Intermediate
50 min
until fully baked
50 tasting size cakes
Dark chocolate Oriado 60% financiers with dark chocolate ganache and glaze recipe
An original recipe by L'Ecole Valrhona Chef Sarah Tibbetts
Utensils:
- Sifter
- Molds
- Immersion blender
Made with the products below :
1. Dark chocolate financier batter
Ingredients:
- 8.32 oz / 236 g light brown sugar
- 9.24 oz / 262 g sugar
- 9.24 oz / 262 g almond flour
- 4.93 oz / 140 g bread flour
- 1.7 oz / 48 g Cocoa powder
- 0.17 oz / 5 g baking powder
- 0.07 oz / 2 g fine sea salt
- 20.2 oz / 573 g egg whites
- 0.84 oz / 24 g invert sugar
- 11.78 oz / 334 g brown butter
- 4.021 oz / 114 g Oriado 60% Dark chocolate
Prep time: 20 min
Cook time: until fully baked
Rest time: cool to room temperature
Steps:
- Sift all the dry ingredients together.
- Whisk in the egg whites and invert sugar.
- Add the cooled brown butter.
- Add the melted Oriado 60% dark chocolate.
- Portion into desired molds.
- Bake at 340°F/171°C until fully baked.
- Cool before unmolding.
2. Dark chocolate ganache
Ingredients:
- 10.15 oz / 288 g cream
- 2.46 oz / 70 g unsalted butter
- 1.69 oz / 48 g invert sugar
- 11.42 oz / 324 g Oriado 60% dark chocolate
Prep time: 20 min
Rest time: until crystallizes
Steps:
- Bring the cream to a boil with the invert sugar.
- Melt the Oriado 60% dark chocolate and slowly pour the hot liquid over in several additions, mixing well after each. Blend with an immersion blender.
- Cool the ganache to 95-100°F or 35-38°C, then immersion blend in the butter. Allow to crystallize before using.
3. Dark chocolate glaze
Ingredients:
- 37.99 oz / 1077 g Oriado 60% dark chocolate
- 11.6 oz / 329 g grapeseed oil
- 3.17 oz / 90 g Cocoa nibs
Prep time: 10 min
Steps:
- Melt the Oriado 60% dark chocolate couverture. Add the oil and then nibs, mix well.
- Use at 86°F/30°C.
4. Dark chocolate financier assembly
Prep time: 30 min
Steps:
- Once the financier is baked, allow to cool then unmold.
- Place in the freezer (for small tasting cakes, place a toothpick in middle of the cake before freezing).
- Remove the frozen cakes from the freezer and either dip the small cakes in the glaze or pour over larger cakes set on a glazing rack.
- After glazing, place in the refrigerator to temp up.
- Remove the toothpicks and pipe the ganache on top of the cakes.
- Garnish with dark crunchy pearls and/or décor.
