INGREDIENTS (Serves 4)
SYRUP – SAUCE
- 450ml maple syrup,
- 450ml brown sugar,
- 450ml cream (35% fat),
- 80ml butter at room temperature
- 115ml butter at room temperature,
- 225ml sugar,
- 2 eggs,
- 1 tsp pure vanilla,
- 450ml flour,
- 1 tbsp baking powder,
- 1 pinch of salt,
- 310ml milk,
- a handful of pecans roughly crushed.
/01. SYRUP – In a pan, bring all ingredients for the sauce to the boil, reduce the heat and let it simmer for a few minutes. Pour the syrup into a mould (I like to use a “Bundt” cake pan).
/02. OVEN – Preheat the oven to 200 °C
/03. PUDDING MIX – In a bowl, mix the flour, baking powder and salt. Set aside. In another bowl, cream the butter and sugar. Add the eggs and vanilla. On a slow speed, incorporate the mixture of dry ingredients, alternating with the milk and pecans. Spread the cake mix on the syrup.
/04. COOK – Cook in the oven for 50 minutes and finish on a high heat for a few minutes before taking it out so that the top is nice and golden!
/05. PRESENTATION – Serve on a small plate, with a scoop of vanilla ice-cream.
*Paris PopUp #18 – Cabane à sucre Paris 2015