Ingredients

Group 1
Ingredient
KG
Egg
0.400
Egg Yolk
0.080
Sugar
0.300
Glucose
0.040
Flour
0.260
Milk
0.090
Clarified butter
0.060
Total Weight: 1.230

Method

1. Group 1 - Financier dough

Method :

1. Sift Tpt almond and flour together.
2. Beat egg white into a casserole on a small flame to reach 35°C, and transfer it into a mixer bowl.
3. Add into (2) the sifted Tpt almond, flour, sugar and trimoline and mix shortly.
4. Make a beurre noisette with the butter. ACTUALLY THE BUTTER HAS TO BE ALMOST BURNT!
5. Sift the butter on the financier dough and mix slowly and carefully.
6. Pipe financier into flexipan and keep it in the freezer for about 30 minutes.
7. Pipe on top of each financier Frutojam Gourmet or La Pomme 90% and sprinkle with some nuts.
8. Bake at 200°C for about 15 to 20 minutes.
9. Cool down financiers and glaze them with our Diamond Glaze Neutral.

Ingredients

Group 1
Ingredient
KG
Egg
0.400
Egg Yolk
0.080
Sugar
0.300
Glucose
0.040
Flour
0.260
Milk
0.090
Clarified butter
0.060
Total Weight: 1.230

Method

1. Group 1 - Financier dough

Method :

1. Sift Tpt almond and flour together.
2. Beat egg white into a casserole on a small flame to reach 35°C, and transfer it into a mixer bowl.
3. Add into (2) the sifted Tpt almond, flour, sugar and trimoline and mix shortly.
4. Make a beurre noisette with the butter. ACTUALLY THE BUTTER HAS TO BE ALMOST BURNT!
5. Sift the butter on the financier dough and mix slowly and carefully.
6. Pipe financier into flexipan and keep it in the freezer for about 30 minutes.
7. Pipe on top of each financier Frutojam Gourmet or La Pomme 90% and sprinkle with some nuts.
8. Bake at 200°C for about 15 to 20 minutes.
9. Cool down financiers and glaze them with our Diamond Glaze Neutral.

Display Conditions

Display Conditions

Chilled

Category

Category

Patisserie

Finished Product

Finished Product

Cake, Dessert, Individual portions