Financiers and chocolate cream dip

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.

Level:: Easy
Makes:: Recipe for 12 servings, two per person

190 g

almond powder
375 g

icing sugar
300 g

egg white
125 g

flour
310 g

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.

180 g

sugar
350 g

cream
1

grated vanilla bean
170 g

Callebaut Milk Chocolate - C823 - 10kg Callets
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.

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.