Ingredients
- 300 g bread flour
- 180 ml water
- 7 g salt
- 5 g instant yeast
- 200 g cold butter, in sheet
- 120 ml Quebec maple syrup, reduced to thick glaze
- extra maple syrup for finishing
Method
- Mix flour, water, salt, yeast; knead briefly, rest 1 h.
- Enclose butter, do 2 letter folds with 30 min rests.
- Reduce 120 ml maple syrup on stove to 70 ml thick syrup, cool.
- Brush dough with reduced syrup, do a final fold.
- Cut into 8 squares, fold corners in, place in buttered molds.
- Proof 45 min, bake at 200°C for 30 min, brush with maple syrup out of oven.
Conversion and rationale
Original sweetener (classic version): 150 g white sugar layered between folds
Conversion used: 150 g sugar → 120 ml maple syrup reduced to 70 ml paste to mimic sugar's viscosity in lamination; oven from 220°C to 200°C to prevent maple burning.
Why Quebec maple syrup: Reducing maple syrup concentrates it into a caramel-like layer that mimics classic sugar crystals while adding a distinctly Québécois amber flavour to the Breton pastry.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →