrange each rectangle horizontally in front of you and divide it ideally into 3 equal rectangles. In the two outer rectangles, cut out slanted strips of about 2 cm.
Arrange a spoonful of the prepared filling in the center, leaving about 1 cm free at the top and bottom.
Fold over the filling first the top, then the bottom, and finally the slanted side strips, alternating a right and a left strip and overlapping them slightly.
Arrange the brioches on a baking sheet covered with parchment paper.
Beat the remaining egg and brush the surface of the brioches, top with a drizzle of maple syrup and sprinkle with the remaining 30 g pecans, coarsely chopped.
Bake the brioches for about 20 minutes, until crisp and evenly browned.
Let cool before serving.