Recipe created by: Derek Poirier Valrhona Pastry Chef North America
From our Valrhona Chocolate Demo
Chocolate Financier
Ingredients
- 330 g Whipping cream
- 120 g Icing Sugar
- 90 g All purpose flour
- 90 g Almond Powder
- 10 g Baking Powder
- 130 g Butter
- Use either 295 g Taïnori 64% Chocolate OR 290 g Alpaco 66% Chocolate
- 245 g Egg-Whites
Method
Create a ganache with the cream and chocolate. Mix together the dry ingredients and sift. Mix the egg-whites into the dry ingredients, and then add the brown butter, and finally the ganache. Let rest in the fridge for 1 – 2 hours before baking. Bake in form at 170°C (340f) for approx. 12 to 15 minutes.
Alpaco Creamy Recipe
Ingredients for Crème Anglaise:
- 250g Whole milk
- 250g Whipping cream 35%
- 100g Egg yolks
- 50g Caster sugar
Ingredients for Crémeux:
- 500g Crème anglaise (from above)
- 220g Alpaco 66% Valrhona Chocolate Or 230g Tainori 64% Chocolate
Method
Heat the cream and milk; add the egg yolks mixed with the sugar. Cook to 82°/84°C,(180/184F). Strain the custard with a fine coned sieve. Keep 500g and with a rubber spatula, start an emulsion by pouring gradually the hot liquid into the melted couverture in order to get a smooth, elastic and shiny texture. To perfect and finalize the emulsion, mix with a hand blender without incorporating air. Pour into a tray and cling wrap to the surface. Let crystallize in the fridge for at least 6 hours.
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