Mocha Financier with Orange Creamcicle Sauce - Recipe Finder
Mocha Financier with Orange Creamcicle Sauce
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Top Chef: Just Desserts, Season 1, Episode 3, Elimination Challenge
Ingredients
Mocha-Brown Butter Cake:
- 85 grams cake flour
- 85 grams hazelnut flour
- 170 grams sugar
- 4 grams Dutch-processed cocoa powder
- 1.5 grams kosher salt
- 85 grams butter
- 85 grams egg whites (ambient)
- 1½ tsp natural coffee extract
- ½ tsp natural vanilla extract
Vanilla Crème Fraiche:
- 500 grams crème fraiche
- 10 grams fresh lemon juice
- 1/2 pod Tahitian vanilla bean
- 25 grams superfine sugar
- 1.5 grams ultrasperse-3 modified cornstarch
- 1 grams kosher salt
Orange Creamsicle Sauce:
- 150 grams fresh orange juice
- 1 pod Tahitian vanilla bean
- 50 grams sugar
- 4 grams Telephone™ brand agar agar powder
- 1 grams xantham gum
- 0.5 grams ascorbic acid
- 150 grams fresh orange juice
- 25 grams fresh lemon juice
- 25 grams Grand Mariner™ orange liqueur
- 0.5 grams kosher salt
Assembly:
- Mocha-Brown Butter Cakes
- Orange Creamsicle Sauce
- Vanilla Crème Fraiche
- Chocolate vermicelli
- Chopped candied orange peel
Directions
Mocha-Brown Butter Cake:
1. Pre-heat a convection oven to 300º Fahrenheit.
2. Prepare a square-savarin silicone baking mold with baking spray and then sugar. Shake out and discard the excess sugar. Place the prepared silicone mold on a 1/2 sheet tray.
3. In a skillet, cook the butter over medium heat until it turns mahogany in color and smells toasted. Strain through a chinoise into a shallow 1/3 hotel pan. Cool on a baking rack until ambient.
4. In a stand mixer fitted with the paddle attachment, beat together the cake flour, hazelnut flour, sugar, cocoa powder and salt until combined.
5. Add the brown butter to the flour mixture in one increment, and beat for 30 seconds on medium speed until moist and sandy in appearance. Scrape down the sides of the bowl and beat again, briefly.
6. Combine the egg whites and extracts. Add to the batter in two increments, beating only briefly until combined. Scrape down the bowl and beat, again briefly.
7. Transfer the batter to a piping bag fitted with a large plain tip. Pipe the prepared silicone molds 1/2 full.
8. Bake for 18-22 minutes. Test the cakes by lightly pressing down in the center with a finger. When the batter springs back completely, the cakes are done.
9. Set the sheet tray of cakes on a cooling rack and cool until ambient. Un-mold the cakes gently, and reserve in an air-tight container at ambient temperature.
Vanilla Crème Fraiche:
1. Combine the crème fraiche, lemon juice and the contents of the vanilla bean in a plastic quart container. Process with an immersion blender for 30 seconds.
2. Combine the sugar, cornstarch and salt. Stir into the crème fraiche mixture. Process with an immersion blender for 1 minute.
3. Strain the Vanilla Crème Fraiche through a chinoise. Transfer to a plastic squeeze bottle and reserve refrigerated.
Orange Creamsicle Sauce:
1. In a saucepan, combine the first measure of orange juice with the contents of the vanilla pod. Cook to 180º Fahrenheit.
2. Combine the sugar, agar agar, xantham gum, and ascorbic acid.
3. Gradually whisk the sugar mixture into the orange mixture, and continue to whisk for 30 seconds.
4. Bring the mixture to a boil, and then simmer for 3 minutes.
5. Transfer the mixture to a shallow 1/3 hotel pan and refrigerate for 10 minutes, until gelled and firm.
6. Cut the gelled mixture into 1" cubes, and transfer to a blender. Process until smooth, pushing down with a ladle as necessary.
7. Gradually add remaining measure of orange juice, lemon juice, orange liqueur and salt to the blender while it is running.
8. Transfer the sauce to a medium 1/3 hotel pan. Compress in a gastro-vac machine under a liquid setting (99% vacuum). Stop the machine when bubbles reach the top of the pan. Repeat the process once more.
9. Strain the sauce though a chinoise. Transfer to a squeeze bottle and refrigerate.
Assembly:
1. Pipe approximately 1 tablespoon of Orange Creamsicle Sauce in the savarin depression of each Mocha-Brown Butter Cake.
2. Pipe one large and one small dot of Vanilla Crème Fraiche into the Orange Creamsicle Sauce.
3. Garnish with ½ tsp of chocolate vermicelli and ½ tsp of candied orange peel.
4. Reserve for up to 24 hours at room temperature, or refrigerate for up to 2 days.
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