Maple and pecan sticky buns
Puff pastry, pecan filling, twenty minutes in the oven
The filling is cooked separately: Very Dark maple syrup, cream, butter, and egg yolk, thickened with cornstarch and full of pecan nuts.
Then two rolls of puff pastry, eight rectangles, and the oblique braid make them look like they came straight out of a display case.
45 min
Prep time
Breakfast
Category
Media
Difficulty
8
Croissants
What is needed
Makes 8 brioches.
120 g Pure Very Dark Maple Syrup
50 ml fresh cream
40g butter
1 yolk and 1 whole egg
220 g pecans
5 g cornstarch
2 sheets rectangular puff pastry (approx. 24 x 32 cm)
Twelve steps
The filling
In a saucepan, combine the maple syrup, cream, butter, and egg yolk.
On the fire
Bring to a boil and cook for 5 minutes, stirring constantly.
Pecans
Combine 190g of chopped pecans and cornstarch, mix vigorously, turn off the heat, and let cool in the fridge for 30 minutes.
Oven at 180 °C
Turn it on while the filling rests.
Eight rectangles
Divide each puff pastry roll into 4 equal rectangles, about 12 × 16 cm.
The stripes
Place each rectangle horizontally and ideally divide it into three. In the outer two-thirds, cut oblique strips of about 2 cm.
The filling in the middle
Place one spoonful in the center, leaving 1 cm clear above and below.
The Braid
First fold the top part, then the bottom, then the side strips, alternating right and left and overlapping them slightly.
Baked in a pan
Arrange the croissants on a baking sheet lined with parchment paper.
Brush
Beat the remaining egg and brush it over the surface, then drizzle with maple syrup and sprinkle with the remaining 30g of chopped pecans.
In the oven
About 20 minutes, until crispy and evenly golden brown.
Serves
Let them cool slightly before serving.
Why the filling should be cold
Thirty minutes in the fridge are not optional. A warm filling softens the pastry and overflows during baking: wait for it to be firm.
They are eaten lukewarm. This is when the pastry is still crispy and the pecan filling remains creamy.
The ingredient
The variety used in this recipe. Very Dark, intense flavor: the boldest of the four, for long cooking times.
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