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Maple Pudding Chômeur

Serves 8

This refined version of the classic Quebec dessert from Les Labours restaurant in the Hotel Saint Germain features a brioche dough in place of the usual sponge cake. You will need to allow a few hours for the dough to rest and proof before baking.


  • All-Purpose Flour 400 g
  • Sugar 48 g
  • Fine Salt a pinch
  • Bread Yeast 15 g
  • Luke Warm Water 40 ml
  • Eggs 4 large, lightly beaten
  • Unsalted Butter 200 g, at room temperature
  • Whipping Cream 20 ml


  1. Mix the yeast and lukewarm water in a small bowl.
  2. In a larger bowl, combine the flour, sugar and salt. Add the eggs and yeast mixture. Knead for about 6 minutes. Add the butter and cream, until incorporated and the dough is smooth and elastic. Put the dough in the refrigerator for 2 hours.
  3. Remove the dough from the fridge and cover with a damp cloth. Leave at room temperature for 3 hours.
  4. Place the dough in a bread pan and bake at 375°F for 20 to 30 minutes. Check if it is done by inserting a toothpick. If it comes out very clean, the bread is ready.


  • Whipping Cream 750 ml
  • Brown Sugar 300 ml
  • Maple Syrup 75 ml
  • Cornstarch 30 g
  • Water 100 ml
  1. In a saucepan combine the cream, brown sugar and maple syrup and bring to a boil. Reduce the heat to medium and let simmer about 10 minutes. Dissolve the cornstarch in the water, stir into the sauce and cook for another 10 minutes on low heat.
  2. Cut the brioche into serving pieces and place in a gratin dish. Pour over the sauce and bake in the oven at 400°F for 10 minutes. Serve warm, with vanilla ice cream if you wish.