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Very easy
Strawberry financiers with pistachio butter by BeautyFood Cooking
Preparation time: 1h
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Very easy
Ingredients
• Namelaka cream:• 60 g vegan white chocolate
• 70 ml liquid plant-based cream
• 40 ml plant-based drink - almond for us
• 1 g agar-agar
• 15 g raw pistachio butter
• Financiers:
• 65 g margarine
• 60 g ground almonds
• 75 g icing sugar
• 20 g agave syrup
• 40 g wheat flour
• 60 g aquafaba mix - corresponds to about 1 tin of chickpeas of 265 g net drained
• 1 tsp xanthan gum - optional
Preparation
• For the cream:
• Melt the white chocolate in a bain-marie or in the microwave.
• Bring the plant-based drink to the boil with the agar-agar. Never stop stirring for 1 minute with a whisk.
• Pour the hot plant-based drink over the chocolate, mix with a spatula and add the cold cream with the pistachio butter.
• Blend with a stick blender, cover in contact and chill for several hours.
• The financiers:
• Preheat the oven to 180°C
• Make a brown (noisette) margarine by heating it in a saucepan for several minutes.
• Leave to cool a little before adding the agave syrup. Mix briskly.
• In a bowl pour the dry ingredients: flour, sugar, ground almonds.
• Whisk the chickpea water with the xanthan gum to get the same consistency as egg whites.
• Add to the dry ingredients and mix briskly with a whisk.
• Pour into a special financier silicone mould.
• Bake for about 30 minutes.
• Leave to cool before plating.
• Plating:
• Put the namelaka cream in a piping bag.
• Pipe 3 rounds of cream on each financier and place fresh strawberries on top.
• Notes: If you do not have a piping bag, use a freezer bag and cut the corner of the bag to use it as a piping bag.
• Recipe by @beautyfood cooking for Perl'Amande
• Melt the white chocolate in a bain-marie or in the microwave.
• Bring the plant-based drink to the boil with the agar-agar. Never stop stirring for 1 minute with a whisk.
• Pour the hot plant-based drink over the chocolate, mix with a spatula and add the cold cream with the pistachio butter.
• Blend with a stick blender, cover in contact and chill for several hours.
• The financiers:
• Preheat the oven to 180°C
• Make a brown (noisette) margarine by heating it in a saucepan for several minutes.
• Leave to cool a little before adding the agave syrup. Mix briskly.
• In a bowl pour the dry ingredients: flour, sugar, ground almonds.
• Whisk the chickpea water with the xanthan gum to get the same consistency as egg whites.
• Add to the dry ingredients and mix briskly with a whisk.
• Pour into a special financier silicone mould.
• Bake for about 30 minutes.
• Leave to cool before plating.
• Plating:
• Put the namelaka cream in a piping bag.
• Pipe 3 rounds of cream on each financier and place fresh strawberries on top.
• Notes: If you do not have a piping bag, use a freezer bag and cut the corner of the bag to use it as a piping bag.
• Recipe by @beautyfood cooking for Perl'Amande
Other recipes using this product…
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