3 tablespoon cream 35% or Whipping Cream or Heavy Whipping Cream”
2 egg whites
2 1/2 tablespoons white sugar
1/2 teaspoon cream of tartar
1 tablespoon Escuminac Very Dark maple syrup
MAPLE SYRUP PLATES
1 cup of Escuminac Late Harvest maple syrup
2.Heat your oven at 350 F. (175 C.)
3.Grease a cookie mold (17 x 11) and line with waxed paper
4.Sift together the first 3 ingredients (flour, baking powder and salt)
5.Whisk together the eggs, sugar and maple syrup until thick (lemon colored) (about 5 minutes) and add hot milk. Pour in the dry ingredients and mix well. Verser dans le moule et cuire jusqu’à doré (environ 12-15 minutes).
6.Pour into the pan and cook until golden (about 12-15 minutes).
7.Generously sprinkle a cloth with icing sugar and unmold the hot cake on the cloth, roll up and let cool completely.
9.Beat icing sugar, butter and maple syrup until smooth. Add the cream, a tablespoon at a time, until the desired consistency is reached
11.Beat all ingredients until stiff peaks form.
12.Form the meringues using a pastry bag about 2-3 cm in diameter
13.Bake at 300 F for one hour. After 60 minutes, turn off the oven, keep the door closed and allow the meringues to dry and cool in the oven
14.MAPLE SYRUP PLATES
15.Boil the Escuminac Late Harvest maple syrup. Boil for about 10 minutes (until a drizzle of syrup hardens in cold water)
16.Spread on waxed paper
17.MOUNTING THE LOG
18.Unroll the cooled cake
19.Garnish the inside with icing
21.Pour the icing on the log, being careful to let it run down the sides, nothing more.
23.Decorate the cake with the meringues, the maple syrup sheets, popcorn (no salt, no fat), nuts and pecans.
*Please note that due to COVID19, delivery times may take longer than usual and stock availability is reduced in some countries. We are working on restocking as soon as possible. Thank you for your understanding*