pistachio financier, ivory whipped cream, roasted pistachio |

Preparation time: 30 min

Preheat your oven at 390 °F

• Financier batter

  In a saucepan, brown the butter, making sure not to burn it. Let it Cool down. In a mixing bowl, mix all the dry ingredients, incorporate the egg whites and then add the brown butter.  Combine well.

• Final preparation

  Grease the financier molds and fill them using a pastry bag, Bake in the oven for about 15 minutes and let cool before serving.

• White chocolate whipped cream

  In a sauce pot, heat 125g of cream with the vanilla bean (halved and seeded) then pour the hot cream onto the white chocolate.  Wait a couple of minutes and then mix until you reach a nice consistency.  Pour the rest of the cream in and combine again, then let the mix cool down in the fridge.  When ready to serve, remove the vanilla bean and whip the mixture to reach a whipped cream consistency.

• Vanilla syrup

  Pour the ingredients in a pot and bring to a boil

  Remove from heat when boiling, Let cool down aside and use cold.

• Pistachio cream

  Rehydrate the gelatine in cold water. In a pot, bring to a boil milk, cream, a bit of sugar and the pistachio paste.

  In a bowl, beat the yolks with the rest fo the sugar.

  Pour half of the pot in the bowl, combine well. Pour abck everything in the pot and cook the cream until it coats a spoon while whisking non stop. When cooked, remove from heat. Add the gelatine leaves. Mix well. pour on the white chocolate and mix again.

  Cover with saran wrap and put aside in the fridge.

• Dressing

  Soak the caked when still hot in cold syrup.

  Fil with pistachio cream and cover with ivory cream.

  Sprinkle some pistachio pieces on top