Name: Caramelised Maple Cream with Toffee Apple and Caramel Wafer
Cuisine: Canadian
Ingredients: 200 g castor sugar; 6 tablespoons Tuile Biscuit mixture; 50 ml water; ½ quantity Toffee Apple; 6 egg yolks; 125 ml pure maple syrup; 2 eggs; 100 ml milk; 500 ml thick (45 per cent) cream; 300 g castor sugar; 100 ml water; 6 teaspoons pure maple syrup

Preparation info

Difficulty
Complex

Appears in

Paramount Desserts

By Christine Manfield

Published 1998

About

After a recent visit to Canada, I had to transport one taste sensation back with me to showcase on the menu. Yes, I lugged back a large quantity of pure AA-grade maple syrup I had purchased at the wonderful Granville Island food market in Vancouver! I then reworked the caramelised cream recipe to incorporate this luscious syrup.

Ingredients

½ quantity Toffee Apple
6 teaspoons pure maple syrup

Method

To make the maple creams, preheat the oven to 150°C. Make a caramel by boiling the castor sugar and water over a high heat without stirring. Pour the hot caramel into 6 X 150 ml dariole moulds, working quickly as the caramel will continue to cook and will darken

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Ingredients

Method

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