October 12, 2020 marks Thanksgiving in Canada, a tradition where Canadians give thanks to a successful harvest. Since 1879 Thanksgiving has been a nationally recognised holiday and while some celebrations may be slightly different this year, one thing that can stay the same is baking and enjoying Canadian inspired treats.
We recently teamed up with Bake Off: The Professionals’ winner, Laurian Veaudour to create a delicious Canadian Thanksgiving recipe for us, maple sugar pies. These bites of gooey maple ganache and crunchy maple pecans are wrapped in maple pastry and topped with a crunchy biscuit. Trust us, this is a delicious twist on the staple dessert that is perfect to share with family and friends over the holiday.
To add a touch of freshness to the pies, Laurian suggests serving with a small scoop of clotted cream. The silky and buttery cream perfectly complements the crunchy texture of the pie and the sweetness of the pure Canadian maple syrup.
On set, Laurian also shared a few of his favourite baking tips with us. For the perfect pastry case, he suggests using a perforated, bottomless, tartlet ring. The little holes on the case will allow the air to go through so that the pastry doesn’t get trapped and is able to bake an even crust.
The award-winning pastry chef also says that he places the tartlet rings onto a silicone mat before going in the oven, this allows air to travel through the pastry so that the pies can bake an even base, without any bubbles getting trapped at the bottom.
For the perfect maple chocolate ganache, Laurian makes the night before, covers with cling film patted right down to the ganache to avoid air getting in, this stops the chocolate forming a ‘skin’. Leaving in the fridge overnight will allow the chocolate to properly set and makes baking the next day a little easier too.
Watch Laurian bake his maple sugar pies here:
A natural source of energy
Maple syrup is a natural source of energy. Check out our recipes for food and drinks before, during, and after exercise.