Becoming a brand-new MOF Pâtissier has changed his life. Without appearing to be susceptible, Jean-Christophe Jeanson says he is not looked at in the same way as before, everyone expects perfection from him, and it is an added pressure which he has to deal with in his day-to-day life as Head Pastry Chef of La Maison Lenôtre.
On his side are the great French pastry classics, in which he has become a true expert. Millefeuilles, éclairs and babas are his best arguments, both as the person in charge of the sweet station in a school as noteworthy as this, and as in his formative work.
Today we complete his appearance in number 23 of So good with a third creation, a lemon and ginger financier that the chef himself describes. In the magazine you can find one of his favorite creations, the chocolate baba with rum, and a fun chocolate cigar trompe l’oeil.
“The financier is a rather classic and traditional recipe that can be enjoyed at any time of the day: in the morning for breakfast, when you still have room at the end of lunch, to taste it … It’s a pleasure to know that my customers will be able to savor it and take it everywhere with them since it is a travel cake that does not need to be kept cool (please NEVER put it in the fridge!) The little twist I brought was the bitterness and sweet acidity of lemon marmalade and candied ginger. It works well with the taste of almond and hazelnut: it breaks the sweet and fatty side by bringing it freshness.”
Lemon and ginger financier
- 100 g lemon without seeds in sheets
- 40 g yellow lemon juice
- 55 g sugar
- 2 g gelatin
- 12 g water
Blanch the lemon strips in salted water for 12 minutes. Drain. Boil the lemon juice and sugar. Add the lemon strips. Mix leaving it in small pieces. Add the gelatin and mix with a spatula. Reserve cold.
- 45 g almonds
- 110 g powdered sugar
- 15 g hazelnuts
- 35 g flour
- 80 g egg whites (3 u)
- 20 g fresh ginger juice
- 10 g fresh yellow lemon juice
- 100 g sweet butter
Mix the nuts with the sugar and pass through the robot. Pour into the bottom of a saucepan and add the sifted flour. Mix. Cook the butter at 155ºc (noisette) while stirring. Pour over the previous mixture and pass through a Chinese mixing with the spatula. Add the egg whites and the lemon and ginger juice. Mix and reserve in cold for one hour. Put in a sleeve and pipe 40 grams in financier molds. Pour 5 g of marmalade on top. Turn on the oven at 230ºC and bake for 12 to 14 minutes. Remove from the mold while hot and let cool on the rack. Finish with three cubes of candied ginger.