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Maple pudding chomeur, sherbert, wild berries

Ice cream, Biscuit Dough, Fruits, Brunch

One of the most popular and well known quebec desserts, a cake cooked in a maple syrup preparation that is great all year round.

Ingredients

Recipe for 4

Chomeur pudding

75 Gr
Butter
110 Gr
Sugar
1 Unit(s)
Egg
125 Gr
Wheat flour
1.50 Tsp
Baking powder
60 Ml
Milk
5 Ml
Maple syrup

Syrup

700 Gr
Brown sugar
120 Gr
Maple syrup
300 Ml
Water
125 Ml
35% cooking cream

Seasonal berries

0.25 Tray(s)
Strawberry
0.50 Tray(s)
Raspberries
0.25 Tray(s)
Blueberry
0.25 Tray(s)
Blackberries

Garnish

4 Leaf(ves)
Mint
4 Scoop(s)
Red berries sorbet
Maple Pudding Chomeur, sherbert, wild berries

Preparation time: 45 min

Preheat your Four at 395 °F

  • Chomeur pudding

    Mix flour and baking powder and sift.

    In a electric mixer, mix butter and sugar to obtain a smooth texture. Make sure all sugar crystals have
    dissolved.

    Add the egg and mix well.

    By hand, incorporate the flour mix with a spatula. Incorporate the liquids using the same method.

  • Syrup preparation

    In a pan, bring to a boil the brown sugar, syrup, water and cream. Set aside.

  • Cooking the pudding

    Pour the pudding in oven proof molds and than delicately pour the syrup on top.

    Place the molds in a preheated oven at 400°F and bake for approximately 35 minutes.

    Check the doneness with a knife. The blade must come out dry and warm to the touch.

  • Plating

    Fill the pudding mold with cut red fruits.

    Sprinkle powdered sugar and place a large scoop of red berry sherbet. Add a small mint leaf.

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