English
Vanilla and hazelnut financier by Elodie Condemi (Meilleur Pâtissier)
30 minutes
Moderate
Medium
For Valentine's Day, we went to meetElodie Condemithe big winner of the show on M6"Le Meilleur Pâtissier"(Season 9).His sparkling character and his personality, full of sincerity and benevolence, are in perfect harmony with the spirit of boldness and freedom of the Chasseurs de Lune.Elodie offers you a tailor-made recipe full of greed to accompany ourCrémant d'Alsace "He who hunts the Moon, reaps the Sun"..We reveal you all on the course of the recipe that Elodie prepared just below, guaranteed pleasure for you and your darling!
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Tuning secrets
A beautiful gustatory parenthesis is offered to you. This mellow financier and the subtlety of the hazelnuts give it a notion of timelessness. As if suspended in a perfume of yesteryear, the slightly roasted and greedy character of the cake underlines the fine bubbles and the light mousse of our cuvée.
Its aromas are in perfect harmony with the grilled and smoked ones of our Crémant d'Alsace "He who hunts the Moon, reaps the Sun"., as well as with the greediness of its very ripe yellow fruit notes.
The unctuousness of the fruity ganache, in just the right amount so as not to disturb the freshness of the Crémant, brings a subtle sweetness to it.
The spicy, peppery and lemony notes of the ginger and the greediness of the caramel combine with the minerality of the cuvée, bringing a bit of ardor to its very pure line and finesse.
The association is in harmony with a vanilla base note in agreement with a ripe acidity, underlining all the grace and sensuality of this Crémant d'Alsace "Who chases the Moon, reaps the Sun".
A dessert and a wine that combine in comfort and tenderness carrying with them timelessness ... what better way to celebrate lovers (?)
Ingredients
For the vanilla-hazelnut financier:
For the ginger caramel:
For the peach-apricot Rooibos ganache:
Preparation:
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Vanilla-hazelnut Financier
Mix all powders together. Slightly foam the whites in another container then add them to the powders and add the vanilla bean. Make a hazelnut butter. To do this: melt butter in a relatively large pan over a steady heat. When the butter turns light brown and has a nutty smell, pour it through a sieve into a cold container to stop the cooking. Allow to cool. Add the cooled butter to the remaining mixture. Pour the mixture into a buttered and floured cake tin and bake in the oven at 180 degrees for about 45 minutes in a revolving oven. Check the cooking time from 35 minutes onwards with a knife blade! -
Caramel ginger
In a saucepan, put the glucose, the ginger cut into thin strips, the cream, the salt, the butter and heat gently. Make a dry caramel: in a thick-bottomed pan or saucepan, pour the caster sugar. Heat and wait for the sugar to melt. When the sugar is melted and begins to take on a nice golden color, grab the tail of the pan and sail the sugar over the entire surface of the pan to obtain an even color. When the desired color is obtained, deglaze the caramel with the previously heated mixture. Stir well, be careful of splattering! Return to the heat over low heat until it reaches a temperature of 108 degrees and then allow to cool. Put in a piping bag before serving. There will be leftovers: this will keep in the fridge for a good month! -
Rooibos peach-apricot ganache
Melt the chocolate gently in the microwave or in a bain-marie. Heat 100 grams of cream in a saucepan with the Rooibos. Let it infuse. Strain and add the gelatine, mixing well. Pour the cream in 3 times on the chocolate. Mix well with a spatula and add the remaining cold cream. Mix and put in the fridge, covered on contact (so that there is no air). Let stand overnight. Place in the bowl of a mixer with the whisk attachment and whip at a constant speed until you have a bird's beak. Put in a piping bag before serving.
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