Recipe Souvenir of Summer

To prepare this dish

Ingredient list

Orange financiers

360 g icing sugar
60 g almond powder
120 g flour
300 g Elle & Vire all Purpose butter 82% fat
72 g honey
300 g egg whites
2 pinch grated orange zest
1 pinch salt

Candied orange

QS orange
QS Syrup at 16° (450 g water + 250 g sugar)

Orange vanilla cream

150 g eggs
40 g egg yolks
100 g sugar
15 g grated orange zest
100 g orange juice
50 g lemon juice
1 vanilla pods
4 g gelatine
200 g Elle & Vire all Purpose butter 82% fat

Decoration

Shelled pistachio nuts

Elle & Vire products used

Elle & Vire all Purpose butter 82% fat

The recipe,
step by step

1. 1

   Orange financiers

   Prepare some browned butter. Mix the icing sugar, salt, ground almonds, flour and orange zests. Add the honey, still warm browned butter, then the egg whites.

   Fill the savarin (ring-shaped) silicon moulds. Bake at 200°C (392°F) for about 8 min.

2. 2

   Candied orange

   Cut the oranges into 2-mm slices, arrange in an ovenproof dish, pour on the syrup. Cover with greaseproof paper. Bake at 120°C (248°F) until crystallised.

3. 3

   Orange vanilla cream

   Mix the eggs, yolks, sugar, orange zests*, juices and vanilla. Heat over a bain-marie, constantly stirring. Cook to 85°C (185°F).

   Add the gelatine. Allow to cool and when the temperature drops to 40°C (104°F), add the butter and mix. Pour into a semi-spherical silicon mould.

   *3 pieces

4. 4

   Decoration

   Place 3 half-slices of candied orange into the hollow of the sponge. Place a half-sphere of the orange cream in the centre, then a few half-pistachio nuts on the cream.

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