Difficulty : easy
Price : moderate
Preparation time : 30 min
+ 1 hour
Cooking time : 25 min
Put 40 g of cream and the honey in a small saucepan.
Heat just to the boiling point.
Melt the white chocolate in a double boiler.
Add the hot cream to the melted white chocolate in 2 additions.
Then add the 80 g of cold cream, stir to combine well.
Cover the surface with plastic wrap and refrigerate for at least 2 hours.
Preheat the oven to 170°C.
Melt the butter in a saucepan and let cook a little until it starts to smell of hazelnut.
In a mixing bowl combine the dry ingredients (sugar, ground almonds, flour). Add the vanilla.
Whisk to combine then gradually add the egg whites.
When the batter is mixed well, drizzle in the brown butter. Whisk.
Pour the batter into the mould.
Bake for approximately 25 minutes (the financier should be golden in colour).
Let cool on a rack.
Whip the ganache with an electric beater until firm and rather compact in texture.
Spread the ganache over the cooled cake and smooth the surface with an offset spatula.
Cover the surface with quartered figs.
Store in the refrigerator until ready to serve.
After a career in industry, Emmanuelle decided to fully commit herself to her real passion — baking for her nearest and dearest.
She created her blog Casserole&Chocolat (www.casseroleetchocolat.fr) in 2017 and posts all her recipes there. These include sweet and savoury treats and breads, all using a traditional approach and local and seasonal produce. Emmanuelle has a gourmet openness to world cuisine and fills her baking with accents redolent of spices to take your taste buds on a journey.
Emmanuelle has collaborated with De Buyer for several years now, using their innovative utensils in her baking..