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DB: Maple mousse in maple cookie cups

The April 2011 Daring Bakers’ challenge was hosted by Evelyne of the blog Cheap Ethnic Eatz. Evelyne chose to challenge everyone to make a maple mousse in an edible container. Prizes are being awarded to the most creative edible container and filling, so vote on your favorite from April 27th to May 27th at http://thedaringkitchen.com!

Given my love obsession with all things maple, I obviously had to participate in this month’s Daring Bakers challenge. I’m glad I did. This maple mousse was so good, that when I was done filling the pre-baked maple cookie cups, I piped the rest straight into my mouth while standing in the kitchen. I realize that this was very un-lady-like of me. Furthermore, this is something that I would never do normally. I’m a big fan of eating straight out of the Kitchenaid mixer bowl with a small, dainty spoon, personally. In fact, I think it’s the first time that I’ve ever piped anything straight into my mouth. The maple mousse was that good.

My friends are well aware of my maple obsession. When I reveal that I incorporated maple syrup into a dessert that I’m sharing with friends, the response is usually: “Of course!” Maple is one of my favorite flavors, and maple syrup is actually produced locally in most parts of Quebec (bonus). The image of me piping maple mousse into my mouth probably would not surprise anybody who knows me. After all, I will forever be remembered as the girl who at an entire maple sugar pie after having consumed a sugar shack meal smothered in maple syrup.

The funny thing about maple syrup is that it has a very sweet, earthy flavor that reminds me of fall, yet it is solely produced in spring in this area. Maple syrup is made from the sap of the maple tree. In spring, the sap rushes up from the roots to feed the budding branches that swayed dormant all winter. The flavor of the syrup (the concentrated sap) reflects its origins, with woodsy, earthy notes. Maple syrup is heaven if you ask me. I love it so much, if ever I had to move somewhere without it, I would oblige friends and family to ship it to me periodically.

For this challenge, I paired the maple mousse with slightly salty maple cookie cups. I made the cookie cups by baking the cookies over an inverted mini-muffin tray (two cookies per cup). The slight saltiness of the cookie really adds to the dessert. The cookie recipe is tweaked from Martha Stewart, and the maple mousse, from the Daring Kitchen. I let the cookies brown in the oven to bring out the nutty flavors of the butter and also to provide a better contrast with the pale maple mousse. If the combination of maple cookies with maple mousse seem like too much too you, I’d make chocolate cookie cups to pair with the maple mousse. The bitterness of the cocoa would provide a nice contrast for the sweet maple mousse. Of course, since I am a lover of all things maple, the more maple, the better.

5 from 1 vote
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Maple cookie cups

Course Dessert
Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Servings 16 cookie cups
Author Janice

Ingredients

  • 450 grams all-purpose flour
  • 1/2 tsp salt
  • 125 grams granulated sugar
  • 100 grams brown sugar
  • 1 large egg yolk
  • 125 mL maple syrup I used medium grade
  • 1 cup unsalted butter 2 sticks, room temperature.
  • <a href="http://www.amazon.com/Organic-Maple-Flakes-Mill-ounce/dp/B002MWZOSM?ie=UTF8&tag=kitch02-20&link_code=btl&camp=213689&creative=392969" rel="nofollow">Maple flakes</a> optional
  • Extra maple syrup for glazing optional

Instructions

  1. Preheat the oven to 350°F.
  2. Whisk together the flour and salt in a small bowl. Set aside.
  3. In the bowl of an electric mixer, fitted with the paddle attachment, cream the butter and the sugars.
  4. Add the egg yolk, and mix to combine, scraping down the bowl as needed.
  5. Add the maple syrup, and mix to combine.
  6. With the mixer on low, gradually add the flour. Mix to combine, scraping the bowl as needed.
  7. Roll the dough out (1/4 of it at a time), on a floured surface. Cut into the shapes you want and transfer either to a cookie sheet topped with a <a href="http://www.amazon.com/DeMarle-2406-Silpat-Nonstick-Silicone/dp/B0001RT42C?ie=UTF8&tag=kitch02-20&link_code=btl&camp=213689&creative=392969" rel="nofollow">Silpat</a>, or place over cups of an inverted mini muffin tray (2 large cookie leaves per cup).
  8. Refrigerate for 15 minutes before baking. (If you’d like, you can brush the cookies with maple syrup and sprinkle with maple flakes just before popping them into the oven).
  9. Bake for 6–7 minutes, rotating if necessary partly through the baking time. Let cool about 5 minutes before transferring to a wire rack to cool completely. Don’t wait too long for the cookie cups because you may have trouble unmolding them!

 

5 from 1 vote
Print

DB: Maple mousse in maple cookie cups

Course Dessert
Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Servings 8 cups mousse
Author Janice

Ingredients

  • 240 mL maple syrup 1 cup, I used medium grade maple syrup
  • 4 egg yolks
  • 1 package Knox gelatin
  • 60 mL skim milk 1/4 cup, ~0.1% fat
  • 360 mL whipping cream 1 1/2 cups, ~35% fat

Instructions

  1. Bring the maple syrup to a boil in a small saucepan over medium heat. Remove the saucepan from the heat.
  2. To a bowl containing the egg yolks, slowly add a few spoonfuls of the boiled syrup while whisking constantly (this is to temper the eggs). Then add the tempered egg mixture to the saucepan, whisking constantly to heat through without cooking the egg yolks. Set aside for later.
  3. Pour the skim milk into a small heatproof bowl and sprinkle the gelatin on top. Let stand for 5 minutes to bloom.
  4. Place the bowl of bloomed gelatin over a pan of simmering water and gently heat to dissolve. Add the dissolved gelatin mixture to the syrupy-egg mixture and stir to combine. Set aside.
  5. Whip the cream to stiff peaks, then take a few scoops of the whipped cream and add it to the syrupy-egg mixture (to lighten it before mixing with the cream). Now add that lightened syrupy-egg mixture to the whipped cream, and fold to combine. Don’t worry if you have to be a little rough. You want the mousse mix to be smooth and light.
  6. Chill for 1.5 hours until set enough to pipe into your edible cookie cups.

 

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22 Responses to DB: Maple mousse in maple cookie cups

  1. Lizzy April 27, 2011 at 2:47 pm #

    BEAUTIFUL job! I love that you made maple leaf cut outs, too!!!

  2. Cooking Rookie April 27, 2011 at 5:01 pm #

    What a beautiful idea to make maple leaf baskets for the maple mousse! Great work on the challenge!
    I need to start writing my post too 🙂

  3. Spice Sherpa April 27, 2011 at 5:26 pm #

    I share your love obsession with maple. Mine is only matched by my love for pumpkin which hits in September. Both are great canvases for an array of spices. Fabulous creativity for the cookie cups!

  4. Wilde in the Kitchen April 27, 2011 at 5:46 pm #

    Fantastic job on this challenge, I love your edible container! It’s so cute!

  5. Evan Thomas April 27, 2011 at 5:46 pm #

    Beautiful presentation! Truly unique

  6. Nachiketa April 27, 2011 at 7:21 pm #

    Lovely presentation of edible containers…

    Cheers,
    The Variable, Crazy Over Desserts – Nachiketa
    Catch me on facebook @ Crazy Over Desserts

  7. Eileen April 27, 2011 at 11:33 pm #

    Beautiful! Love your creativity…

  8. Anonymous April 28, 2011 at 2:41 pm #

    The pictures definately help. Can’t wait to make it for a potluck next week!

  9. Anonymous April 28, 2011 at 3:14 pm #

    My only problem is that half the recipe is Imperial and half is metric measurements…..should be all of one or the other.

  10. Jan April 28, 2011 at 4:58 pm #

    @Anonymous That is a very good point! I will update that tonight.

  11. Carolyn April 28, 2011 at 10:16 pm #

    Okay, love how you did the edible container! I heart all things maple too, and back in the fall, I made maple creme sandwich cookies, tribute to my homeland (I’m a Canuck expat in Boston).

  12. briarrose April 29, 2011 at 12:28 am #

    Amazing job on these….fabulous container.

  13. thefooddoctor April 29, 2011 at 6:41 am #

    You did an amazing job on this challenge..
    those maple cookies look supper delicious..congrats on the food buzz top 9…well deserved

  14. Gwenevere April 29, 2011 at 9:27 am #

    Oh come on now, weddings are about compromise. Surely you could reserve 1 layer of your Royal Wedding cake to fruit! 😉

  15. Ellie@fitforthesoul April 29, 2011 at 6:03 pm #

    wow these look amazing! great job~I found you through foodbuzz 9 🙂

  16. Anonymous May 17, 2011 at 6:09 am #

    Looks amazing!! Can you tell me where to find that fabric??? I’m trying to redo my kitchen and I would LOVE to have that bring some blues into it…

  17. Urvashee@Dessarts May 17, 2011 at 11:33 am #

    I was unable to participate in last month’s challenge. These look amazing! Your edible cups turned out very pretty and I love the leaf decoration. I just noticed from the other comments that it made Foodbuzz Top 9. Congrats! Well deserved.

  18. Jan May 18, 2011 at 1:06 pm #

    Thank you all for the lovely comments! I appreciate the support 🙂 And for those wondering about the fabric, I got it at a Fabricville store in Montreal. I found it in the sale section.

  19. Julia June 14, 2011 at 1:50 am #

    What a neat recipe – I love love love how you made the maple cookie cups and will definitely be trying this out, not just with the maple mousse but lots of other recipe ideas. 🙂

  20. Dan November 23, 2017 at 8:54 pm #

    I made this mousse and used it as part of a trifle with caramelized apples and spice cake. It received rave reviews.

    • Janice November 26, 2017 at 9:47 pm #

      That sounds amazing! What a great way to use the maple mousse! I will have to try that someday 😉

Trackbacks/Pingbacks

  1. April 2016 desktop calendar | Kitchen Heals Soul - April 1, 2016

    […] End of March and beginning of April are part of sugaring off season in Quebec, so I decided to dedicate the April 2016 desktop calendar to my favourite spring activity because, as you’ve probably noticed, I LOVE MAPLE SYRUP! I literally cannot live without it. If you need proof, check out all of the posts I’ve tagged “maple“! There are two kinds of maple pies (apple and custard), two breads (brown bread and brioche), a clafoutis, and even mousse! […]

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