pistachio financier, ivory whipped cream, roasted pistachio |

Preparation time: 30 min

Preheat your oven at 390 °F

• Financier batter

  In a saucepan, brown the butter until it becomes a hazelnut brown butter (“beurre noisette”). Let it cool.

  In a bowl, combine all the dry ingredients together.

  Add the egg whites and honey while mixing.

  Fold in the cooled brown butter.

  Fill the previously greased molds, then bake for 10 to 15 minutes at 380°F (baking time may vary depending on your oven; the product should reach an internal temperature of 94°C).

• Final preparation

  Grease the financier molds and fill them using a pastry bag, Bake in the oven for about 15 minutes and let cool before serving.

• White chocolate whipped cream

  Soak the gelatine in cold water and squeeze out the excess.

  Heat 50 ml of cream (add the gelatine), pour over the white chocolate, mix well, then add the second 50 ml of cold cream, mix again and set aside.

  Whip the scented cream like a chantilly.

• Vanilla syrup

  Pour the ingredients in a pot and bring to a boil

  Remove from heat when boiling, Let cool down aside and use cold.

• Pistachio cream

  Rehydrate the gelatine in cold water. In a pot, bring to a boil milk, cream, a bit of sugar

  In a bowl, beat the yolks with the rest fo the sugar.

  Pour half of the pot in the bowl, combine well. Pour abck everything in the pot and cook the cream until it coats a spoon while whisking non stop. When cooked, remove from heat. Add the gelatine leaves. Mix well. pour on the white chocolate and the pistachio paste and mix again.

  Cover with saran wrap and put aside in the fridge.

• Dressing

  Fil with pistachio cream and cover with ivory cream.

  Sprinkle some pistachio pieces on top