INGREDIENTS :
Financier :
- 160 g hazelnut butter
- 160 g ggs white
- 140 g icing sugar
- 15 g brown sugar
- 105 g almond powder
- 40 g flour
- 20 g cocoa
- 25 g chocolat
Ganache :
- 130 sugar
- 100 g glucose
- 200 g liquid cream
- 15 g butter
- 30 g chocolate
MEHOD :
Financier :
- Cook the butter in pieces in a saucepan until it stops crackling and until you get a nice amber color.
- To book.
- Mix all the dry ingredients, then add the egg whites, mix well, add the cooled hazelnut butter, mix well, and finally add the chocolate chips.
- Pour into the greased molds
- Bake for 15 minutes at 170°.
Ganache :
- SkiIn a saucepan over low heat, make a caramel with the sugar and glucose (or any sugar).
- Meanwhile, heat the cream until it comes to a light boil.
- When the caramel turns amber (between 180° and 185°) gradually add the very hot cream (watch out for splashes). stir well 1 to 2 minutes.
- Off the heat, add the butter, mix, then the chocolate, mix well until fully incorporated.
- Pour into a container and wrap in film .
- Set aside in the refrigerator for a few hours.
.jpeg)
This Recipe presented to you by the talented chef @carine_cakes
Post a Comment