Financier sponge

Ingredients: Financier sponge

  • 450 g
    egg white
  • 250 g
    sugar

Preparation: Financier sponge

Whisk to soft peaks

Ingredients: Financier sponge

  • 200 g
    almond powder
  • 65 g
    hazelnut powder
  • 250 g
    icing sugar
  • 170 g
    flour

Preparation: Financier sponge

Fold in all sifted powders

Ingredients: Financier sponge

  • 1 pod(s)
    Vanilla
  • 2 zest
    lemon
  • 150 g
    butter

Preparation: Financier sponge

Finalize by adding the melted butter, vanilla and lemon zests

Ingredients: Financier sponge

  • 150 g
    butter

Preparation: Financier sponge

Add melted

Spread out on 35*28 cm baking tray covered with a Silpat sheet.
Bake at 175˚C for 15-18’ into a convectional oven.

Lime-milk chocolate cream

Ingredients: Lime-milk chocolate cream

  • 340 g
    35% cream
  • 2 zest
    lime
  • 75 g
    egg yolks

Preparation: Lime-milk chocolate cream

Cook an anglaise up to 85˚C.

Ingredients: Lime-milk chocolate cream

Preparation: Lime-milk chocolate cream

Pour over and emulsify.

Ingredients: Lime-milk chocolate cream

  • 20 g
    gelatin mass

Preparation: Lime-milk chocolate cream

Add.

Lime cream

Ingredients: Lime cream

  • 700 g
    cream
  • 135 g
    sugar
  • 5 piece(s)
    lime zest

Preparation: Lime cream

Heat and infuse the lime zests.

Ingredients: Lime cream

  • 80 g
    gelatin mass

Preparation: Lime cream

Add. 

Ingredients: Lime cream

  • 580 g
    slightly whipped cream

Preparation: Lime cream

Fold in at 20˚C, use directly.

Finishing and assembly

The recipe is for 2 frames of 10*30 cm. 
Place the financier sponge at the bottom. Cover with some lime milk chocolate cream. Place a second sheet of financier sponge. Fill up with the lime cream. Keep in the freezer. Cut into 2.5 cm slices and decorate to taste.