Episode 148 - Julia Child's Le Pelerin en Timbale - 8-28-14 - The Aubergine Chef HD

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Sep. 01, 2014

I'm celebrating Julia Child's birthday month with her Le Pélerin en Timbale or Molded Almond Cream cake. This is a fun way to use up leftover cake scraps sitting in your freezer. If I were to try this recipe again I would cook the creme anglais a little longer to make it thicker and grind the almonds a little finer (probably using a little powdered sugar to make sure it wouldn't turn into almond butter.


For cake
Apricot preserve 1/4 Cup (4 tbs)
8 inch vanilla cake 1 , cut into 1/3 inch layers
For almond cream
Almonds 7 Ounce , toasted
Sugar 2 1/2 Ounce
Melted butter 1/2 Cup (8 tbs)
Granulated gelatin 3 1/8 Ounce (1 1/2 Tablespoon)
Kirsch 2 2/3 Ounce (Cherry liqueur)
Egg yolks 6
Sugar 6 Ounce
Whole milk 20 Ounce
Butter 8 Ounce
Vanilla extract 1 Teaspoon
For apricot sauce
Apricot syrup 1 Cup (16 tbs) (Syrup from canned apricots)
Sugar 2 1/3 Ounce
Canned apricot 4 Ounce , chopped
Lemon juice 1 Tablespoon
Lemon zest 1 Teaspoon
Krisch liqueur/Cointreau 1 Tablespoon



1. Pulverize the almonds to create almond flour.

2. Line the sheet tray with parchment paper and spread some butter on it.

3. Preheat the oven to 400 F.


3. Place a cake sheet on the tray and spread butter on top. Sprinkle some sugar over the top.

4. Cut the cake layers into strips about 1/2 inch wide. Layer them on sheet pans as seen in the video. Spread butter and sprinkle sugar over them.

5. Place the sheet pans in the oven and toast the cake slices and cake layer for about 10 minutes or until nice and golden.

For Almond Cream

6. Meanwhile dissolve gelatin with kirsch and let it bloom.

7. Whisk egg yolks with sugar to ribbon stage with an electric mixer.

8. While the eggs are whisking, boil milk on a burner.

9. When the egg yolks reach 7 seconds ribbon stage, take the hot milk and slowly add it to the yolks with constant stirring.

10. Pour the yolk and milk mix to a pot and cook it with constant stirring to 180 F or until the creme anglaise coats the spoon.

11. Quickly strain the creme anglaise through a fine sieve.

12. Drop in the bloomed gelatin and then whisk it again with a stand mixer.

13. Add butter sticks, a couple of tablespoons at a time and whisk until everything is well incorporated.

14. Drop in pulverized almonds and vanilla extract and beat everything together. Set the cream aside.


15. At the bottom of the cake ring, place the cake with sugar side down. Line the sides of the cake ring with cake strips cut to fit the ring.

16. Scoop cream over the cake, about half way up.

17. Spread apricot preserves on the remaining cake strips and place some of them on the cream.

18. Scoop the remaining cream on top and then cover the top completely with the remaining cake strips. Place it in the refrigerator for a couple of hours so that everything sets well.

19. While the cake is setting, bring apricot syrup to a boil with sugar until it reaches 230 F.

20. Drop in chopped apricots, lemon juice and lemon zest and cook everything for about 5 minutes. Remove from heat and stir in kirsch. Set the sauce aside to cool completely.

21. Place the cake on a jar and slide the cake ring down. Trim off excess cake strips that protrude out of the cake ring.

22. Flip the cake on a serving dish.


23. Spoon the apricot sauce over the cake, slice and serve it cold. Enjoy!

Recipe Summary

Difficulty Level: Bit Difficult
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 1205Calories from Fat 479

 % Daily Value*

Total Fat 55 g84.6%

Saturated Fat 25 g125%

Trans Fat 0 g


Sodium 372 mg15.5%

Total Carbohydrates 154 g51.3%

Dietary Fiber 4 g16%

Sugars 115 g

Protein 26 g52%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet