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Financier lavander and apricot |

Brunch, Vegetarian, Sweet

A small cake, moist on the inside and caramelized on the outside, that's great to enjoy at any time.

Note

The fruit garnish can vary (dried fruit is ideal, otherwise raspberries, bananas, blueberries, etc.).

Ingredients

Recipe for 12 tapas

Sirop lavander

300 Gr
Dried apricots
500 Ml
Water
500 Gr
Sugar
1 Tbsp
Dry lavander

Honey and apricot cake

125 Gr
Icing sugar
50 Gr
Almond powder
50 Gr
Flour
120 Gr
Egg white
125 Gr
Melted butter
15 Gr
Honey
Financier lavander and apricot |

Preparation time: 45 min

Preheat your Four at 375 °F

  • Lavander sirop

    Finely chop the apricots into julienne strips.Bring the water and sugar (syrup) to the boil in a saucepan. Remove the pan from the heat, add the lavender and apricot julienne (save a few for finishing), cover with cling film for 5 to 10 minutes, then remove the cling film and leave to cool completely, drain the apricots and save the syrup, which we'll use to soak the financiers when they come out of the oven.

     

  • Financier

    Combine all the ingredients in a bowl, in the order given in the recipe, and whisk to combine. Once the mixture is homogeneous, add the apricot brunoise macerated with lavender and pour into the prepared molds. Place the baking sheet with the molds in the oven, making sure they are nicely colored on the outside before taking them out (caramelization). Generously drizzle the lavender syrup over the financiers, which are still warm when removed from the oven, then remove from the molds before drizzling them with the lavender syrup.

The fruit garnish can vary (dried fruit is ideal, otherwise raspberries, bananas, blueberries, etc.).

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