Ingredients
For
16
servings
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
350 g dark chocolate 63%
100 g grapeseed oil
90 g toasted crushed hazelnuts
350 g milk chocolate 40%
90 g grapeseed oil
Preparation
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.
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
Glaze a cold financier with glaçage gourmand and pieces of hazelnut
Add 5% matcha powder to the financier recipe and bake. Dip halfway in milk chocolate.
Bake in a mould and add pecans when done. Dip the base in dark chocolate.
Fill a financier with hazelnut caramel and glaçage gourmand milky and crumble
Bake in a mould with chocolate crumble. Once cooled, decorate with stripes of covering chocolate.
