Mastering the Art of French Cooking | Julia Child
Recipe 147
- Crème Plombières à l'Ananas [Plombières with Pineapple], p. 596
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: $6.09 [~$1.02 per serving]
It’s the last plombières! I’m not saying I hate these desserts, but they are not my favorite sweet to eat. I do now feel like I could walk into the kitchen and whip up a successful plombières without the book, and that is the most important! I made spongecake instead of ladyfingers this time around. The spongecake was much thicker than the ladyfingers so each bite was filled with more cake than cream which I enjoyed.
LAURA'S RATING: 4
BRIAN'S RATING: 6
I did rate this one quite low. It was my least favorite plombières. I just felt like pineapples didn’t belong in there. The almond, strawberry, and chocolate had much better flavor profiles in my opinion. The chocolate was the absolute best! Brian enjoyed these desserts much more than me so I do think they are good desserts, just not for me.
COOKING PROCESS:
To make pineapple plombières, you will use the same techniques and ingredients as the previous plombières except for a few changes. First, diluted cognac is used to sprinkle the cake instead of rum with coffee. Second, cognac and vanilla are used to flavor the cream instead of rum and vanilla.
Then lastly we add in pineapples instead of the other fillings. The heavy syrup from the pineapples is boiled for five minutes. The crushed pineapple is added, and everything is boiled for another five minutes. Two tablespoons of the heavy syrup and the pineapple are folded into the cream.
Right before serving, the desserts are topped with a little bit of crushed pineapple.
You can find these recipes and all the other Julia Child recipes I make in Mastering the Art of French Cooking
Bon appétit!
October 6, 2020 by Laura Ehlers