Apricot financier, caramelized chocolate ganache

During our trip to Canada, I had taken lots of notes on recipes to test very quickly on our return. I had imagined preparing brunches around the flavors discovered and appreciated as we stopped. I then wanted to write a few articles around these recipes and this beautiful country.
And then, the return was more difficult than expected, and in the end I didn’t have the courage to prepare anything. The holidays ended like this, and for the moment, I barely took the time to unpack all the good things that I slipped into the suitcases.

I also promised my son a maple syrup birthday cake. As this cake had to travel a lot, I kept it very simple and favored the practical side. This is a financier with pecan nuts and maple syrup, in which I slipped some pretty apricots. Everything is covered with a caramelized chocolate whipped ganache.
Well, it wasn’t as pretty as I would have liked, but it was very good. And, that’s the main thing, after all…

Apricot financier, caramelized chocolate ganache

100g pecan nuts
125g butter
5 egg whites
100g of flour
1 tsp baking powder
100g icing sugar
60 g maple syrup + 1 tbsp
1 pinch of fleur de sel
8 apricots

Preheat the oven to 180°C.

Reduce 70 g of pecans to a powder.
Melt the butter over low heat, until lightly browned.

Mix flour, baking powder, sugar, ground pecan nuts and salt.
Add the lightly whipped egg whites, then the lukewarm butter and finally the maple syrup.

Pour the batter into a 20cm mold.

Spread the apricots on top, cut side up.
Drizzle with a little maple syrup and sprinkle with the remaining pecans.

Bake for about 30 minutes.
Let cool.

Ganache whipped with caramelized chocolate:

80g caramelized chocolate (Dune)
200 g liquid full cream

Melt the chocolate with 50 g of cream in the microwave. To mix together.
Add the rest of the cream. To mix together.

Refrigerate for at least 4 hours.

Whisk the ganache until fluffy.
Put in a pocket fitted with a smooth nozzle and pipe over the cooled financier.

To finish: as I told you, my cake has come a long way. So I whipped up my ganache and kept it in my pocket, itself in a small cooler. As you can see, the piping is much less pretty than if I had used it straight away.

The best known caramelized chocolate is Dulcey. Here, I used the Dune, from the Cémoi brand, which I found by chance while shopping in a specialized store. We really appreciated its marked taste of milk jam.
And as I bought no less than 2 kg, there will certainly be other recipes to come…

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