Petite Brown-Butter Cake
with a side of chocolate-caramel cream with vanilla
(12 servings, 2 pp)
(Created by Alexandre Bourdeaux - Technical advisor - CHOCOLATE ACADEMY™ center Belgium & Charles Nouwen - Zythologist - AB InBev)
Brown butter cake
| Ingredients | Preparation |
|---|---|
|
190 g
ground almonds
375 g icing sugar 300 g egg whites 125 g flour 310 g brown-butter 1 fresh vanilla bean, scraped |
Melt the brown-butter, add the vanilla and cool immediately. Stir all the dry ingredients in a mixer then add egg whites until it has the consistency of a smooth paste. Finally add the cooled, melted butter. Cool for 2 hours before pouring the mix into Financier molds. Bake at 190°C for approximately 12 minutes. |
Schokoladenkaramellcreme mit Vanille
| Ingredients | Preparation |
|---|---|
|
180 g
Zucker
350 g Sahne 1 frische Vanilleschote, ausgekratzt 170 g Milchschokolade Callebaut Select 823NV 60 g Butter |
Die Sahne zum Kochen bringen und Vanille hinzufügen. Den Zucker karamellisieren und in das Sahne-Vanille-Geschmisch geben. Die flüssige Mischung zur Schokolade und Butter hinzufügen und auf 35°C erhitzen. In kleinen Gläsern servieren. |
Food pairing
Leffe Blonde is a rich beer with intense flavors of
banana and yellow fruits. The cake complements the malty beer while
the chocolate caramel expands the range of aromas and offers a nice
complexity. Vanilla is in the final note, a perfect addition to the
mix of spices in the beer.
