Trésor Jeunesse (Youth Dew)
- Level:
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Difficult
Financiers à la Châtaigne
Used products: Financiers à la Châtaigne
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10.6 ozbrown butter
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7.7 grsalt
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0.9 ozchestnut tree honey
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4.0 ozchestnut flour
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15.4 grbaking powder
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8.8 ozicing sugar
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4.9 ozalmond flour
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10.6 ozegg white
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Q.S.chopped nuts
Preparation: Financiers à la Châtaigne
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
Used products: Paté de Fruit Goji berry and Barberry
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7.1 ozFruit'Purée Goji Capfruit
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3.5 ozFruit'Purée Pear Williams Capfruit
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10.6 ozsugar
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0.2 ozpectin
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3.2 ozglucose
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3 spoon(s)lime juice
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2.6 ozbarberries
Preparation: Paté de Fruit Goji berry and Barberry
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
Used products: Ganache with Nibs
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5.3 oz
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3.5 ozcream
Preparation: Ganache with 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
Used products: Decoration
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Q.S.caramelised almonds, hazelnuts and pistachios
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Q.S.goju berries (dried)
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Q.S.barberries (dried)
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Q.S.Cacao Barry® chocolate
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Q.S.gold powder
Preparation: Decoration
Pipe dot of tempered chocolate.
Arrange nuts and berries in chocolate.
Sprinkle with golden glitter.
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