Almond Financier with White Chocolate Apple Mousse

Our ‘Chef in residence’ Lyssa Go has shared her recipe for this delicious Almond Financier with White Chocolate Apple Mousse. This recipe is as comforting as it is elegant. Combining the nutty richness of almonds with the smooth, creamy sweetness of white chocolate, creating a harmonious balance of flavors perfect for the season. Embracing the best of winter’s bounty, apples provide a fresh sweetness that pairs beautifully with the golden, buttery financier. Ideal for a quiet afternoon by the fire, this dessert brings warmth and indulgence to every bite.

WHAT YOU’LL NEED

Almond Financier

175g Almond flour

175g Powdered sugar

20g Glucose syrup

175g Egg whites

175g Browned Schulz Fresh Butter

40g Plain Flour

5g Baking powder

5g Salt

3g Vanilla extract

1 Lemon juice

2 Whole golden delicious apples (medium sized)

15g White sugar

5g Cinnamon powder

Method

  1. Using a medium size pot, add 220g butter on medium heat. Leave for 5-8 minutes(could be a few minutes longer) or until the butter becomes slightly brown, you can tell by the aroma it has a nutty smell. The milk solids will be in the bottom of the pan. 

  2. Using a kitchen aid mixing bowl and the paddle attachment add almond flour, powdered sugar, vanilla extract, glucose syrup and egg whites.

  3. Once the brown butter is warm, use a strainer to remove the milk solids, we only want the brown butter. Then slowly add it to the mixture on low speed.

  4. Add the plain flour, baking powder, and salt. Mix until smooth.

  5. In a medium sized bowl, fill halfway with water and the juice of 1 lemon this will prevent the apples from turning brown.

  6. Cut apples into small dice cubes and leave in lemon water until finished cutting the rest of the apples.

  7. Strain all the lemon water, add the white sugar and cinnamon powder. Mix the apple cubes and toss until all coated.

  8. Mix the apples with the finished cake mixture and pour into the sprayed cake pan.

  9. Bake for 30-35 minutes on 160c.

Apple Purée 

6 Pieces golden delicious apples (medium sized)

50g White sugar

10g Cinnamon 

100g Apple juice

Method:

  1. Using a small pot on medium heat, cut apples with skin into medium size. Add sugar, apple juice and cinnamon.

  2. Cook until soft for 15-20 minutes. While still hot, use a blender and blend until smooth. 

  3. Transfer the purée into another pot and cook on low heat for 1:30 mins stirring every 10-15mins. Especially the bottom and sides, we want to reduce this until ½.

White chocolate apple mousse

200g Cream #1

80g Homemade Apple Puree

24g glucose syrup

95g White chocolate 30-35%

227g Cream #2 (ensure this is cold fresh from the fridge)

Method:

  1. In a small pot add the first amount of cream, heat on medium heat until simmering. Once simmer, pour over white chocolate. Leave for 3-5 minutes until chocolate is melted, use a hand blender to mix. 

  2. Add the apple purée, glucose syrup and blend.

  3. Lastly, the 2nd amount of cream and blend.

  4. Leave in the fridge 4-6 hours or overnight.

  5. When ready to decorate, using a kitchen aid and whip attachment add the mixture into the bowl. Mix on speed 3 until soft peaks.

Tips:

If you can’t find glucose syrup, another alternative could be honey, corn syrup, and or rice syrup.

To make Brown Butter, heat butter in a saucepan. Once you can smell the nutty aroma, take the pot off the heat and place aside, the residual heat from the pot will continue to cook the butter. This way you don’t burn the butter.

This recipe can also be GLUTEN FREE just substitute the T55 flour with buckwheat flour or other flour of choice.