Idly browsing the discount shelf at the supermarket last night, I was shocked and delighted to see them clearing out their stock of maple sugar. So I picked up ten 100g bags at 90% off! 😲
I made Pierre Herme's Financier Carré Blanc which are little maple and cranberry almond cakes.
The traditionally shaped ones (L) were made in metal, the others (R) in silicone. I prefer traditional because the edges crisp up a touch more for a nice textural contrast.
After getting all excited about the maple sugar, it wasn't a particularly forward flavour and was somewhat lost behind the brown butter. I like financiers, and these were good, but not worth the premium for speciality sugar.
Just gotta find a way now to use up the remaining 934g of Canada's finest!
