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Group Financier dough
Ingredient
KG
Egg Yolk
0.080
Sugar
0.300
Glucose
0.040
Flour
0.260
Milk
0.090
Clarified butter
0.060
Tpt Almond
-
Total Weight: 0.830
Group Decoration
Ingredient
KG
-
Nuts
-
-
-
-
Total Weight: 0.000

Financier dough (for 5 cakes of Ø 15cm each)

Sift Tpt almond and flour together. Beat egg white into a casserole on a small flame to reach 35°c, and transfer it into a mixer bowl. Add into it the sifted Tpt almond, flour, sugar and trimoline and mix shortly. Make a beurre noisette with the butter (it has to be almost burn). Sift the butter on the financier dough and mix slowly and carefully. Pipe financier into flexipan and keep it in the freezer for about 30min.

Decoration

Pipe on top of each financier Frutojam Gourmet or La Poire 10/10 or La Pomme 10/10, and sprinkle with some nuts.

Cooking

Bake at 200°c for about 15 to 20min.

How to serve

Cool down the financiers and glaze them with Diamond Glaze Neutral.

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Display Conditions

Display Conditions

Chilled

Category

Category

Patisserie

Finished Product

Finished Product

Cake, Dessert, Individual portions