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
- Mix the yeast and lukewarm water in a small bowl.
- 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.
- Remove the dough from the fridge and cover with a damp cloth. Leave at room temperature for 3 hours.
- 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
- 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.
- 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.