{"id":3568,"date":"2017-10-24T07:00:02","date_gmt":"2017-10-24T05:00:02","guid":{"rendered":"http:\/\/chateausuau.com\/?p=3568"},"modified":"2020-01-28T07:41:44","modified_gmt":"2020-01-28T06:41:44","slug":"dessert-canadien","status":"publish","type":"post","link":"https:\/\/chateausuau.com\/fr\/dessert-canadien\/","title":{"rendered":"Pouding ch\u00f4meur, son histoire et la recette \u00e0 d\u00e9couvrir\u00a0!"},"content":{"rendered":"<div id=\"attachment_3569\" style=\"width: 1210px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-3569\" class=\"wp-image-3569 size-full\" title=\"Pouding cho\u0302meur\" src=\"http:\/\/chateausuau.com\/wp-content\/uploads\/2017\/10\/Pouding-cho\u0302meur-PT.jpg\" alt=\"Pouding cho\u0302meur\" width=\"1200\" height=\"824\" srcset=\"https:\/\/chateausuau.com\/wp-content\/uploads\/2017\/10\/Pouding-cho\u0302meur-PT.jpg 1200w, https:\/\/chateausuau.com\/wp-content\/uploads\/2017\/10\/Pouding-cho\u0302meur-PT-300x206.jpg 300w, https:\/\/chateausuau.com\/wp-content\/uploads\/2017\/10\/Pouding-cho\u0302meur-PT-768x527.jpg 768w, https:\/\/chateausuau.com\/wp-content\/uploads\/2017\/10\/Pouding-cho\u0302meur-PT-1024x703.jpg 1024w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><p id=\"caption-attachment-3569\" class=\"wp-caption-text\">Cr\u00e9dits photo\u00a0: Delphine POCARD<\/p><\/div>\n<p>Le pouding ch\u00f4meur est une recette qu\u00e9becoise datant de la crise \u00e9conomique de 1929. Dans les quartiers industriels de Montr\u00e9al, les familles n&rsquo;avaient que peu de ressources et devaient se d\u00e9brouiller avec tr\u00e8s peu de choses. En cuisine notamment, elles redoublaient d&rsquo;ing\u00e9niosit\u00e9 pour r\u00e9galer les bouches <strong>avec des ingr\u00e9dients \u00e9conomiques. <\/strong>Ainsi est n\u00e9 le pouding ch\u00f4meur, un g\u00e2teau <strong>compos\u00e9 simplement de farine, de beurre, de lait et de cassonade<\/strong>.<\/p>\n<p>Ce dessert est aujourd&rsquo;hui un classique des familles au Qu\u00e9bec, et il n&rsquo;est pas rare de le retrouver sur les cartes des restaurants de la province. <strong>Les variantes sont nombreuses et souvent plus raffin\u00e9es que la recette d&rsquo;origine.<\/strong> On n&rsquo;h\u00e9site plus par exemple \u00e0 ajouter des \u0153ufs, du beurre \u00e0 la pr\u00e9paration pour apporter plus de l\u00e9g\u00e8ret\u00e9 et de gourmandise. La sauce accompagnant le g\u00e2teau \u00e9tait r\u00e9alis\u00e9e autrefois \u00e0 partir de cassonade. Aujourd&rsquo;hui le sirop d&rsquo;\u00e9rable, sp\u00e9cialit\u00e9 du pays, la remplace avantageusement.<\/p>\n<p>Voici ci-apr\u00e8s une version de la recette du pouding ch\u00f4meur. Et pour passer un bon moment de d\u00e9gustation, nous verrons ensuite avec quelle boisson accompagner notre dessert.<\/p>\n<h2>La recette du pouding ch\u00f4meur et sa sauce cr\u00e9meuse au sirop d&rsquo;\u00e9rable<\/h2>\n<p><strong>Pr\u00e9paration\u00a0: 15 minutes<br \/>\nCuisson\u00a0: 30 minutes environ<\/strong><\/p>\n<p><strong>Pour 4 \u00e0 5 personnes\u00a0: <\/strong><\/p>\n<p><strong>Le pouding\u00a0: <\/strong><\/p>\n<ul>\n<li>250 g de farine d&rsquo;\u00e9peautre blanche, ou de bl\u00e9 T 65<\/li>\n<li>120 g de sucre de canne ou de cassonnade<\/li>\n<li>3 cuil \u00e0 caf\u00e9 de levure<\/li>\n<li>1 cuil \u00e0 th\u00e9 de vanille moulue<\/li>\n<li>4 \u0153ufs<\/li>\n<li>20 cl de lait<\/li>\n<li>huile ou beurre pour graisser le moule<\/li>\n<li>3 cuil \u00e0 soupe de raisins secs<\/li>\n<\/ul>\n<p><strong>La sauce cr\u00e9meuse\u00a0: <\/strong><\/p>\n<ul>\n<li>15 cl de sirop d&rsquo;\u00e9rable<\/li>\n<li>15 cl de cr\u00e8me fra\u00eeche liquide<\/li>\n<li>1 cuil \u00e0 soupe de farine<\/li>\n<li>30 g de beurre<\/li>\n<\/ul>\n<p>Dans un grand bol, versez la farine, le sucre, la levure, la vanille. Faites un puit, cassez les 4 \u0153ufs. Commencez \u00e0 m\u00e9langer. Introduisez progressivement le lait. Enfin, ajoutez \u00e0 la p\u00e2te les raisins secs.<br \/>\nVersez-la dans un moule \u00e0 manquer pr\u00e9alablement graiss\u00e9. Enfournez pour 30 \u00e0 35 minutes.<\/p>\n<p>Pr\u00e9parez la sauce cr\u00e9meuse\u00a0: dans une casserole, versez le sirop d&rsquo;\u00e9rable. Ajoutez la cr\u00e8me fra\u00eeche et la farine. Fouettez vivement. Incorporez ensuite le beurre.<\/p>\n<p>Chauffez la pr\u00e9paration \u00e0 feu doux et laissez mijoter pendant environ 3 minutes en remuant r\u00e9guli\u00e8rement avec un fouet. Retirez la sauce du feu et servez-la avec le g\u00e2teau, ou versez-la directement sur celui-ci, encore chaud.<\/p>\n<p>N.B\u00a0: si vous souhaitez un pouding <strong>encore plus savoureux, ajouter 50 g de beurre <\/strong>\u00e0 la p\u00e2te \u00e0 g\u00e2teau avant de l&rsquo;enfourner. Et pour encore plus de gourmandise, vous pouvez ajouter <strong>une belle boule de cr\u00e8me glac\u00e9e \u00e0 la vanille<\/strong> \u00e0 chaque portion au moment du service !<\/p>\n<p>Pour apporter de la fra\u00eecheur, il est possible d&rsquo;ajouter \u00e0 votre p\u00e2te <strong>des fruits frais de saison<\/strong>\u00a0: petits fruits ou fruits d\u00e9taill\u00e9s en morceaux.<\/p>\n<div id=\"attachment_3570\" style=\"width: 1210px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-3570\" class=\"wp-image-3570 size-full\" title=\"Pouding cho\u0302meur 2 \" src=\"http:\/\/chateausuau.com\/wp-content\/uploads\/2017\/10\/Pouding-cho\u0302meur2-PT.jpg\" alt=\"Pouding cho\u0302meur 2 \" width=\"1200\" height=\"800\" srcset=\"https:\/\/chateausuau.com\/wp-content\/uploads\/2017\/10\/Pouding-cho\u0302meur2-PT.jpg 1200w, https:\/\/chateausuau.com\/wp-content\/uploads\/2017\/10\/Pouding-cho\u0302meur2-PT-300x200.jpg 300w, https:\/\/chateausuau.com\/wp-content\/uploads\/2017\/10\/Pouding-cho\u0302meur2-PT-768x512.jpg 768w, https:\/\/chateausuau.com\/wp-content\/uploads\/2017\/10\/Pouding-cho\u0302meur2-PT-1024x683.jpg 1024w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><p id=\"caption-attachment-3570\" class=\"wp-caption-text\">Cr\u00e9dits photo\u00a0: Delphine POCARD<\/p><\/div>\n<h2>Que boire avec un pouding ch\u00f4meur\u00a0?<\/h2>\n<p>Un vin l\u00e9ger, fruit\u00e9 sera parfait pour d\u00e9guster votre pudding. Dans nos gammes, <strong><a href=\"http:\/\/chateausuau.com\/vins-bordeaux\/blanc-liquoreux-cadillac\/\" target=\"_blank\" rel=\"noopener noreferrer\">notre vin blanc liquoreux<\/a><\/strong>\u00a0aux ar\u00f4mes de p\u00eache et avec une pointe d&rsquo;acidit\u00e9 pourra vous plaire. Vous pouvez \u00e9galement opter pour <strong><a href=\"http:\/\/chateausuau.com\/vins-bordeaux\/rose-aoc-bordeaux\/\" target=\"_blank\" rel=\"noopener noreferrer\">notre ros\u00e9<\/a><\/strong> aux ar\u00f4mes de fruits rouges.<\/p>\n<p>Belle d\u00e9gustation\u00a0!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Le pouding ch\u00f4meur est une recette qu\u00e9becoise datant de la crise \u00e9conomique de 1929. Dans les quartiers industriels de Montr\u00e9al, les familles n&rsquo;avaient que peu de ressources et devaient se d\u00e9brouiller avec tr\u00e8s peu de choses. En cuisine notamment, elles redoublaient d&rsquo;ing\u00e9niosit\u00e9 pour r\u00e9galer les bouches avec des ingr\u00e9dients \u00e9conomiques. Ainsi est n\u00e9 le pouding [&hellip;]<\/p>\n","protected":false},"author":22,"featured_media":3569,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[607],"class_list":["post-3568","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mariage","tag-recettes"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Dessert canadien: le pouding ch\u00f4meur au sirop d&#039;\u00e9rable<\/title>\n<meta name=\"description\" content=\"Qu&#039;est ce qu&#039;un pouding ch\u00f4meur, quel est son histoire : explication de l&#039;origine de ce dessert typique du canada.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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