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Almond and lemon financier, hazelnut cream and nougatine, hazelnut oil powder

Almond and lemon financier, hazelnut cream and nougatine, hazelnut oil powder

Ingredients

Recipe for 4 pers / 12 tapas

Financier cake

50 Gr
Almond powder
125 Gr
Icing sugar
50 Gr
Wheat flour
120 Gr
Egg white
15 Gr
Honey
125 Gr
Melted butter
1 Unit(s)
Lemon zests

Mascarpone cream

1 Leaf(ves)
Gelatin
56 Gr
Sugar
75 Gr
35% cooking cream
65 Pinch(es)
Fleur de sel
30 Gr
Butter
115 Gr
Mascarpone
30 Gr
Milk chocolate

Hazelnut oil powder

0 Ml
Hazelnuts oil
0 Gr
Maltodextrin

Candied hazelnuts

65 Gr
Hazelnuts
25 Gr
Icing sugar

Preparation time: 30 min

  • For the financier

    In a bowl, bring all the ingredients together and mix until the mixture is homogeneous. Let it sit and rest in the fridge for an hour. Butter the molds and sprinkle with sugar. Once the molds are lined with sugar fill the molds up to 3/4 with the batter and cook in a 350F until the top is nice and golden.

  • Mascarpone cream

    Bloom the gelatin sheets in a large bowl with cold water. In a sauce pan, boil the cream with salt to dissolve. In an other pan, fill with sugar and set the heat to medium low to slowly melt the sugar. Once the sugar is melted, set the heat to medium until the sugar reaches a light blond color and becomes a caramel. Once the caramel has reached the desired color add the hot cream to stop the cooking process. Add the chocolate, bloomed gelatin and butter to the caramel and blend with handheld mixer for 1 minute. Once the preparation has cooled slightly (when you can leave your finger in the mix for 3 seconds without getting burned. Pour on the mascarpone cream and whisk until combined. Let it rest in the fridge until completely cooled.

  • Hazelnut oil powder

    In a bowl, add all the hazelnut oil. With a whisk, slowly sprinkle in the maltodextrin until the oil has the consistency of a powder.

  • Candied hazelnuts

    In a pan, add the hazelnuts and powdered sugar. Set the heat to medium high and mix non stop until the sugar turns a light brown color and the nuts are coated evenly. Place on baking sheet to cool and break up in little chunks for decoration.

  • To serve

    Cut the cakes on a bias and place a piece so the pointy end is in the air. (resting on the other piece) With a pastry bag filled with the mascarpone cream and a star tip make little decorations around the plate with it. On the cream, add some of the candied hazelnuts. Sprinkle around the plate the powdered oil and serve immediately.

When cooking a caramel it's important to pay attention to the depth of the color it reaches. The darker it becomes, the more bitter it will be. A little bit of bitterness is nice to balance out the sweetness of a dessert but too much might put off some of your guests.

Class with similar recipe

Friday, 16 August18:00 à 21:00
Ateliers & Saveurs Plateau Mont-Royal
95.00$ / pers.

LE MENU GOURMAND

To spoil my guests : Bubbles and Tapas offered on arrival

  • Almond and lemon financier, hazelnut cream and nougatine, hazelnut oil powder
  • Honey baked duck breast, mushrooms creamy polenta and green asparagus tips
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Sunday, 18 August17:30 à 20:30
Ateliers & Saveurs Old Montreal
95.00$ / pers.

LE MENU GOURMAND

To spoil my guests : Bubbles and Tapas offered on arrival

  • Almond and lemon financier, hazelnut cream and nougatine, hazelnut oil powder
  • Honey baked duck breast, mushrooms creamy polenta and green asparagus tips
  • Salmon tartar with truffles oil and Parmigiano tiles
More information

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