The pure essence of Québec’s terroir in an exceptional dessert fondue! This indulgent creation combines the deep richness of concentrated maple syrup with the velvety smoothness of white chocolate, enhanced by a subtle hint of smoke reminiscent of visits to the sugar shack.
Each dip reveals a perfect balance of sweet and salty, while a touch of coffee adds a note of sophistication. This signature dessert celebrates our iconic flavours with modern elegance!
Perfect for the Dip and Grill!
Ingredients
Fondue
300 ml (1¼ cups) real amber maple syrup
75 ml strong cooled coffee (or 1–2 cooled espressos, optional, for colour and to balance sweetness)
250 ml 35% cream
100 g (1 bar) white chocolate, finely chopped (we used Lindt)
30 ml (2 tbsp) all-purpose flour
15 ml (1 tbsp) cornstarch
A few drops liquid smoke (optional)
1 ml (¼ tsp) smoked salt or fleur de sel
Mini Sourdough French Toast
Crusty sourdough baguette, cut into 1.5 cm slices
250 ml (1 cup) milk
2 large eggs
30 ml (2 tbsp) maple syrup
5 ml (1 tsp) vanilla extract
Pinch of cinnamon (optional)
Pinch of salt (optional)
Butter for cooking
For grilling and dipping
Mini French toast
Bacon
Banana slices (not overripe)
Fresh pineapple slices
Cortland or Honeycrisp apple wedges
Pecans
Grapes
Palmier cookies
Preparation
In a large heavy-bottom saucepan, bring the maple syrup to a boil over medium heat. Reduce heat and simmer for 5–8 minutes until reduced by about one quarter (the syrup should thicken slightly).
Note: When boiling, the syrup may expand. Add 2–3 drops of cream to reduce the foam if needed.
Stir in the coffee and cream. Bring to a gentle simmer while stirring constantly.
Add the chopped white chocolate and stir until fully melted and incorporated.
Sift the flour directly into the mixture while whisking vigorously. Dissolve the cornstarch in 15 ml (1 tbsp) cold water and whisk into the mixture.
Maintain a gentle simmer for 2–3 minutes, whisking constantly until thickened.
Remove from heat. Add smoked salt and liquid smoke if desired. Taste and adjust seasoning.
Transfer to the Dip and Grill insert and keep warm.
Preparing the mini French toast
In a shallow bowl, whisk together the eggs, milk, maple syrup, vanilla, cinnamon and salt.
Dip the sourdough slices into the mixture, turning to coat well. Let soak until the liquid is absorbed, without letting the bread fall apart. Drain and place slices in a serving bowl.
During the meal, lightly preheat the grill and butter the surface. Place the French toast slices on the grill and cook 2–3 minutes per side until evenly golden.
French toast is best served warm, crispy on the outside and soft on the inside.
Tips
Although the Dip and Grill surface is non-stick, foods benefit from a small amount of vegetable oil or butter for optimal cooking.
If desired, to simplify meal preparation, you can pre-cook the French toast and bacon in a pan, then use the grill on the lowest setting to reheat them.
Use pure maple syrup, preferably amber, for a rich and authentic flavour. Avoid artificial maple syrups which would alter the flavour profile of this recipe.
Liquid smoke is optional but transforms this fondue into a signature experience: just a few drops evoke the authentic flavour of sugar shacks.
Grilled apples caramelize and develop a concentrated sweetness that pairs perfectly with the maple and smoky notes.
