Hi! I'm Laura.

Laura The Gastronaut

Welcome to my blog!

________________________




________________________

________________________

PREVIOUS POSTS

Boeuf Bourguignon Laura The Gastronaut

Boeuf Bourguignon

Sauteed Chicken Laura The Gastronaut

Sautéed Chicken

Leek Quiche Laura The Gastronaut

Leek Quiche

Julia Child's Creme Plombieres Pralinee

Mastering the Art of French Cooking | Julia Child

Recipe 125

- Crème Plombières Pralinée [Caramel Almond Cream], p. 594

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: +1.25 TB

Cost: $3.67 [~$0.61 per serving]


Do you ever do something and later when you notice it you ask yourself, “why in the heck did I do that??” Yep, that’s me with this dessert chapter. I somehow had skipped over four recipes at the beginning. Not a single clue as to why. Maybe it was a mistake, but now I am going back to the basics to complete them.

This recipe comes off as a short and simple recipe, and honestly it is. But once I had completed making the ladyfingers, cooked them so they would become stale, and made the caramel for the pralin, the whole afternoon was gone, and I hadn’t even started the main recipe yet! Sometimes Julia recipes are just like that. Never assume a short ingredient list means a fast recipe.

Julia Child Ladyfingers

Ladyfingers Julia Child

Once you have made the ladyfingers, you need to get them stale! Yes, it’s a little counterproductive, but you’ll want them crispy so they do not get soggy! The ladyfingers go at the bottom of the dessert cups and are sprinkled with a rum and coffee mixture. What a delicious combination!


Julia Child Caramel Almond Cream

Next, egg yolks and sugar are beat together until they form the ribbon. Flour is added and then boiling milk. As always, be careful. You don’t want those eggs to scramble. Nobody wants a lumpy custard. Now everything is poured into a saucepan and boiled for two minutes while stirring. Remove from heat and stir in vanilla and butter. This is called crème pâtissière. Fancy, right?

Julia Child Creme Plombieres Pralinee

Egg whites and salt are beat together until soft peaks are formed. Sugar is then added so stiff peaks can be formed. The egg whites and pralin are folded into the crème pâtissière. The mixture is spooned onto the ladyfingers in the dessert cups and chilled for about two hours. Right before serving, sprinkle with leftover pralin. My dessert cups consisted of every small dish in my house in search for the one the would make the most beautiful picture.

Julia Child Dessert


Overall, this dessert is good. It is by no means the best dessert nor is it the worst (I’m looking at you rice Bavarian cream). My husband and I both agreed the texture was a little off (though that could have been the cook’s fault…). If you like almond pralin, fluffy things, and don’t mind eating raw egg whites then this just might be the dessert for you.

Caramel Almond Cream Julia Child

You can find these recipes and all the other Julia Child recipes I make in Mastering the Art of French Cooking

Bon appétit!

July 9, 2020 by Laura Bullock


This Creme Plombieres Pralinee blog post may contain some Amazon affiliate links. These link to products that I personally use and recommend. If you purchase anything using my links, it will not cost you anything. It will though give laurathegastronaut.com some financial support which helps me keep this blog running. Thank you for reading my blogs and your continued support.

COMMENT

To leave an anonymous comment do not fill in your Username or Email. Just type in your comment and click "Post Comment."


Subscribe to stay connected!




__________________________________

Laura The Gastronaut

Hi! Welcome to my blog!

My name is Laura. I am a home cook, science junkie, Julia Child fan, daydreamer, beach lover, and major foodie. My goal is to document myself learning to cook, inspire you to cook, and share some great recipes with you along the way. I'm so glad you are here. Bon appétit! learn more →

RECIPE COUNTDOWN

Recipe Checklist Laura The Gastronaut