Buckwheat Shortbread with Maple Sauce

Shortbread

• 8 egg yolks
• 1 2/3 cup maple sugar
• 1 2/3 cup flour
• 2 1/2 cups buckwheat flour
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 1 1/3 cup softened butter (room temperature)

Maple Sauce

• 2/3 cup maple syrup (preferably dark syrup for its robust flavour)
• 3/4 cup 35% cream
• 3/4 cup butter
• 1 cup maple sugar
• 7 egg yolks
• 2 eggs
• 1 teaspoon salt

Shortbread

1. In a bowl, use a whisk to beat the egg yolks with the maple sugar until the mixture is creamy and pale yellow. Add the flours, baking powder, and salt, mixing with a wooden spoon. Incorporate the butter.
2. Lightly knead the dough until it’s nicely smooth, wrap in plastic, and refrigerate for at least 30 minutes.
3. Preheat oven to 180° C (350° F).
4. Lay the dough in a 20 cm (8 in.) long by 1 cm (3/8 in.) high rectangular springform pan. Bake for about 30 minutes or until the shortbread is browned.
5. Once out of oven, cut into 10 cm by 1 cm (4 in. by 3/8 in.) rectangles.

Maple Sauce

1. In a medium saucepan, heat the syrup, cream, butter, and maple sugar over a medium stove.
2. In a mixing bowl, beat the eggs and egg yolks, then add salt. Add to the syrup mixture, whisking vigorously to incorporate. Set to a boil.
3. Pour sauce into a strainer lined with cheesecloth and positioned over a bowl. Lay plastic wrap directly on the sauce and refrigerate until ready to use.