What greater way to celebrate Canada Day than by indulging in two of Canada's most prized possessions - Maple Syrup and what some refer to as BeaverTails! I absolutely ADORE both of these sweet heavenly treats. I figure why not put the two together for a true "fireworks" dessert.For trademark purposes, let me clarify: the pastry recipe found here is based on one in the book: 250 Best Canadian Bread Machine: Baking Recipes and does NOT reflect the official trademarked recipe for BeaverTails. To be safe, from this point forward I will refer to the used recipe here as one for "Sweet Pastry".
If memory serves me correctly, I had my first real BeaverTail in the mid 90s while skating along the canal in my home town of Ottawa, Canada. Actually I was born near Ottawa in the province of Quebec. As I cannot speak a word of French I figure labeling Ottawa as my hometown just simplifies things and saves me explaining yet again why I, a "Quebecer", cannot speak the language. But I can speak the language of love and what comes to my lips when I think of love is a golden, fried and sweet beaver tail topped generously with cinnamon sugar. Pair that with a hot chocolate in the middle of February and I am yours ! Pair it with maple ice cream in the summer and hey, I can be anything you want me to be, baby.
Anyway, back to BeaverTails. In case you are not aware, Ottawa is home to the worlds largest skating rink known as the Rideau Canal. For me, the best part of the winter season isn't exactly the canal itself but rather the little food kiosks they open up along its frozen edges. Once I don my skates, I immediately head for the BeaverTails Hut. In fact, that is the only reason I will ever drag my butt down to the canal in the freezing cold with my feet jammed into a pair of ice cube skates. Such is my love of the BeaverTail.
These indulgences shouldn't end when the snow melts. We shouldn't sit back and pine away for the cold tundra to arrive again before we can sink our teeth into our favorite pastry treat. Let's enjoy such sweet pastries all year long!
During a hot, sweltering summer day nothing beats the taste of a fresh sweet pastry topped with cool and creamy maple syrup ice cream. Close your eyes and try to imagine it. Bet you can't. You have to taste it! In this case your imagination simply isn't going to do it justice. To taste it means to make it so let's get started.
Ok but wait, before we dive in I need to moan about the ice cream too. OMG! It is sooooo creamy and rich. The maple syrup gives it an incredibly sweet , almost caramely (ok not a word but so suiting) flavor. Super on its own or even with added pecans but beautifully highlighted atop a beaver tail. I am not sure if I will ever be able to go back to eating ice cream from a cone ever again.
To get started, give yourself 2 days of time from start to finish. You will want to prepare the ice cream custard the day before and let it rest in the fridge overnight. Bright and early the next day spoon it into your ice cream maker and freeze accordingly to manufacturer's instructions. Later that day it is time to fire up the bread maker. We will use it to make your sweet pastry dough. Have a candy/oil thermometer handy too because you will need to keep your oil for deep frying hovering around 350F for perfectly golden fried dough. So are you ready? Great, let's go !
RECIPE:
WHAT YOU NEED
ICE CREAM
*adjusted source recipe: Maple Pecan Ice Cream, Joy of Baking
3/4 cup pure maple syrup. I use President's Choice 100% Maple Syrup but any good grade one will do
2 cups half-and-half cream
5 large egg yolks
3 tablespoons fine granulated sugar
1/2 cup whipping cream (35-40% butterfat )
SWEET PASTRY
*adjust source recipe: 250 Best Canadian Bread Machine: Baking Recipes
1 cup of milk at room temperature
1 egg
3/4 teaspoon salt
3 tablespoon granulated sugar
1 tablespoon butter at room temperature
3 1/4 cups bread flour
3/4 teaspoon bread machine yeast
SWEET PASTRY TOPPING
1/2 cup fine granulated sugar
1 tablespoon cinnamon (Saigon variety is great for extra kick!)
Combine both in a bowl and have a spoon handy for sprinkling
MAKE IT
ICE CREAM
IN SMALL SAUCEPAN, over med/high heat, combine maple syrup and half-and-half
STIR continuously until near scalding (mixture will begin to foam)
REMOVE from heat
IN LARGE STEEL BOWL, with electric hand mixer, beat egg yolks and sugar 2 minutes high speed
SLOWLY pour hot syrup mixture into egg yolks adding only a little bit at a time and whisking after each addition
PLACE bowl over a large saucepan filled partially with simmering hot water. Do not let the bowl touch the water
WHISK custard continuously until thickened and coats the back of the spoon. This can take approx. 15 minutes or longer. Do not let it get so hot it starts to boil
REMOVE from heat, stir in heavy cream and cover with cling film.
LET STAND at room temperature for 1 hour
PLACE in fridge, still covered, and let sit overnight
NEXT DAY, scoop custard into ice cream maker and freezing accordingly to manufacturer's instructions.
SWEET PASTRY
ADD all ingredients in the order above to your bread maker's bread pan
SET to dough cycle, press START , sit back and relax
WHEN cycle ends, place dough onto lightly floured surface and cover with a bowl for 15 minutes
IN LARGE DUTCH OVEN, heat 2"-3" of canola oil to 350F
LINE two cookie sheets with paper towel and set aside
UNCOVER dough and separate into 10 pieces
WITH YOUR FINGERS, stretch the dough into 8"x 6" ovals
PLACE one oval into hot oil and submerse with steel tongs
FLIP after 45 seconds and hold down again for 30 seconds
REMOVE with tongs and place on paper towel lined baking sheets
IMMEDIATELY sprinkled generously with cinnamon sugar mixture
REPEAT until you have made 10 beaver tails
TOP THE SWEET PASTRIES
with scoops of maple ice cream, grab a napkin, a spoon and DIG IN !
with scoops of maple ice cream, grab a napkin, a spoon and DIG IN !
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