Cognac and Gastronomy: Hazelnut and Pear Financiers & VSOP Borderies by Les Yeux Grognons
By Céline Duhamel, Pastry Chef & Instagram account owner @lesyeuxgrognons
Let's discover a recipe to pair with the VSOP Borderies. A perfect combination for this winter period.
Ingredients for fifteen financiers:
100g powdered sugar
40g hazelnut powder
20g almond powder
3 egg whites
100g hazelnut butter
3 pears “Conférence”
praline, roasted and crushed hazelnuts
4cm diameter circles
How to proceed:
1- Preheat your oven to 180 degrees.
2- Melt the butter. When the butter stops crackling and foaming, it will take on a hazelnut color and smell, stop cooking and filter the butter through a sieve to remove the deposits. Let it cool down before using it.
3- Sift all the powders and flour, mix. Add the egg whites and mix again. Finally, pour the cooled hazelnut butter over the preparation and mix again. Set aside in a cool place.
4- Peel the pears and make balls
5- Butter your circles and fill them with 2/3 of the mixture and place a pear ball in each one.
6- Put in the oven for about 12 minutes (depending on your oven). Let it cool down, put some praline and sprinkle with hazelnuts.
Order a CAMUS COGNAC VSOP BORDERIES on the e-shop.