For 6 cakes (Ø 7 cm)
- Financier dough
- Black chocolate Chantilly
- 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.
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 [...]Read more