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Financier

Financier with nuts, beurre noisette, and chocolate.

Chocolate Dairy Nuts

Financier

Pascal Molines

Pascal Molines

MOF Patissier, France

Ingredients

For 16 servings

Financier

120 g ground almonds

330 g icing sugar

130 g flour

4 g baking powder

300 g egg white

30 g inverted sugar

180 g Debic Crème Butter

beurre noisette

Glaçage gourmand

350 g dark chocolate 63%

100 g grapeseed oil

90 g toasted crushed hazelnuts

Hazelnut caramel

140 g sugar

15 g Debic Crème Butter

160 g hazelnut paste

Glaçage gourmand milky

350 g milk chocolate 40%

90 g grapeseed oil

Cocoa crumble

100 g Debic Crème Butter

100 g flour

100 g ground almonds

100 g brown sugar

25 g cocoa powder

90 g dark chocolate 63%

Debic products used

Crème Butter 4x2.5KG

Preparation

Financier

Mix the ground almonds with the sifted icing sugar, flour and baking powder.

Add the egg whites. Then add beurre noisette with the inverted sugar.

Bake at 190°C for 8/10 minutes.

Finish financier

Glaçage gourmand: Keep all the ingredients at 38°C.

Hazelnut caramel: Dry caramelise sugar, add Crème Butter and hazelnut paste. Blend and set aside.

Glaçage gourmand milky: Keep all the ingredients at 38°C.

Cocoa crumble: Mix Crème Butter, flour, ground almonds, brown sugar and cocoa powder. Bake to form a crumble for 8 minutes at 170°C. Add 90 g of 63% chocolate when out of the oven, mix and set aside.

Assembly

Chocolate

Glaze a cold financier with glaçage gourmand and pieces of hazelnut

Matcha

Add 5% matcha powder to the financier recipe and bake. Dip halfway in milk chocolate.

Pecan nuts

Bake in a mould and add pecans when done. Dip the base in dark chocolate.

Hazelnuts

Fill a financier with hazelnut caramel and glaçage gourmand milky and crumble

Cocoa crumble

Bake in a mould with chocolate crumble. Once cooled, decorate with stripes of covering chocolate.

Chocolate Dairy Nuts

Debic for chefs

Debic for chefs