Ingredients with Measurements:
- 1 cup shelled pistachios
- 1 cup blanched almonds
- 1 cup granulated sugar
- 1/2 cup water
- 1/4 cup honey
- 1/4 cup heavy cream
- 1/4 cup unsalted butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- Pinch of salt
- 4 egg yolks
- 1/2 cup chopped pistachios for garnish
Special equipment needed:
- Food processor
- Candy thermometer
- 8-inch springform pan
- Parchment paper
- Mixing bowls
- Whisk
- Rubber spatula
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a food processor, pulse the shelled pistachios and blanched almonds until finely ground.
3. Line the bottom of an 8-inch springform pan with parchment paper and grease the sides with butter.
4. In a saucepan, combine the sugar, water, and honey. Cook over medium heat, stirring occasionally, until the mixture reaches 238°F on a candy thermometer.
5. In a separate saucepan, heat the heavy cream, butter, vanilla extract, almond extract, and salt until the butter is melted.
6. In a mixing bowl, whisk the egg yolks until pale and frothy.
7. Slowly pour the hot sugar mixture into the egg yolks while whisking continuously.
8. Gradually add the hot cream mixture to the egg yolk mixture while whisking continuously.
9. Fold in the ground pistachio and almond mixture until well combined.
10. Pour the mixture into the prepared springform pan and smooth the top with a rubber spatula.
11. Bake for 30-35 minutes or until the edges are golden brown and the center is set.
12. Let the plombières cool to room temperature before removing from the pan.
13. Garnish with chopped pistachios before serving.
Time:
Preparation time: 30 minutes
Cooking time: 35 minutes
5. Temperature:
Preheat oven to 350°F.
Serving size:
This recipe serves 8 people.
Nutritional information:
Calories per serving: 450
Fat per serving: 28g
Carbohydrates per serving: 43g
Protein per serving: 8g
Substitutions for ingredients:
- You can use any other type of nut instead of pistachios and almonds.
- You can use light corn syrup instead of honey.
- You can use half-and-half instead of heavy cream.
- You can use salted butter instead of unsalted butter.
Variations:
- You can add chopped dried fruit, such as apricots or cherries, to the plombières mixture.
- You can add a layer of chocolate ganache on top of the plombières before garnishing with chopped pistachios.
Tips and tricks:
- Make sure to grease the sides of the springform pan well to prevent the plombières from sticking.
- Use a candy thermometer to ensure that the sugar mixture reaches the correct temperature.
- Let the plombières cool completely before removing from the pan to prevent it from falling apart.
- Serve the plombières chilled for the best texture.
Storage instructions:
Store the plombières in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
The plombières is best served chilled and does not need to be reheated.
Presentation ideas:
Serve the plombières on a decorative platter with a dusting of powdered sugar and a sprig of fresh mint.
Garnishes:
Chopped pistachios, powdered sugar, fresh mint leaves.
Pairings:
Serve the plombières with a cup of hot tea or coffee.
Suggested side dishes:
Fresh fruit salad, vanilla ice cream, or whipped cream.
Troubleshooting advice:
- If the plombières is too soft, it may not have baked long enough. Bake for an additional 5-10 minutes.
- If the plombières is too dry, it may have baked too long. Reduce the baking time by 5-10 minutes.
Food safety advice:
Make sure to use a candy thermometer to ensure that the sugar mixture reaches the correct temperature to prevent the growth of harmful bacteria.
Food history:
Plombières is a French dessert that originated in the town of Plombières-les-Bains in the Vosges region. It is traditionally made with almonds and honey.
Flavor profiles:
The plombières has a nutty and sweet flavor with a creamy texture.
Serving suggestions:
Serve the plombières as a dessert after a dinner party or as a sweet treat with afternoon tea.
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Region: French