Ingredients for 12 servings

Brown butter cake

1 1/3cup (7oz/190g) ground almonds

3 cups (13oz/375g) icing sugar

8 large egg whites (12oz/300g)

1 cup (4.5oz/125g) flour

1 1/2 cup (12oz/310g) brown-butter

1 fresh vanilla bean, scraped


Chocolate-caramel cream with vanilla

1 1/3 cup (6.5oz/180g) sugar

1 1/2 cup (13oz/350g) cream

1 fresh vanilla pod, scraped

1 cup (6oz/170g) Genauva Milk chocolate 

1/4 cup (2oz/60g) butter 

Food pairing

Leffe Blonde is a rich beer with intense flavors of banana and yellow fruits. The cake complements the malty beer while the chocolate caramel expands the range of aromas and offers a nice complexity. Vanilla is in the final note, a perfect addition to the mix of spices in the beer.

Petite Brown-Butter Cake Massage cream By Alexandre Bourdeaux

brown-butter cake


Melt the brown-butter, add the vanilla and cool immediately. Stir all the dry ingredients in a mixer then add egg whites until it has the consistency of a smooth paste. Finally add the cooled, melted butter. Cool for 2 hours before pouring the mix into Financier molds. Bake at 375°F (190°C) for approximately 12 minutes.

Chocolate-caramel cream with vanilla

Caramelize the dry sugar and pour over the boiling cream and vanilla. Pour this liquid over the chocolate and butter and emulsify to 95°F (35°C). Serve in individual glasses.

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