Eat...

Choco­late fi­nanciers, cit­rus streusel and can­died orange peel

Living France - - À La Maison -

METHOD

Pre­pare the choco­late fi­nanciers. Com­bine the ground al­monds, con­fec­tion­ers’ sugar, corn­starch, and co­coa pow­der in a mix­ing bowl. Lightly beat the egg whites with a fork to liq­uefy them. In­cor­po­rate the egg whites and whip­ping cream into the dry in­gre­di­ents. Set aside the bat­ter.

Chop the choco­late and melt it slowly in a bain-marie or in the mi­crowave oven (on de­frost or at 500W max­i­mum, stir­ring from time to time).

Pour a lit­tle of the bat­ter over the melted choco­late, stir­ring en­er­get­i­cally with a flex­i­ble spat­ula to com­bine. Then fold this mix­ture back into the re­main­ing bat­ter care­fully. Chill for at least two to three hours. This is an im­por­tant stage in the recipe, as it will al­low the fi­nanciers to rise well when baked.

Pre­pare the cit­rus-flavoured al­mond streusel. Com­bine the brown sugar, ground al­monds, flour, and finely grated zests in a mix­ing bowl. Cut the but­ter into small dice and mix it into the prepa­ra­tion us­ing your hands un­til it reaches a crumbly tex­ture.

Chill for at least 30 min­utes. Pre­heat the oven to 300°F-325°F (150°C-160°C). Ar­range the crumbly dough on a bak­ing sheet or sil­i­cone bak­ing mat. Bake for about 10 min­utes, un­til nicely browned.

Pre­pare the fi­nanciers for bak­ing. Pre­heat the oven to 350°F (170°C). Pour the choco­late bat­ter into the moulds and sprin­kle with diced can­died orange and baked streusel crumbs. To­tal bak­ing time is 15 to 20 min­utes. How­ever, to en­sure that the streusel and diced orange peel stay at the top of th­ese lit­tle cakes, you may bake them in two stages. Bake the fi­nancier bat­ter for four min­utes, then sprin­kle them with the two in­gre­di­ents, and re­turn to the oven for about 10 min­utes.

En­cy­clo­pe­dia of Choco­late by Frédéric Bau and École du Grand Choco­lat Val­rhona (Pub­lished by Flam­mar­ion 2018, £24.95). Pho­tog­ra­phy © Clay McLach­lan 2018. On the menu next month: Poulet Basquaise

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