What’s for sure is that our version of this Québecois custom is anything but traditional. By adding pecans and ginger we have given the Pouding a more developed taste and texture. Add the rich and smooth taste of our whipped cream cheese on top, and you may just want to call our Pouding Chomeur gourmet.

Ingredients

Pouding

• 2 cups maple syrup
• 2 cups cream (15%)
• 1 cup chopped pecans
• 1 ½ cups all purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 1 tablespoon ginger, grated
• ½ cup butter, softened
• 1 cup sugar
• 2 eggs
• ¾ cup milk
• 1 teaspoon vanilla extract

Whipped Cream Cheese

• ½ cup light cream cheese
• ¼ cup icing sugar
• 3 tablespoons 35% cream

Preparation

Topping

1. In a deep mixing bowl, whip the cream cheese and icing sugar.
2. Add in the cream and mix until completely combined. Refrigerate until ready to serve.

Pouding

1. With the rack in the middle position, preheat the oven to 400 °F.
2. In the Remy Olivier Sabayon Frypan, bring the maple syrup and cream to a boil. Pour into the Remy Olivier Elite Square Baker (or a dish of about 10 cup capacity). Set aside.
3. In a deep mixing bowl, combine the flour, baking powder, and salt. Set aside.
4. In the thinkkitchen Promix Stand Mixer, cream the butter and sugar. Add the eggs, one at a time, and beat until smooth.
5. At low speed, add the dry ingredients alternately with the milk and vanilla. Add in the ginger and the pecans and mix until combined.
6. With an ice cream scoop or large spoon, like our casa solid spoon, spread the dough on the hot syrup.
7. Place the dish on a thinkkitchen baking sheet (to collect any syrup that could overflow from the cake). Bake for about 40 minutes or until a toothpick inserted in the centre of the cake comes out clean.
8. Serve warm with a scoop of the whipped cream cheese on top and ice wine from Quebec in our Riedel glasses for an even more refined experience.

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What You’ll Need

• Scale
• Deep Mixing Bowl (small)
• Deep Mixing Bowl (Large)
• Small Pot
• Medium Pot
• 10″ Spring form Pan
• Baking Sheet
• Pairing Knife
• Chef Knife
• Cutting Board
• Whisk
• Spatula
• Icing Spatula
• Candy Thermometer
• Cake Stand
• Cake Server

Step 1: Pecan Brittle

Ingredients

• 450g sugar
• 300g corn syrup
• 5g salt
• 100g water
• 200g pecans
• 50g butter, softened
• 10g baking soda
• 10g vanilla

Directions

Measure sugar, corn syrup, salt and water into a medium pot. Bring to a boil. Add pecans. Using a candy thermometer, cook to 165C.

Working quickly, add butter, baking soda and vanilla. Mix well. Pour onto a baking sheet and spread as thinly as possible. Set aside to cool.

Step 2: Chocolate Cake

Ingredients

• 115g softened butter
• 150g sugar
• 2 egg yolks
• 4g vanilla
• 75g flour
• 55g cocoa powder
• 5g baking powder
• 125g milk
• 2 egg whites
• 1g salt

Directions

Mix together flour, cocoa powder and baking powder with a whisk. Set aside. Beat butter and 100g sugar until light and fluffy then add egg yolks and vanilla

Alternating between dry mix and milk, beat into batter. Begin and end with dry mix. Whip up egg whites slowly adding the remaining 50g of sugar until firm then fold into batter.

Using a pastry bag, pipe batter into two 9” circles then Bake at 350F for 10-15 minutes

Step 3: Chocolate Mouse

Ingredients

• 5 egg yolks
• 50g water
• 100g sugar
• 300g 72% chocolate
• 100g butter
• 550g whipped cream

Directions

Melt chocolate and butter, let cool.

With whisk attachment, slowly mix yolks together, while heating sugar and water to 121C. Slowly add syrup to yolks. Whisk medium high until pale yellow, cool and doubled in size.

Fold yolks into chocolate

Fold in whipped cream

Fold in chopped pecan brittle

Step 4: Assembly

Put one layer of cake into bottom of ring then add mousse to halfway and spread into sides.

Place second cake layer on top and finish with rest of mousse.

Top with roasted chopped pecans

Let it set overnight then enjoy!

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