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 -
  1. Traditional cocoa financier
  2. Finish

Products

Cocoa powder and cocoa products - Selección 22 - 1 kg bag

Traditional cocoa financier

ingredients preparation
  • 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.

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