Home » Recipes » Sweet Snack on the Go » Trésor Jeunesse (Youth Dew)

Trésor Jeunesse (Youth Dew) - Sabine Dubenkropp

Trésor Jeunesse (Youth Dew)

Financiers à la Châtaigne

300 g browned butter
0.5 g salt
25 g chestnut honey
113 g chestnut flour
1 g baking powder
250 g icing sugar
138 g almond flour
300 g egg whites
Chopped nuts

  1. Mix together butter, salt and honey.
  2. Mix together flour, baking powder and icing sugar, and add egg whites in 3 parts while stirring.
  3. Mix in butter-honey mixture, fill silpat mould and sprinkle nuts on top.
  4. Bake at 170°C for 10-12 minutes.

Paté de Fruit Goji berry and Barberry

200 g Fruit'Purée Goji Capfruit
100 g Fruit'Purée Pear Williams Capfruit
300 g sugar
6 g pectin
90 g glucose
3 tsp lime juice
75 g barberries

  1. Boil together Fruit'Purée Goji Capfruit, Fruit'Purée Pear Williams Capfruit and half of sugar.
  2. Mix together second half of sugar and pectin, whisk into fruit purees and bring to a boil.
  3. Add glucose and heat up to 106°C.
  4. Whisk in lime juice and barberries, and pour onto silpat.
  1. Heat cream up to 80°C and pour onto chocolate.
  2. Emulsify, starting in the centre of mixture.
  3. Pour onto silpat, decorate with cocoa nibs and leave to crystallise.


Caramelised almonds, hazelnuts and pistachios
Goji berries (dried)
Barberries (dried)
Cacao Barry® chocolate
Golden glitter

  1. Pipe dot of tempered chocolate.
  2. Arrange nuts and berries in chocolate.
  3. Sprinkle with golden glitter.