- Ingredients - financier:
- 125g Ground almonds
- 125g Butter, browned (beurre noisette)
- 125g Icing sugar
- 75g Eggs
- 15g Plain flour
- 10g Cocoa
- 25g Cornflour
- 25g Cream, whipping
- 40g Callebaut Dark Chocolate
- 1 Orange, zest of
- 30g Honey
- Ingredients - topping;
- 45g Water
- 45g Honey
- 45g Glucose (optional)
- 250g Callebaut 823 Milk Chocolate
- 250g Cream, lightly whipped
Chocolate orange & honey financier
Ingredients
Method
Method - financier:
1. Pre-heat the oven to 170°c.
2. Mix the beurre noisette into the almonds and sugar. Add the eggs, flour, cocoa and cornflour. Add the cream and melted chocolate, zest and honey.
3. Pipe into greased and floured non-stick muffin tins and bake for approximately 10 minutes.
Method - chocolate truffle topping:
1. Bring the water, honey and glucose to the boil in a large saucepan.
2. Add in the chocolate and stir through to form a ganache, gently return to the heat if required to melt the chocolate. Allow to cool slightly then fold in the cream.
3. To serve, pipe a rosette of chocolate truffle on top of the financier and decorate with a chocolate garnish. For ideas and tips for chocolate garnishes please visit the Elior Extranet.
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