Chocolate Caramel Financier

Melt the butter in a pot and bring it to a boil, letting it cook until it turns into browned butter. Remove from heat and set it aside to cool down to 30°C.

Sift all dry ingredients together into a bowl and mix well. Add the egg whites and trimoline, stirring until it forms a smooth paste.

Slowly pour the cooled browned butter into the mixture, stirring until fully combined. Cover the batter and let it rest in the chiller for at least 1 hour or overnight.

Pipe or spread the batter into your moulds. Bake at 160°C for 13 minutes, unmould the pieces, and bake them a second time at 200°C for 3 minutes until golden brown

Combine whipping cream, sugar, glucose, trimoline, and cocoa powder in a saucepan or pot. Cook the mixture over medium heat until it reaches 105°C

Stir in the butter and continue cooking until the mixture reaches 117°C.

Remove from heat and let it cool. Check the texture, it should reach a soft-ball consistency.

Stir in the cocoa butter and sea salt until completely melted and smooth.

Pour the caramel onto parchment paper, let it cool down slightly, and roll it out evenly to a thickness of 0.8mm. It is now ready to use.

Combine praline paste, dark chocolate, milk chocolate and cocoa butter together, melting them gently until smooth.

Temper the chocolate mixture down to 24°C.

Separately, bring cream to a boil, then remove from heat and let it cool down to 15°C.

Mix the cooled cream and tempered chocolate mixture together until smooth and shiny. Your ganache is now ready for piping.