| Recipe | Category | Time | Conversion |
|---|---|---|---|
| Maple Canelés de Bordeaux | French pastry | 90 min | Replace 200 g sugar with 150 ml maple syrup; reduce milk by 30 ml; drop oven by… |
| Maple Sachertorte | Austrian cake | 90 min | Batter sugar → 180 ml syrup; glaze sugar → 60 ml syrup; reduce cream by 20 ml; … |
| Maple Tarte Bourdaloue | French tart | 75 min | Replace pastry sugar with 50 ml syrup (omit 20 ml water); frangipane sugar with… |
| Maple Gâteau Basque | French Basque cake | 80 min | Dough sugar → 150 ml maple syrup; cream sugar → 100 ml syrup, reduce milk by 30… |
Why substitute sugar with maple syrup
These recipes already use Quebec maple syrup as the sweetener. Basic rule: replace 1 cup (250 ml) white sugar with 3/4 cup (180 ml) syrup, reduce liquids by 45–60 ml per cup of syrup, and lower oven temperature by 15 °C. A substitution calculator is also available. Substitution calculator →