Au pied de cochon's pouding chômeur
I am going to a friend's house next week for dinner with collegues and she asked us all to bring a little something that would be representative of our mother land since she's from France and many of our collegues have different origins. I was planning on baking the pouding chômeur from the Au pied de cochon cookbook but was wondering how foolproof the recipe is. Should I do a test drive this weekend? And if anyone has done it before, which size baking dish did you use?
Thanks for the help!
I made it last winter with mixed results. However, this was my fault - I decided to do individual servings in ramekins (as it's pictured in the book) but didn't leave enough room to pour all of the cream/maple syrup mixture over them before baking. As a result, they weren't as gooey as they could have been. However, I served a small pitcher of the warm sauce on the side and everyone poured the mixture over their puddings as they were eating and loved it. I would probably use either a rectangular baking pan (about 9" X 11") or a large casserole dish if I was making it again. Also, in the English version of the book, it says to 'Combine' butter and sugar in a mixer but I assumed this meant 'Cream' so I beat them together well before adding the eggs. Despite the sauce issue, it was still pretty tasty and I'm sure my next effort will turn out better.
Hope that helps and everyone enjoys this great classic Quebec dish!
re: ms. clicquot
Thanks for the insight! I'll do a test drive this weekend just to make sure and to have more for myself :) You say that you didn't leave enough room for the maple syrup and cream, how much space do you think I need? Do I need half the height of the pan or more? I'll probably use a rectangular pan about the size you recommend.
Thank you once again.
re: Simon Patrice
The pouding will rise a bit as it bakes but I don't think you need a huge amount of room - my ramekins are very small and I filled them with the dough almost to the top of the cups. I realized that if I poured all of the maple cream on, they were going to bubble over and make a huge mess in my oven. I don't think you would need more than half the height of the pan. I put a baking sheet under the ramekins to catch any overflow, just in case. One other note about the recipe: Picard says to let the dough rest in the fridge for 24 hours which I did but it requires some planning ahead. I would be curious to know if it really makes a difference in the final product or if you can mix it up and bake it right away. Good luck with your test run!
If you're preparing a recipe representative of your mother land you must be Canadian. I love to visit your country, but I've only been to British Columbia; never had a chance to see Quebec. I don't have the book you describe but the pudding itself isn't particularly complicated so any recipe you decide to use should be relatively fool proof.
I prefer to make it in large but individual portion ramekins. I admire the creativeness expressed by ms. clicquot in serving the sauce as a "side". I may even try that myself. It sure would make the experience interactive and, to that end, more enjoyable.
I finally made the first batch. I tried baking it in a square baking pan about 8X8 or 9X9 which was way too small. So I used my ramekins for the rest and still had a bit leftover. It went really well and was as simple and fool proof as regular pouding chômeur can be. The only thing when baked in a ramekin is to not overestimate the quantity of dough you need. If you put too much, the dough will absorb most of the "sauce" and it won't be runny enough. I still have to see how it turns out when reheated but I'm pretty sure it will be fine.