I recently led a hands-on-class on maple syrup at the 2009 Star Chef conference.   The theme of the conference this year was American cuisine.   In the hour-long discussion and hands-on demonstration, I explained where maple syrup comes from, what weather and geological conditions are necessary for sap collection, how syrup is made and graded.  With a clear understanding of syrups’ flavor derivation and its chemical composition, I showed chefs how to best use the syrup to flavor a dessert.

Here are the recipes for the desserts we made and tasted in the class.

Maple ginger ice cream

• 2 cups cream
• 1 1/2 cups milk
• 1 1/2 cups dark maple syrup
• 7 yolks
• 1 egg
• 1 tablespoons sugar
• 1/2 teaspoon salt
• 3 oz. Fresh ginger

Maple caramel custard

• 3/4 cup + 2 tablespoons maple syrup
• 2 cup cream
• 1 cup milk
• 5 egg yolks
• 1 egg
• 1/2 teaspoons salt
• 2/3 cup + 1 tablespoons sugar

Maple star anise mousse

• 1 1/4 cup maple syrup
• 6 stars of star anise
• 6 egg yolks
• 1/4 teaspoon salt
• 4 sheets platinum gelatin
• 2 cups cream

Smoky Coconut Tuile

• 4 large egg whites
• 3/4 cup granulated sugar
• 1/2 cup AP flour
• 1/2 teaspoon salt
• 4 ounces extra virgin coconut oil

Maple Buttercream

• 6 large egg yolks
• 1 1/2 cups maple syrup
• 1 pound butter, room temperature
• 1/2 teaspoon salt

Method:

For the Maple Ginger Ice Cream

In a heavy bottomed saucepan, reduce the maple syrup with the roughly peeled and chopped ginger. Once the maple syrup is at the soft ball stage — a droplet is malleable yet it comes off the counter easily — add the cream and then the milk.  In a bowl whisk together the egg yolks, egg, salt and sugar.  Slowly add 1/2 the hot maple cream mixture.  Add then add the egg mixture back to the pot and cook over medium heat until the custard thickens.  Strain.  Chill over an ice bath and turn in an ice cream machine.

For the Maple Caramel Custard

Caramelize 2/3 cup of sugar with 3 tablespoons of water.  Pour the caramel to coat the bottom of 2 oz. aluminum cups.

In a heavy bottomed saucepan, boil the maple syrup until it is reduced and at the soft ball stage – a droplet is malleable yet it comes off the counter easily.  Add the cream and then the milk.  In a bowl, whisk together the egg yolks, egg, salt and remaining 1 tablespoon sugar.  Slowly add 1/2 the hot maple cream mixture.  Add the remaining maple cream.  Strain the uncooked custard and chill it over ice.  Once the mixture is cool, pour the custard into caramel coated molds and bake them in a water bath at 315° F, covered for 40 minutes or until done.   Chill.

For the Maple Star Anise Mousse

Whip the cream until it has soft peaks and set it aside in the refrigerator.  Soak the gelatin in ice water.  Place the yolks in the bowl of the stand mixer with the whisk attachment.  Begin whisking the yolks with the salt, slowly.  In a heavy bottomed saucepan, boil the maple syrup with the star anise until it is reduced and at the soft ball stage – a droplet is malleable yet it comes off the counter easily.  Remove from heat immediately.  With a fork, remove the star anise and slowly drizzle the syrup into the yolks with the mixer on high.  Place the bloomed gelatin in the still-warm pot. Allow it to melt and add the melted gelatin to the yolk mixture.  Whisk the yolks until they thicken and cool.  Fold in the reserved whipped cream.  Chill the mousse

For the Coconut Tuile

Put the extra virgin coconut oil in a small stainless steel bowl.  Put the bowl in a smoker and smoke with hickory for 10 minutes. In a stainless steel bowl, over simmering water, whisk together the egg whites and granulated sugar until the sugar has dissolved and the egg whites are luke warm.  With a whisk, gently and thoroughly mix in the flour and salt.  Slowly drizzle the warm, smoked coconut oil into the batter, whisking constantly.  Once all the oil is incorporated, chill the tuile batter.

Pre-heat the oven to 325° F and spread the batter thinly onto a silicone baking mat.  Bake the tuile until it is brown. Allow the tuile to cool.

For the Maple Butter cream

Bring the butter to room temperature. Place the yolks in the bowl of the stand mixer with the whisk attachment.  Begin whisking the yolks with the salt, slowly.  In a heavy bottomed saucepan, boil the maple syrup until it is reduced and at the soft ball stage – a droplet is malleable yet it comes off the counter easily.  Remove from heat immediately. Slowly drizzle the syrup into the yolks with the mixer on high.  The yolks will triple in volume.  Once the mixture is room temperature, add the butter, beating until the butter cream is light and fluffy.

This entry was posted on Tuesday, September 29th, 2009 at 8:21 pm and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.