Pastry Cream and Chocolate Maple Cake

Ingredients

• 750 ml (3 cups) all-purpose flour
• 20 ml (4 teaspoons) baking powder
• 5 ml (1 teaspoon) bicarbonate of soda
• 1 Pinch of salt
• 190 ml (3/4 cup) vegetable oil
• 375 ml (1 1/2 cup) maple syrup (preferably dark syrup for its robust flavour)
• 3 eggs
• 5 ml (1 teaspoon) vanilla
• 60 ml (1/4 cup) unsalted butter, at room temperature
• 190 ml (3/4 cup) fine maple sugar
• 125 ml (1/2 cup) all-purpose unbleached flour
• 500 ml (2 cups) milk
• 1 pinch of fleur de sel
• 2 egg yolks, at room temperature
• 375 ml (1 1/2 cup) maple syrup
• 375 ml (1 1/2 cup) unsalted butter, at room temperature
• 115 g (9 oz) semi-sweet chocolate, melted and warm
• 30 ml (2 tablespoons) gelatin
• 60 ml (1/4 cup) water
• 30 ml (2 tablespoons) glycerin (from pharmacies)
• 125 ml (1/2 cup) liquid glucose (from pastry stores)
• 1 L (4 cups) maple sugar
• 1 L (4 cups) cornstarch
• A few drops of red food colouring
• A few decorative candies