Traditional Cocoa Financier

MONSIEUR FINANCIER
Inspired by the traditional recipe, Sergi Vela brings his personal touch to this great little classic of French patisserie, combining the freshness of citrus with the slightly bitter nuances of Selection 22 cocoa.

Recipe

Created by

Sergi Vela -

Traditional cocoa financier

ingredients	preparation
115g icing sugar 100g powdered almond 65g weak flour 15g DCP-20R03-CV 2g salt 215g egg whites 25g honey 115g noisette butter 1g Baking powder	Grind the icing sugar, almond, flour, cocoa, baking powder and salt in the food processor. Make a shortcrust pastry using the kneading attachment as follows. Mix the previously ground solids with the egg whites at 40º C and finally the noisette butter at around 50ºC. Leave to rest for 1 hour in the fridge, with the container covered with cling film in contact with the surface. Place into the unlined elongated black silicone mould until ¾ full and cool for 1 hour. Cook at 190ºC in an air oven for 15 minutes.

ingredients

preparation

115g

icing sugar
100g

powdered almond
65g

weak flour
15g

DCP-20R03-CV
2g

salt
215g

egg whites
25g

honey
115g

noisette butter
1g

Baking powder

Grind the icing sugar, almond, flour, cocoa, baking powder and salt in the food processor.
Make a shortcrust pastry using the kneading attachment as follows.
Mix the previously ground solids with the egg whites at 40º C and finally the noisette butter at around 50ºC.
Leave to rest for 1 hour in the fridge, with the container covered with cling film in contact with the surface.
Place into the unlined elongated black silicone mould until ¾ full and cool for 1 hour.
Cook at 190ºC in an air oven for 15 minutes.

Finish

Decorate with threads of gianduja, citrus fruit and mint leaves.