Puff Pastry Maple Bars

Servings: 6 bars

Author: Barbara Schieving

Cook Time
1 hour

Total Time
1 hour

Donuts

recipe cooking food

Instructions

1 Bring maple syrup to a boil then remove from heat.
2 In a large bowl, whisk egg yolks and pour a little bit of the maple syrup in
while whisking (this is to temper your egg yolks so they don’t curdle). Add
warmed egg yolks to hot maple syrup until well mixed.
3 Measure ¼ cup of whipping cream in a bowl and sprinkle it with the gelatine. Let
it rest for 5 minutes.
4 Place the bowl in a microwave for 45 seconds (microwave for 10 seconds at a time
and check it in between) or place the bowl in a pan of barely simmering water,
stir to ensure the gelatine has completely dissolved. Whisk the
gelatine/whipping cream mixture into the maple syrup mixture and set aside.
5 Whisk occasionally for approximately an hour or until the mixture has the
consistency of an unbeaten raw egg white. (Mine was thickened at about 45
minutes and 1 hour was probably too long.)
6 Whip the remaining cream. Stir ¼ of the whipped cream into the maple syrup
mixture. Fold in the remaining cream and refrigerate for at least an hour.
Remove from the fridge and divide equally among your edible containers. (I had
more mousse than I needed for 6 shells.)