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- Hazelnut Financiers-



For 6 cakes (Ø 7 cm)




  • Financier dough
  • Black chocolate Chantilly




Financier dough

  • 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


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.



Black chocolate Chantilly

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


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.




  • 6 half hazelnuts
  • 6 chocolate décors




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.

Member author
Christophe ROUSSEL

Three stars in the « Club des Croqueurs de Chocolat » in 2003, « Taste and Health » prize in the « sweet » category in 2005. A pioneer in new flavours, he has worked all over the world and established a treasure trove of taste at La Baule : novel macaroons, colourful cakes, and astonishing com [...]

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