By François Galtier
Ingredients
HAZELNUT FINANCIER
for 14 financiers
- Egg White 90 g
- Roasted Hazelnut Powder 80 g
- Flour T55 50 g
- Sugar 150 g
- Baking Powder 2,5 g
- Salt 2,5 g
- Candia Professional Signature Gourmet Butter 130 g
GOLD CHOCOLATE SHELL
for 14 financiers
- Gold Caramel Chocolate 500 g
- Salt 2 g
- Gold Powder SQ
Composition
Hazelnut Financier
Gold Chocolate Shell
HAZELNUT FINANCIER
for 14 financiers
Cook and roast the butter in a pot at 170 °C for 20 minutes to create a pleasant hazelnut aroma, then scale again to the correct weight. Combine all of the powders, then add the egg white and roasted butter. Gently stir the mixture and fill the financier silicon molds 2/3 full (around 30 g for a 4,5×9,5 cm mold). Bake for 15 minutes at 200°C on a grill 60×40 cm in a ventilated oven. After baking, immediately turn the mold upside down on the baking paper and set it aside to cool completely.
GOLD CHOCOLATE SHELL
for 14 financiers
Melt the chocolate with the salt and save the gold for the finishing touch.
MONTAGE
Melt the chocolate with salt at 29°C and fill the financier silicon molds. Then turn upside down on a grill to preserve a thin layer in the mold, scrape the top of the mold to create a "clean" shell, and push inside the cold, cooked hazelnut financier. Allow it to crystalize in the refrigerator before unmolding. Heat a "GOLD 999" stamp and print it on the chocolates, then let it crystallize again and gently dust with gold powder.
