Crunchy Hazelnut and Lemon Financier

Crunchy Hazelnut and Lemon Financier

0 made it | 0 reviews

  • Sub Category Name
  • Recipe Source Name
    Real High Tea Australia Volume 2


Earl Grey mousse
  • 125g milk
  • 250g cream
  • 150g Guanaja chocolate
  • 2g gelatin
Lemon pinancion
  • 4g lemon zest
  • 240g eggs
  • 310g sugar
  • 2g salt
  • 135g cream
  • 240g flour
  • 4.5g baking soda
  • 75g liquid
Ashanti glaze
  • 75ml water
  • 150g sugar
  • 150g glucose
  • 100g condensed milk
  • 10g gelatin powder
  • 60g water
  • 150g Ashanti chocolate
Earl Grey cream
  • 125g cream
  • 124g milk
  • 50g egg yolk
  • 50g sugar
  • 115g Tainori chocolate
  • 10g Earl Grey

Methods and Directions

Earl Grey mousse
  • Soak the gelatin in a large quantity of water.
  • Weigh and chop the chocolate.
  • Bring the milk to boil and add the well-drained gelatin. Pour around 1/3 of hot liquid over the chocolate and whip to obtain a smooth, supple and glossy texture which shows that an emulsion is being formed.
  • Add the rest of the milk making sure you maintain this texture.
  • When the chocolate texture reaches 45–50°C, add the single cream, previously whipped until frothy.
  • Pour out immediately and freeze.
Lemon pinancion
  • Grate the lemon zests on the sugar and mix. Add the whole eggs, the salt and the cream.
  • Sieve the flour with the baking soda and add to the mixture.
  • Heat the liquid clarified butter to 40–45°C then incorporate into the mixture. Pour into moulds lined with oven paper, then using a scrapper dipped in liquid butter; slash the mixture lengthwise to help the cake rise better in the oven.
  • Bake at 150°C for about an hour and check if the cake is cooked by inserting a sharp knife into it.
  • When the blade comes out clean, the cake is cooked. Remove from the mould and allow the cake to cool on its side to preserve its shape.
Ashanti glaze
  • Mix all the ingredients together and bake at 105°C.
Earl Grey cream
  • Make custard sauce with cream, milk, yolk and sugar.
  • Keep it in chiller for 4 hours.

ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From 24/05/2024