Financiers and chocolate cream dip
These classic financiers only get better when you dip them into a rich, caramelly chocolate cream. The components are easy to make and can be served at any time of day: for afternoon tea, as a café gourmand or as a full-blown dessert.
- Level:
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Easy
- Makes:
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Recipe for 12 servings, two per person
Brown butter cake
Ingredients: Brown butter cake
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190 galmond powder
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375 gicing sugar
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300 gegg white
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125 gflour
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310 gbrown butter
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1grated vanilla bean
Preparation: Brown butter cake
Melt the brown-butter, add the vanilla and cool immediately. Stir all the dry ingredients in a mixer then add egg whites until it has the consistency of a smooth paste. Finally add the cooled, melted butter. Cool for 2 hours before pouring the mix into Financier molds. Bake at
190°C for approximately 12 minutes.
Chocolate caramel cream with vanilla
Ingredients: Chocolate caramel cream with vanilla
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180 gsugar
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350 gcream
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1grated vanilla bean
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60 gbutter
Preparation: Chocolate caramel cream with vanilla
Caramelize the dry sugar and pour over the boiling cream and vanilla. Pour this liquid over the chocolate and butter and emulsify to 35°C. Serve in individual glasses.
Food pairing
Leffe Blonde is a rich beer with intense flavors of banana and yellow fruits. The cake complements the malty beer while the chocolate caramel expands the range of aromas and offers a nice complexity. Vanilla is in the final note, a perfect addition to the mix of spices in the beer.
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