Maple cream consists of 100% pure maple syrup and results from the condensation of maple tree sap, which is collected from the end of March to the beginning of April. At 112°C, the tree sap turns into maple cream. You need 40 liters of tree sap to obtain 500 g of maple cream.
For many, it is the ultimate pleasure. On fresh bread, croissants or in yoghurt, maple cream is a unique taste experience.
