Eton Mess with maple syrup

Eton Mess with maple syrup

Eton Mess with maple syrup

Eton mess is a dessert of English origin that takes its name from Eton College, where it was supposedly invented in the late 1800s.

Delicious and messy, “mess” in fact, layers of fruit and cream, ideal for a quick and easy dessert or snack.

The Very Dark maple syrup gives it an aromatic note that makes it a real treat.

 

PREPARAZIONE

4/6 servings

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Preparation: 20 minutes

Difficulty: easy

Dessert

Author: MapleFarm

INGREDIENTS

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INSTRUCTIONS

  • Wash and dry the fruits. Cut the strawberries into small slices.
  • Mix the robiola cheese with the maple syrup in a bowl.
  • Whip the cream very firmly and add it to the robiola cheese and gently mix from the top to the bottom without making it lose its shape. Transfer the mixture into a pastry bag.
  • Fill the small glasses by alternating layers of cream with layers of fruit. It is advisable to use a transparent glass to show the layers.
  • Just before serving, garnish the surface with a few chopped biscuits and a drizzle of maple syrup.

Chocolate pancakes

Chocolate pancakes

Chocolate pancakes

Chocolate pancakes are an even tastier version of the classic pancake.

On Easter morning, these soft and fluffy pancakes are made even tastier with the addition of chocolate…perhaps taken from eggs.

If you’re a pancake lover, this version, drizzled with lots of maple syrup, will knock your socks off!

PREPARATION

8 servings

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Preparation: 5 minutes

Cooking: 2 minutes each

Difficulty: Easy

Dessert

Author: MapleFarm

INGREDIENTS

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INSTRUCTIONS

  • Heat milk in a small saucepan over low heat and add chopped chocolate while stirring until it has melted. Allow to cool.
  • In a bowl, mix the pancake mixture with the cocoa and egg and begin to stir with an electric whisk, gradually adding the warmed milk and chocolate.
  • Heat a non-stick frying pan and grease it with butter. 
  • Cook the pancakes on a low heat by pouring in 2-3 tablespoons of batter each time and let each side cook for about 1 minute.
  • Serve piping hot and drizzle with maple syrup.

Hot Cross Buns

Hot Cross Buns

Hot Cross Buns

Hot Cross Buns are soft, sweet buns traditionally eaten on Good Friday.

Originally from Anglo-Saxon countries, the recipe has also spread to Canada.

There are many legends surrounding this recipe. It is said to have beneficial effects: a small bite is enough to cure flu or seasonal illnesses.

For some they are a symbol of friendship all year round, for others they protect sailors from shipwrecks and houses from fires.

What is certain is that they are a delicious breakfast!

PREPARATION

10 servings

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Preparation: 30 minutes - 4 hours rest time

Cooking: 15 minutes

Difficulty: medium

Dessert

Author: MapleFarm

INGREDIENTS

maple-syrup-very-dark-color

INSTRUCTIONS

  • Mix 50g of flour with 25g of water and 4g of brewer’s yeast. Let the dough rest until it has doubled in size.
  • In the planetary mixer put the remaining flour, the previously prepared dough, milk, an egg, lemon peel and maple syrup.
  • Knead until the dough is sticky but homogeneous.
  • Add the salt and continue kneading.
  • Let the dough rest for a few minutes, then resume kneading and gradually add the
  • the butter in small bits. Continue to knead until the dough detaches completely from the bowl.
  • Finally, distribute the sultanas evenly.

French Toast

French Toast

French Toast

French Toast, also known as eggy bread, German toast, gypsy toast, poor knights, or Spanish toast, is a classic example of a recycled recipe that becomes irresistible yummy.

In France, it is also known as pain perdu, precisely because the recipe was created to recycle stale bread.

Easy to prepare and with a sweet, mouth-watering taste, it is a must for brunch or a hearty breakfast full of energy.

PREPARATION

4 servings

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Preparation: 5 minutes

Cooking: 10 minutes

Difficulty: easy

Dessert

Author: MapleFarm

INGREDIENTS

  • 1 large egg
  • 20 g of melted butter
  • 120 g of milk
  • a pinch of cinnamon
  • 20 g of sugar
  • 30 g of flour
  • a pinch of salt
  • brioche or rustic sliced bread
  • butter for frying
  • Maple syrup, Grade A, Amber variety
amber-maple-syrup

INSTRUCTIONS

  • Beat the egg with a fork and add a pinch of salt, sugar, melted butter, milk and cinnamon.
  • Then add the flour until it is smooth and homogeneous.
  • Heat a frying pan and melt a teaspoon of butter.
  • Dip the brioche slices in the batter on both sides for 20 seconds and immediately put them in the pan, frying them for one minute on each side.
  • Serve hot with plenty of maple syrup and fresh fruit as desired.

Canadian Butter Tarts with Maple Syrup

Canadian Butter Tarts with Maple Syrup

Canadian Butter Tarts with Maple Syrup

Small maple syrup tarts with a crunchy, buttery shell and a rich, deliciously sticky filling.

Butter Tarts are one of the quintessential Canadian delicacies.

It is said that they were first baked in the 1600s in Quebec. The original version called for maple sugar as well as freshly beaten butter and dried fruit.

The maple syrup gives the filling an even more melt-in-the-mouth texture.

Like all traditional recipes, each Canadian family cooks its own version, adding dried currants, pecans, chocolate chips or even crunchy bacon to the filling.

They are best enjoyed as a dessert or as a hearty snack with a steaming cup of tea.

PREPARATION

8 servings

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Preparation: 15 minutes

Cooking: 15 minutes

Difficult: medium

Dessert

Author: MapleFarm

INGREDIENTS

For the shells

  • 200g of type 0 flour
  • 125g of sugar
  • 125g of butter
  • 1 small egg
  •  a pinch of salt

For the filling

  • 100g of raw cane sugar
  • 170g of maple syrup MapleFarm Maple Syrup Grade A, Very Dark Variety
  • 1 large egg
  • 30g of butter
  • 40g of dried fruit (sultanas and chopped nuts)
  • Juice of one lemon
  • A pinch of salt
maple-syrup-very-dark-color

INSTRUCTIONS

  • Prepare the shortcrust pastry by placing the flour and butter in the mixer and blend until it has the consistency of wet sand.
  • Add the egg and a pinch of salt and knead into a dough.
  • Roll out the dough to a thickness of 4mm. Cut out 8 circles with a pastry cutter.
  • Cover a buttered multi-muffin pan or individual moulds with a diameter of 8cm and place in the fridge until the filling is ready.
  • For the filling, mix the sugar with the maple syrup, melted butter, egg, lemon juice and a pinch of salt until you have a smooth cream.
  •  Heat the oven to 190°C.
  • Remove the shells from the fridge, cover them with a handful of mixed nuts and fill them with the creamy mixture.
  • Bake for 13-15 minutes or until the shells are golden brown.
  • Serve the cupcakes warm or cold.