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

40g flour

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.

7- Enjoy!

Order a CAMUS COGNAC VSOP BORDERIES on the e-shop.