Financiers and chocolate cream dip

Created by

  • Alexandre Bourdeaux - Chef and owner of Pastry&Chocadvice Belgium
  • Charles Nouwen - Global Director Product Exploration & Development chez AB-Inbev Belgium
level 1

These classic financiers only get better when you dip them into a rich, caramelly chocolate cream. The components are easy to make and can be served at any time of day : for afternoon tea, as a café gourmand or as a full-blown dessert.

Recipe components

Callebaut® ingredients

Brown butter cake

IngredientsPreparation
  • 190g
    almond powder
  • 375g
    icing sugar
  • 300g
    egg white
  • 125g
    flour
  • 310g
    brown butter
  • 1
    grated vanilla bean

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.

Chocolate caramel cream with vanilla

IngredientsPreparation

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.