HAZELNUT FINANCIERS

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Informations and materials

  • For 6 cakes (Ø 7 cm)

RECIPE STEPS

1. Financier dough

INGREDIENTS
  • 1,4 g baking powder
  • 48 g flour
  • 125 g icing sugar
  • 48 g roasted hazelnut powder
  • 1 g salt
  • 128 g egg white
  • 12 inverted sugar (or agave syrup)
  • 8 zest of grated lemon
  • 70 g butter
STEPS

Sieve the baking powder with the flour and the icing sugar.

Mix all ingredients and add the cold melted butter last.

Pour the dough in a financier mould (70g/mould maximum) and bake at 170¨C for 8 to 10 minutes.

2. Black chocolate Chantilly

INGREDIENTS
  • 36 g cream 35 % fat
  • 8 g agave syrup
  • 30 g of 65% cocoa black chocolate
  • 65 g fresh cream 35% fat
STEPS

Heat the cream and the agave syrup at low heat in a pan.

Off the heat, pour the black chocolate in pieces and in three goes and mix to obtain a smooth and homogenous texture.

Add the 65g of fresh cream.

Bring to a temperature of 5°C in the refrigerator during 2 hours and raise like a Chantilly.

3. Décor

INGREDIENTS
STEPS

6 half hazelnuts

6 chocolate décors

4. Dressing

INGREDIENTS
STEPS

With a ribbed pastry bag, lay the chocolate Chantilly on the financier (2g approximately on each cake).

Lay half a hazelnut on top and a black chocolate décor.

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