Sugar Shack At Home (Recipe!)

Sheltered in place, we’re dreaming of sweet treats we’ve tasted on our travels—namely, the famous Pouding Chomeur (maple syrup pudding cake) from Restaurant Les Labours at Le Germain Hotel & Spa Charlevoix (Baie St-Paul) in Quebec. Lucky us: the recipe for said delight arrived in our inbox this morning! We’re sharing it below, so all can make this unparalleled dessert at home. —Vita Daily

Germain Hôtels Pouding Chomeur (Maple Syrup Pudding Cake)

400 g of White Flour
48 g of sugar
1 pinch of salt
15 g of Baker’s Yeast
40 g water
4 eggs
200 g of 35% cream

The technique used is the one to make brioche, which is a bred-type dough that must rise and rest before baking. Mix yeast and warm water. Mix flour, sugar, salt, eggs and yeast mixture and knead for about 6 minutes. Combine butter in until the dough is soft. Put the dough in the fridge for 2 hours. Take the dough out and let it rise at room temperature for about 3 hours, covered with a damp cloth. Put in a bread pan and bake at 375 F for 20 to 30 minutes. Test baking with a toothpick—it must come clean.

Chômeur Sauce

750 ml of 35% cream
300 ml of brown sugar
75 ml of maple syrup
30 ml cornstarch
100 ml water

In a pot, bring to boil cream, maple syrup and brown sugar. Cook for 10 minutes on medium heat. Mix cornstarch with water and add to syrup base, then let cook on low heat for 10 minutes. In a shallow dish, place the brioche pieces and add the chômeur sauce, bake 10 minutes at 400 F. Serve with vanilla ice cream and enjoy!

germainhotels.com