Spring is just around the corner: it’s finally maple sugaring time! Quebec's maple syrup producers are getting ready to harvest the precious maple sap. This is our chance to bring back our famous maple panettone: Le Bec Sucré!
Our artisan Éric Goeury gives us 4 reasons to love this flagship Viva product.
A precious local resource
From the flour to the filling, our artisans are dedicated to selecting exceptional products for making our panettones. It was therefore unthinkable not to use the best of Quebec's culinary heritage, where we are based!
Originally from France, our artisan Éric has been a fan of crêpes since childhood. He discovered maple when he arrived in Quebec: "I first started using it on my crêpes, then I fell in love with this exceptional product!" He adds: "It's an incredible, emblematic natural resource. It would be a shame not to take advantage of it!"
Our province is indeed responsible for about 70% of global production. The unique combination of natural factors in Quebec's maple groves produces a superior quality syrup, with a purity and flavor recognizable among a thousand.
Maple was therefore a natural choice for a spring variation of our panettone, incredibly gourmet.
A tribute to Quebec producers
Éric is proud to be a Culinary Ambassador of Quebec Maple. This title involves working with maple products and promoting the work of the maple syrup producers who are the source of this "Blond Gold". "As artisans, we inherit the finished product that is maple syrup. Our duty as ambassadors is to honor the producers who work hard to give us this nectar," he explains.
From preparing the maple groves to tapping, harvesting the sap, and boiling, Quebec producers must adhere to rigorous standards throughout the manufacturing process for a pure, amber syrup with a unique flavor and texture.
The meeting of two exceptional savoir-faire
A playful encounter between tradition and modernity, our maple panettone Le Bec Sucré is an achievement of Viva's philosophy.
"As always, we respect the traditional manufacturing processes for panettone dough. But we bring our signature to it, with original ingredients." For Éric, it's the combination of ancestral European savoir-faire and Quebec culture. "Adapting our passion for panettone making with local products is priceless!"
To go beyond simply flavoring the crumb with maple, our two artisans had fun creating a play on textures. They inserted maple chunks and pieces of jellied sugar into the brioche, creating an extra touch of modernity!
A gourmet result, to be savored in many ways!
The dough, always as soft, is delicately sweet and sprinkled with jelly crystals and maple sugar chunks. These elements enhance the sweetness of the product and surprise our senses.
It can be eaten as is, slightly warmed or at room temperature, as a snack or dessert.
It can also be eaten like French toast by frying a slice in a pan, or lightly grilled and served with a traditional sugar shack meal!