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Posts tagged “buerre noisette

Sadaharu Aoki’s Financier au Mâcha Salè 青木定治のフィナンシェオ抹茶

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Sadaharu Aoki, a name that is prominently featured in my blog. Yes, I’m a big fan of his work, and more so, his determination and perseverance to excel and be the best. Not an easy feat, especially for a Japanese who didn’t speak a word of French when he first landed in Paris at the age of 21 more than 20 years back But he was determined to make it big and went through a lot to bring himself to the level of international recognition and fame which he enjoys today. When his contemporaries like Hidemi Sugino and Hideki Kawamura chose to remain in Japan after winning international pastry competitions like Coupe du Monde, Aoki made his base in Paris instead. Seemingly what a Don Quixote would do, most would think, to make a name for himself in the epicentre of pastry making, where so many others have failed. The odds of succeeding were slim but that challenge suited him best. An urban fairytale for any pastry lover…

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Pierre Hermé’s Financier Carré Blanc

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Financiers are dainty little french confectioneries, tea cakes generally enjoyed over a cuppa. What makes ’em really special is the use of buerre noisette, literally meaning hazelnut butter, owing to the “butter cooking process” causing it to develop a tan hue, giving the tea cake its characteristic colour and nutty aroma. And if this is not enough, the “nuttiness” is accdentuated with the use of ground almond which really provide the petit four secs a lot of flavour. And as if to push the palate experience to the limits, Pierre Hermé incorporates maple sugar, trimoline and ground toasted hazelnut in his recipes making them a real special treat!
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