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™ centre 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 moulds. Bake at
190°C for approximately 12 minutes.

Chocolate-caramel cream with vanilla

Ingredients Preparation
180 g sugar
350 g cream
1 fresh vanilla bean, scraped
170 g milk chocolate Callebaut Select 823NV
60 g butter
Caramelize the dry sugar and pour over the boiling cream and vanilla. Pour this liquid over the chocolate and butter and emulsify to 35°C. Serve in individual glasses.

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.

We use cookies to help us improve your experience on our websites. Do you wish to accept cookies? Accept More info