Financier with berry fruitsPastry recipe
- Icing sugar - 75 g
- Flour - 300 g
- Butter - 60 g
- Rum - 10 g
- Apricot jam - 10g
- Almond powder - 250g
- Egg white - 75g
Mix together the powdered almonds and hazelnuts, sugar and flour. Add the fresh egg whites and mix. Add the cold butter (noisette butter) rum, and jam Leave to rest in a cool place. Place in your Demarle® mould. Bake at 210°C for 10 minutes.
Redcurrant raspberry jam
- Frozen fruit purée, sugar added : Redcurrant - 400 g
- Frozen fruits IQF : Williamette raspberry - 100 g
- Caster sugar - 250 g
- pectin NH - 5g
- Lemon semi-candied sticks - 40g
Heat the purees with the sugar* (and the pectin/gelatine), in a pan. Bring to the boil (add the glucose if necessary).
Cook at 103-104°C until a jam texture is obtained (72°Brix on the refractometer) then add the semi-candied sticks and or IQF fruits.
Cool and adjust the texture, if necessary adding a little syrup or water.
* For the bitter orange jam, add first 50g of sugar with the pectin, and afterwards 500g with the glucose.
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