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, making sure not to burn it. Let it Cool down. In a mixing bowl, mix all the dry ingredients, incorporate the egg whites and then add the brown butter.  Combine well.

• 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 and the pistachio paste.

  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 mix again.

  Cover with saran wrap and put aside in the fridge.

• Dressing

  Soak the caked when still hot in cold syrup.

  Fil with pistachio cream and cover with ivory cream.

  Sprinkle some pistachio pieces on top