Mastering the Art of French Cooking | Julia Child
Recipe 142
- Crème Plombières aux Fruits [Plombières with Fresh Strawberries or Raspberries], p. 595
You can buy Julia Child's Mastering the Art of French Cooking which contains these recipes here.
You can watch me make this recipe for the first time on my YouTube channel here.
Butter Count: +1.33 TB
Cost: $7.94 [~$1.92 per serving]
This recipe had no surprises. The previous two dessert recipes (Crème Plombières Pralinée and Crème Plombières au Chocolat) are pretty much the same exact thing. The first one had caramel praline, the second one was made with chocolate, and this one had strawberries folded into the cream. Good news though- my ladyfinger makin’ is getting pretty good at this point!
LAURA'S RATING: 5.5
BRIAN'S RATING: 7
Out of all three of these desserts so far, this one was my least favorite. Slicing the strawberries meant that every bite wasn’t jam packed with fruit which was disappointing. If I ever made it again, I would chop the strawberries into tiny pieces. I maybe even would drizzle that perfect strawberry sauce all over it. I honestly just think the fluffiness of these desserts is a little too much for me. With that said, it wasn’t that bad, and I did eat all of mine. The ladyfingers soaked in cognac really makes this dessert POP.
COOKING PROCESS:
I won’t get into the nitty gritty details with this one since we’ve been over this before. Let’s focus on the differences. First, the ladyfingers are soaked in a watered-down cognac instead of rum. I’m starting to learn that cognac and strawberries are best friends and should be together. Cognac also replaces rum when flavoring the cream as well.
Second, sliced strawberries that have been sprinkled with sugar are folded into the cream with the egg whites. Lastly, sugared whole strawberries are used to decorate right before serving.
You can find these recipes and all the other Julia Child recipes I make in Mastering the Art of French Cooking
Bon appétit!
September 15, 2020 by Laura Ehlers
