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.
Recipe for 12 servings, two per person

Brown butter cake

Ingredients: Brown butter cake

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

Preparation: Brown butter cake

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

Ingredients: Chocolate caramel cream with vanilla

Preparation: Chocolate caramel cream with vanilla

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.