Buckwheat Shortbread with Maple Sauce

Desserts

Buckwheat Shortbread with Maple Sauce

12 portions

Method

35 minutes

Cooking

45 minutes

Pastry chef Stéphanie Labelle

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Ingredients

Shortbread

  • 8 egg yolks
  • 430 ml (1 2/3 cup) maple sugar (320 g)
  • 430 ml (1 2/3 cup) flour (200 g)
  • 625 ml (2 1/2 cups) buckwheat flour (250 g)
  • 15 ml (1 tbsp) baking powder (15 g)
  • 4 ml (3/4 tsp) salt (4 g)
  • 330 ml (1 1/3 cup) softened butter (room temperature) (320 g)

Maple Sauce

  • 170 ml (2/3 cup) maple syrup (220 g)
  • 190 ml (3/4 cup) 35% cream (195 g)
  • 190 ml (3/4 cup) butter (195 g)
  • 250 ml (1 cup) maple sugar
  • 7 egg yolks
  • 2 eggs
  • 5 ml (1 tsp) salt (5 g)

Method

Shortbread

  1. In a bowl, use a whisk to beat the egg yolks with the maple sugar until the mixture is creamy and pale yellow. Add the flours, baking powder, and salt, mixing with a wooden spoon. Incorporate the butter.
  2. Lightly knead the dough until it’s nicely smooth, wrap in plastic, and refrigerate for at least 30 minutes.
  3. Preheat oven to 180° C (350° F).
  4. Lay the dough in a 20 cm (8 in.) long by 1 cm (3/8 in.) high rectangular springform pan. Bake for about 30 minutes or until the shortbread is browned.
  5. Once out of oven, cut into 10 cm by 1 cm (4 in. by 3/8 in.) rectangles.

Maple Sauce

  1. In a medium saucepan, heat the syrup, cream, butter, and maple sugar over a medium stove.
  2. In a mixing bowl, beat the eggs and egg yolks, then add salt. Add to the syrup mixture, whisking vigorously to incorporate. Set to a boil.
  3. Pour sauce into a strainer lined with cheesecloth and positioned over a bowl. Lay plastic wrap directly on the sauce and refrigerate until ready to use.