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.

Level:: Medium

115 g

icing sugar
100 g

powdered almond
65 g

weak flour
15 g

Chocovic Cocoa powder and cocoa products - Cocoa powder Selección 22 - 1kg bag
2 g

salt
215 g

egg whites
25 g

honey
115 g

noisette butter
1 g

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.