Mango recipes Patrice Demers so good #20
Black sesame financier by Patrice Demers
In Patrice Pâtissier, Patrice Demers, one of the most popular pastry chefs in Canada, makes financiers, cookies, scones, among others, a few times a day. The establishment, located in Montréal, is the paradigm of freshness, immediacy, freshly made products and assembled in front of the consumer. In short, it upholds a service philosophy more like a restaurant than a classic pastry shop.
Patrice Demers invents personal desserts, which are delicious and balanced. Supporter of not disguising the flavors with sugar overdoses, in so good # 20 he presents a really moist black sesame financier glazed with dark chocolate, in which he uses small cubes of fruit pâte as a garnish.
Black sesame financier
- 200 g unsalted butter
- 185 g brown sugar
- 125 g flour
- 100 g toasted black sesame seeds
- 1/4 teaspoon salt
- 1 teaspoon active coal
- 185 g icing sugar
- 80 g almond powder
- 315 g egg whites
- 110 g canola oil
Cook the butter to obtain brown butter. Combine the brown sugar, flour and sesame seeds in the food processor and blend to crush the sesame seeds and until the mixture looks pretty grey. In a bowl, combine the sesame mixture with the salt, active coal, icing sugar and almond powder. Incorporate the liquid egg whites using a whisk. Add the oil and brown butter; mix well. Let the batter rest in the fridge for a few hours. Pour 300 g of batter in a 16 cm silicone savarin mold. Cook at 350ºF/176ºC for about 25 minutes. Unmold and turn them upside down and put them back in the oven for 3 minutes. Put them directly in the freezer.
Chocolate glaze
- 800 g Valrhona Andoa 70% chocolate
- 200 g canola oil
Melt the chocolate and incorporate the oil.
Mango and sudachi pâte de fruit
- 125 g mango purée
- 125 g sudachi juice
- 25 g sugar
- 7 g yellow pectin
- 325 g sugar
- 40 g glucose
- 2 g citric acid
Heat the mango purée and sudachi juice to 40ºC. Using a whisk, incorporate the mix of 25 g sugar with pectin. Bring to a boil; add remaining sugar and glucose. Cook to 106ºC. Take off the heat, add the citric acid and pour in an oiled quarter sheet pan. Let set at room temperature.
Montage
- q.s black sesame seeds
Cool the glaze to 30/35ºC. Take the financier out of the freezer and put them on a glazing rack.
Pour the glaze to completely cover the financier, sprinkle with black sesame seeds before the glaze set.
Cut pâte de fruit in small cubes and garnish the glazed financier.
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