Pascal Rio, French Saveurs & Creation
Make Tea-Infused California Raisins. Steep Earl Grey tea in hot water for 5 minutes to get
a strong infusion, then strain. Combine tea with California Raisins and honey, cover and let
infuse for 15 minutes.
Preheat oven to 170°C. Grease 8 financier moulds with butter.
Make Biscuit Moelleux. Combine eggs and sugar in a mixer bowl and beat on high speed for 5 minutes.
Sift cornstarch and flour over the egg foam and gently fold in with a spatula until
incorporated. Fold in the melted butter just until incorporated.
Divide biscuit batter between financier moulds. Place a few Tea-Infused California
Raisins on top of each financier. Bake for 10 to 12 minutes, until golden brown. Let cool,
then unmould.
Make Crème Mousseline. Combine egg yolks, cornstarch and 15 g of the sugar in a bowl.
Bring remaining 10 g sugar and the milk to boil in a pan, then whisk into the egg yolk
mixture. Pour back into the pan and cook until thick, as for a crème patissiére. Take the pan off the heat and mix in the butter.
Scrape crème into a bowl, cover and let it cool to 35°C. Beat cooled crème on medium
speed with a whisk beater until light and smooth. Transfer to a piping bag.
To assemble, pipe the Crème Mousseline decoratively on top of the financiers. Decorate
with the remaining Tea-Infused California Raisins.
Ingredients
Directions
Make Tea-Infused California Raisins. Steep Earl Grey tea in hot water for 5 minutes to get
a strong infusion, then strain. Combine tea with California Raisins and honey, cover and let
infuse for 15 minutes.
Preheat oven to 170°C. Grease 8 financier moulds with butter.
Make Biscuit Moelleux. Combine eggs and sugar in a mixer bowl and beat on high speed for 5 minutes.
Sift cornstarch and flour over the egg foam and gently fold in with a spatula until
incorporated. Fold in the melted butter just until incorporated.
Divide biscuit batter between financier moulds. Place a few Tea-Infused California
Raisins on top of each financier. Bake for 10 to 12 minutes, until golden brown. Let cool,
then unmould.
Make Crème Mousseline. Combine egg yolks, cornstarch and 15 g of the sugar in a bowl.
Bring remaining 10 g sugar and the milk to boil in a pan, then whisk into the egg yolk
mixture. Pour back into the pan and cook until thick, as for a crème patissiére. Take the pan off the heat and mix in the butter.
Scrape crème into a bowl, cover and let it cool to 35°C. Beat cooled crème on medium
speed with a whisk beater until light and smooth. Transfer to a piping bag.
To assemble, pipe the Crème Mousseline decoratively on top of the financiers. Decorate
with the remaining Tea-Infused California Raisins.