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
- Mix together butter, salt and honey.
- Mix together flour, baking powder and icing sugar, and add egg whites in 3 parts while stirring.
- Mix in butter-honey mixture, fill silpat mould and sprinkle nuts on top.
- 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
- Boil together Fruit'Purée Goji Capfruit, Fruit'Purée Pear Williams Capfruit and half of sugar.
- Mix together second half of sugar and pectin, whisk into fruit purees and bring to a boil.
- Add glucose and heat up to 106°C.
- Whisk in lime juice and barberries, and pour onto silpat.
Ganache with Nibs
150 g Cacao Barry® milk chocolate couverture Alunga™ 41% cocoa
100 g cream
Cacao Barry® Cocoa Nibs
- Heat cream up to 80°C and pour onto chocolate.
- Emulsify, starting in the centre of mixture.
- Pour onto silpat, decorate with cocoa nibs and leave to crystallise.
Decoration
Caramelised almonds, hazelnuts and pistachios
Goji berries (dried)
Barberries (dried)
Cacao Barry® chocolate
Golden glitter
- Pipe dot of tempered chocolate.
- Arrange nuts and berries in chocolate.
- Sprinkle with golden glitter.