

Easy
1h15min
17min
Makes twelve ø5.5cm tarts
An Original Recipe by Valrhona
Utensils:
- Stand mixer
- Immersion blender
- Piping bag and nozzles
Made with the products below :
1. Financier sponge
Ingredients :
- 65g Butter
- 70g Egg whites
- 1g Fine salt
- 10g Acacia honey
- 70g Confectioner’s sugar
- 25g Pastry flour
- 40g Almond flour
Prep time: 10 min.
Cook time: 17min.
Steps:
- Melt the butter and leave to cool.
- Mix the egg whites, salt, honey, sifted confectioner’s sugar, flour and almond flour using the paddle attachment in a stand mixer.
- Gradually add the butter.
2. Caramelized apples
Ingredients :
- 2 Apples
- 100g Sugar
- 20g Butter
Prep time: 25 min.
Steps:
- Dice the apples and steep in water mixed with a small amount of lemon juice.
- Use the sugar to make a caramel, then deglaze with the butter.
- Add in the apple and cook for a few minutes.
- Extract the apple and put to one side so you are left with the caramel.
3. Ivoire 35% & apple whipped ganache
Ingredients :
- 75g Apple juice
- 3.5g Glucose
- 100g IVOIRE 35%
- 6.5g Manzana liqueur
- 185g Heavy cream 36%
Prep time: 25 min.
Rest time: 12h
- Bring the apple juice and glucose to a simmering boil.
- Gradually combine the boiling mixture with the melted IVOIRE, mixing in the center to obtain a smooth, shiny, elastic texture – This is a sign that you are starting to make an emulsion.
- Keep mixing as you gradually add in the juice and, finally, the liqueur.
- Mix using an immersion blender to form a perfect emulsion.
- Add the cold heavy cream and mix using an immersion blender.
- Store in the refrigerator and leave to set, preferably overnight.
- Whisk until the texture is consistent enough to use in a piping bag.
Assembly Of The Apple Tatin-style Financier Sponges
- Line the bottom of the rings with financier sponge and bake in a fan-assisted oven at 355°F(180°C) for 17 minutes.
- When the tarts have cooled completely, turn out using a knife.
- Use a small cutter to cut out the tarts’ centers and arrange some caramelized apple inside.
- Beat the IVOIRE and apple ganache and make a swirled topping for the tarts.
Which apples are best for this recipe?
Golden, Gala, or Pink Lady apples are great choices as they hold their texture when caramelized.
Can I prepare the financiers ahead of time?
Yes, they can be stored in an airtight container in the refrigerator for 2–3 days.
Can I replace the Manzana liqueur in the ganache?
Yes, you can leave it out or swap it with apple juice for a non-alcoholic version.
Do I need a stand mixer for the sponge batter?
A stand mixer makes it easier, but you can also mix by hand with a whisk.
How should I store leftovers?
Keep them refrigerated in a sealed container. Let them come to room temperature before serving for the best flavor.
Can these financiers be frozen?
Yes, freeze them without the ganache. Add the topping after defrosting to keep the texture perfect.