No one in his right mind will say no to this beautiful pastry bar! The cream makes it really special and you will probably have your second or thirds before you realize that it has cream and it’s not really waistline friendly. But then again, sometimes you just won’t care most especially if it’s this delicious! Our friend over at The Lady Behind The Curtain has this to say about this recipe:
“Most maple bars are just iced with a maple frosting, but some are filled with pastry cream and iced with maple frosting.”
I prefer this more! My obsession with anything creamy is sometimes not funny anymore, but I can’t help it. Cream-filled pastries are my favorites. Whenever I go to bakeries and see something that has cream on it, I buy it even if isn’t familiar with me. These beauties belong under that category.
Ingredients
1 cup Great Value pure maple syrup (not maple-flavored syrup)
4 large egg yolks (from Eggland’s eggs)
1 package Knox unflavored gelatin
1 1/2 cups Borden whipping cream (35% fat content)
Instructions
Bring maple syrup to a boil then remove from heat.
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.
Measure 1/4 cup of whipping cream in a bowl and sprinkle it with the gelatin. Let it rest for 5 minutes. 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 gelatin has completely dissolved.
Whisk the gelatin/whipping cream mixture into the maple syrup mixture and set aside.
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.)
Whip the remaining cream. Stir 1/4 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.)
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Drizzle a little hot fudge on the plate and sprinkle a few chocolate jimmies on the top to dress it up.
Thanks again to The Lady Behind The Curtain for this amazing recipe.