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Pudding Chômeur
2014-03-28
https://www.metro.ca/userfiles/image/recipes/pouding-chomeur-10019.jpg
PT15M
PT45M
PT1H00M
Preheat the oven at 325°FButter a 9" X 13" mold and refrigerate until needed.Start by making the dough; in a large bowl, combine the flour and the baking powder.In another bowl, cream the butter with the sugar.Incorporate 1/3 of the creamed butter and 1/3 of the quantity of milk in the flour mixture.Beat well and repeat this step twice.You should have a smooth dough that ressembles a pancake batter.Transfer the batter in the buttered mold and reserve while making the syrup.For the syrup, combine all the ingredients together in a bowl and whisk well.Pour the hot syrup on top of the dough and let it rest for about 2 to 3 minutes at room temperature.Bake in the oven for 45 minutes.In the meantime, make the garnish for the pudding chômeur.In a cold bowl, whisk the cream, the granulated sugar and the vanilla bean together until it reaches the soft peak stage.Reserve in the refrigerator until needed.The pudding is delicious served either warm or cold, with a dollip of vanilla cream on top.
6
Zeste
4
4
5
4
Pudding Chômeur
6
servings
0:15
Preparation
0:45
COOKING
1:00
TOTAL TIME
Ingredients
-
Dough
-
1 1/2 cups
(375 mL)all purpose flour
-
1 tsp.
(5 mL)baking powder
-
1/4 cup
(65 mL)unsalted butter
-
1 cans
(250 mL)milk
-
Syrup
-
2 Tbsp. + 3/4 cup
(220 mL)maple syrup
-
2 Tbsp. + 3/4 cup
(220 mL)brown sugar
-
2 Tbsp. + 3/4 cup
(220 ml)boiling water
-
1/4 cup
(65 mL)unsalted butter
-
Garnish
-
1/3 cup
(85 mL)35 % cream
-
2 tsp.
(10 mL)granulated sugar
-
2/3
of a vanilla bean
Preparation
Preheat the oven at 325°F
Butter a 9" X 13" mold and refrigerate until needed.
Start by making the dough; in a large bowl, combine the flour and the baking powder.
In another bowl, cream the butter with the sugar.
Incorporate 1/3 of the creamed butter and 1/3 of the quantity of milk in the flour mixture.
Beat well and repeat this step twice.
You should have a smooth dough that ressembles a pancake batter.
Transfer the batter in the buttered mold and reserve while making the syrup.
For the syrup, combine all the ingredients together in a bowl and whisk well.
Pour the hot syrup on top of the dough and let it rest for about 2 to 3 minutes at room temperature.
Bake in the oven for 45 minutes.
In the meantime, make the garnish for the pudding chômeur.
In a cold bowl, whisk the cream, the granulated sugar and the vanilla bean together until it reaches the soft peak stage.
Reserve in the refrigerator until needed.
The pudding is delicious served either warm or cold, with a dollip of vanilla cream on top.
Source :
Zeste
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
