Madagascar Vanilla & Raspberry Financier
Author: Julien Perrinet
- 150g Icing Sugar
- 72g Almond Powder
- 78g Cake Flour
- 1.5g Salt
- 174g Egg Whites
- 16.8g Inverted Sugar
- 96g Butter browned, 100°F
- 10g Black Sesame Seeds, toasted
- 4.5g PROVA Gourmet Pure Madagascar Bourbon Vanilla Extract
- 19.5g Sugar
- 6.6g Water
- 150g Raspberries, frozen
- 19.5g Raspberry Purée, no sugar added
- 15g Gelatin Mass
- 2.5g PROVA Gourmet Madagascar Bourbon Ground Vanilla Beans
- 350g Heavy Cream
- 6g PROVA Gourmet Pure Madagascar Bourbon Vanilla Extract
- 126g White Chocolate 33%
- 35g Gelatin Mass
- 1. In the bowl of a stand mixer with the paddle attachment, combine icing sugar, almond powder, cake flour, and salt. Add egg whites and mix on low.
- 2. Add inverted sugar, browned butter, and vanilla and mix well. Add toasted sesame seeds and mix until evenly distributed.
- 3. Set oven to 350°F. Pipe batter into dome shaped mold with a diameter of 4cm. Bake for 18-20 minutes. Cool completely.
- 1. In a saucepan, combine sugar and water and heat to 257°F. Add raspberries and raspberry purée and bring to a boil.
- 2. Remove from heat and transfer to the pitcher of a blender. Add gelatin mass and blend until smooth.
- 1. In a saucepot, combine cream and vanilla. Bring to a boil and pour over chocolate and add gelatin mass. Mix until fully blended. Cool completely.
- 2. Just prior to use, whip in a stand mixer to desired texture, do not over whip.
- 1. Trim off the top of the domed side of the financiers to allow them to sit flat like a bowl.
- 2. Place whipped namelaka in a piping bag with a #1 pastry tip. Top financier with roughly 25 g of namelaka in the style of a Mont Blanc.
- 3. Place raspberry compote in pastry bag and pipe roughly 10 g of compote in center of cream.