Trésor Jeunesse (Youth Dew)

Trésor Jeunesse (Youth Dew)


Financiers à la Châtaigne

Used products: Financiers à la Châtaigne

  • 10.6 oz
    brown butter
  • 7.7 gr
  • 0.9 oz
    chestnut tree honey
  • 4.0 oz
    chestnut flour
  • 15.4 gr
    baking powder
  • 8.8 oz
    icing sugar
  • 4.9 oz
    almond flour
  • 10.6 oz
    egg white
  • 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

  • 7.1 oz
    Fruit'Purée Goji Capfruit
  • 3.5 oz
    Fruit'Purée Pear Williams Capfruit
  • 10.6 oz
  • 0.2 oz
  • 3.2 oz
  • 3 spoon(s)
    lime juice
  • 2.6 oz

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.


Used products: Decoration

  • Q.S.
    caramelised almonds, hazelnuts and pistachios
  • Q.S.
    goju berries (dried)
  • Q.S.
    barberries (dried)
  • Q.S.
    Cacao Barry® chocolate
  • Q.S.
    gold powder

Preparation: Decoration

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