Maple and walnut come together for a seemingly unseasonable dessert. A bite of a Maple Buttercream Candy will convince you of this maple, walnut, and chocolate trio!
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It’s a palindrome effect.
Maple is seen as an autumnal flavor
Yet it is during spring, as the northeast defrosts, that maple seeps out of the dormant maple trees
Large plastic drums, sitting squat against the veined tree roots, collect the diluted out pour. Forty gallons of this maple sap will be boiled and concentrated to create the amber elixir we all correlate to the chilly fall weather.
The maple buttercream candy is a step in the right direction.
A levity of light maple encounters toasted walnuts within a creamy, not sweet, buttercream. Milk and dark chocolate coat the outside with a classic chocolate candy bite.
The freezer is your friend. Freezing allows you to get the best shape. If you overwork the buttercream, the filling will start to melt. Chilling in intervals prevents melting.
Making a circle with your pointer finger and thumb shapes the buttercreams into a decently even circle.
실온 무염버터 227g
실온 우유 30g
메이플 시럽 27g
바닐라 추출물 8g
메이플 추출물 1/4 tsp
다크 초콜릿 170g
베지터불 오일 14g
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Maple Chocolate Buttercream Candy
For the Maple Buttercream Filling:
- 2 cups walnuts 197g
- 1 cup unsalted butter, room temperature 227g
- 3 cups powdered sugar 340g
- 1/4 tsp fine salt 1g
- 2 Tbsp milk, room temperature 30g
- 1 Tbsp maple syrup 27g
- 2 tsp vanilla extract 8g
- 1/2 tsp maple extract
For the Chocolate Coating:
- 12 oz dark chocolate 170g
- 1 Tbsp vegetable oil 14g
To make the Maple Buttercream Filling:
- Toast walnuts until fragrant, finely chop and set aside to cool.
Beat butter and for 1 minute, scrape bowl, put mixer of low, then add the remaining 6 ingredients. Once combined. Raise speed to medium, beating to combine walnuts
To assemble the Maple Buttercream Candy
- Using a scale, portion out 1 oz (28g) amounts, rolling into a rough ball. Freeze for 20 minutes. Shape into a disk flat on top and bottom and round around the sides. Using your pointer finger and thumb creates an even shape. Freeze for a minimum of 2 hours.
Once completely chilled, melt finely chopped chocolate in microwave in 20-second intervals (timing for melting depends on voltage of your microwave).
Line a baking sheet with foil and spray with baking spray. Place a baking spray greased wire rack on top of foil.
Use a fork to dip and shake the chocolate off of the buttercream. Place coated buttercreams on top if wire rack. Put remaining melted chocolate into a pastry bag and drizzle lines over buttercreams.