Crunchy Hazelnut and Lemon Financier

Methods and Directions

• 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.

• 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.

• Mix all the ingredients together and bake at 105°C.

• Make custard sauce with cream, milk, yolk and sugar.
• Keep it in chiller for 4 hours.