Vanilla financier …… .a simple but delicious dessert.
A vanilla financier dough very easy to prepare and a very rich in vanilla whipped ganache … .. the dessert is ready.
Do not miss this gorgeous and stunning dessert …… the vanilla financier.
Vanilla financier
Ingredients
Vanilla Financier
- 5 medium (140 g) egg whites, room temperature
- 3/4 cup + 1/3 cup (140 g) icing sugar
- 1 cup less 2 tbsp (90 g) almond meal
- 6 tbsp (50 g) cake flour
- 7 tbsp (100 g) unsalted butter
- 1 tsp vanilla extract
- Seeds from 1 vanilla pod
- 2 pinches of salt
Vanilla whipped ganache
- 5 tbsp + 2 tsp (85 g) heavy cream (I)
- 5 tbsp + 2 tsp (85 g) cold heavy cream (II)
- Scant 2 oz (65 g) white chocolate 35%, Ivoire Valrhona
- 1 g gelatin, 200 bloom (powder or sheets)
- Seeds from 1 vanilla pod
Extra
- Tempered Milk chocolate stripes
- Gold leaf
Instructions
Vanilla whipped ganache
Soak gelatin in cold water.
Melt white chocolate with vanilla seeds.
Heat heavy cream I until 175F - 80°C, add wringed gelatin sheet and stir to melt.
Pour hot cream on the chocolate in 3 batches and mix with a rubber spatula.
Pour the obtained ganache in a jar, add cold heavy cream II and mix with a hand blender until soft and smooth.
Cover with cling film and refrigerate for about 12 hours.
Vanilla Financier
Heat fan oven at 340F - 170°C.
Butter and flour 2 cakes moulds 7x2x1.8 inches (18 cm long, 4,5 cm high and 5 cm di wide) and set aside.
In a small saucepan, place butter and cook on a medium/high heat until the butter is golden brown in color.
Let the butter cool and strain.
In a mixing bowl, combine and sift powders.
Pour the sifted powders, vanilla seeds and vanilla extract in the bowl of a stand mixer fitted with paddle attachment and gradually add the egg whites.
Combine the ingredients on a low speed (1 or 2 K.A.)
Add melted butter and combine.
Pour the mixture in a pastry bag and pipe 220 g (about 8 oz) of the mixture in each mould.
Bake for 30/32 minutes.
Let cool and unmould the cakes.
To assemble and to serve
Whip the ganache until medium soft peaks form, pour in a pastry bag and pipe a zig zag on the surface of the cakes.
Garnish with tempered milk chocolate and gold leaf.
Enjoy.
Thank you for the recipe, Arianna and Paolo. Unfortunately, I cannot add a picture, but believe me it was easy and delicious!