Tuesday, May 27, 2008

Mission: Caroline's Pouding Chomeur

This week we're going to head into the magical land of dessert, and we're going to see (SPOILER ALERT!) if the easiest recipe so far can be the most popular recipe, as well.

Let's get some mis en place, eh?

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First we combined the butter and the flour, using everyone's favorite underutilized wedding present, BIG RED:

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And then, we added some egg:

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And flour:

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And spread the resultant yummy in a lasagna pan:

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And then we chilled it for 24 hours. Then we took some maple syrup and some cream and put it on heat for a little bit:

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And then we poured it over the aforementioned yumminess:

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And stuck it in the oven for a little bit. And then we taunted the dog:

Pouding for Pouppy?

And then we pulled it and took it to the party, looking like this:

Caroline's Pouding Choumer

And oh boy. This was goooood. Jacob said that it reminded him of one of his most deeply loved old timey dishes, the Moravian Sugar Cake. Melissa said that it was wonderful. So did everyone at the party.

This was a sugary delighty goodnessy deliciousness. The pastry bits had lifted gently, and the cream and syrup slurry was... is there a word that's stronger than "delightful?" We took this to a party and it was devoured - all "five servings" with such abandon that for a moment we felt some regret at having brought it (because there were some perfectly fine brownies that were being ignored because of it), but um, then we got over it and relished in the mapley ooey gooeyness.

Notes to selves: Um, so easy. If only maple syrup grew on trees...

Time, mis to eat: About 40 minutes (not including the overnight resting time) - maybe 20 minutes of cooking action, and another 20 of hot baking action.

Next Up: Uni gonads? Or not? Wait and see...

Blast from the past: Poutine with foie gras. Do we need to say more?

3 comments:

Helene said...

I was born in Qu├ębec, so Martin's food was on our table during the Holidays. My mom made real french canadian food. The only difference is that she does not cook with foie gras. I made Caroline's Pouding Chomeur. And boy is it ever good.

Papa J said...

I love this recipe, but changed it slightly be diluting the maple syrup with 1/3 of a cup or slightly more of evaporated milk, and adding some golden raisins. I boiled the raisins first in the maple syrup and cream mixture. separated them out and mixed them with the chilled dough.

Papa J said...

I love this recipe, but changed it slightly be diluting the maple syrup with 1/3 of a cup or slightly more of evaporated milk, and adding some golden raisins. I boiled the raisins first in the maple syrup and cream mixture. separated them out and mixed them with the chilled dough.