This is a new addition to our book shelf since the challenge has begun. To say that it's made it to the bookshelf is a bit of a lie, it's still open on the table at the ready for us to flick through and drool over the marvelous creations. You may remember that an all out ban on cook book purchases was placed on our household, but how could we resist when we heard Pierre Hermé was bringing out a new book? One pre-order and Pierre Hermé Pastries was at our doorstep a couple of weeks later - it's all too easy this day in age to be a cook book addict!
Needless to say, we want to cook A LOT from this book. He takes classic recipes from around the globe, explains the history behind it then goes ahead and creates a new and glorious recipe inspired by the the first. We found it hard to pick just one, but Brittney decided our first recipe would be the Apricot and Hand of Buddha Financier which was baked for a workmate (Alainnah) on her birthday.
There were a couple of deviations from the recipe
1. We couldn't locate any Hand of Buddha for its zest (this has now moved up the ranks on the list of trees we would like to buy for our garden).
2. The search for apricots was fruitless (excuse the pun) so we substituted apricots for plums.
A baked financier made with burnt butter, plums, chopped almond and sugar syrup. The almonds caramelized the top and this was decorated with a caramel mascarpone cream and some toffee pieces - delish!
Verdict: Yum, the mascarpone caramel was amazing, well it was all good. It did have a bit of a slide around in the top box of the Vespa, so it didn't arrive to work like this, but it's all meant to be about the flavours, right?
Would we make this again?: Yes, before the mascarpone was added to the caramel it was mouth watering, add a couple of teaspoons of salt and we think we have found the perfect salted caramel, jar it up and maybe it may give Burch and Purchese Salted Caramel a run for it money. This is on the Easter's holiday to do list.