Hazelnut financiers and lemon curd dome recipe
I offer you one of my creations, this little treat is a marriage of a financier "of a visitandine", whose basic ingredient I changed, almond powder, to hazelnut powder and lemon curd, a smooth and melting lemon cream.
Ingredients · Servings 6
- 80 g de sucre
- 80g of brown sugar
- 75g of hazelnut powder
- 120g egg whites
- 40g of flour
- 1 vanilla bean
- 110g of butter
- 3 whole eggs
- 75g of powdered sugar
- 1 zest and the juice of 3 lemons (finely grated zest)
- 60g of butter
Method · 1 h 5 min
- For the hazelnut financiers: Preheat the oven to 180°C (350°F). Whisk together the sugars, almond flour, and all-purpose flour. Beat the egg whites until frothy (not stiff peaks). Gently fold them into the sugar/almond/flour mixture. Split the vanilla bean lengthwise, scrape out the seeds, and add them to the batter. Melt the butter and whisk it into the batter. Pour the batter into individual molds (silicone or other) on a baking sheet. Bake at 180°C (350°F) for approximately 15 minutes. Unmold and let the financiers cool.
- For the lemon curd: Bring a saucepan of water to a simmer. Crack the eggs into a bowl suitable for a bain-marie, add the caster sugar and lemon juice. Whisk over the simmering water until the mixture is smooth and frothy. Let the curd thicken for 10 minutes, stirring constantly. Remove the saucepan from the heat and pass the mixture through a fine-mesh sieve to make it smooth. Add the diced butter and whisk until melted. Add the lemon zest. Pour into small molds and freeze for 1 hour (it should be firm).
- For the candied lemons: Zest the lemon, being careful to avoid the white pith. Melt the sugar in 100ml of water over low heat and simmer for 10 minutes. Add the zest and a tablespoon of lemon juice. Cook over low heat for 20 minutes. Drain the zest and let it dry.
- To assemble: Place a small dome of lemon curd and a candied lemon zest on the financiers.
