Financier-style citrus & Ivoire

Make the beurre noisette by placing the butter into a saucepan over medium heat and melting until it no longer crackles. All the water contained in the butter will have evaporated, and only the fat and casein will remain. The butter will then have taken
on a “brown” colour and a slightly caramelised scent.

Sift together the different dry ingredients: icing sugar, pistachio powder, and fleur de sel.
Add the tempered egg whites and the beurre noisette.
Pour in the orange blossom water and mix everything together.
Refrigerate for 12 hours before use.
Pour the mixture into a piping bag.
Pipe into the ring.
Bake at 355°F (180°C) for approx. 15 minutes.

Roughly chop the IVOIRE 35% chocolate.
Boil the cream and honey mixture in a saucepan.
Slowly pour the boiling mixture in 3 batches over the IVOIRE 35% chocolate, mixing in the centre to create an elastic, shiny core, the sign that an emulsion is beginning to form.
Maintain this texture throughout the mixing process.
Then, add the orange blossom water. Mix at the end one final time, then set aside. Mix the ganache base with the cold cream. Allow to set in the refrigerator for a minimum of 3 hours, before whipping the mixture to obtain a texture consistent enough for the ganache to be used in a piping bag. Beat the ganache with a hand mixer. Using a piping bag, pipe balls of whipped ganache onto a guitar sheet or a sheet of baking paper in a circle formation (diameter of 20cm), then cover with a second sheet to slightly flatten the balls.
Freeze the ganache spheres for at least 4 hours.

Peel the citrus fruits. Then, using a sharp knife, cut off the two ends of the citrus fruit. Remove the skin. Using the knife, cut out each citrus quarter so as to extract the pulp and detach it from the skin.
Roughly chop, then slowly stew with the sugar in a saucepan over medium heat for at least 30 minutes, stirring regularly, like when making a compote or jam.
Store in the refrigerator.