Chocolate financier with hazelnuts and milk chocolate ganache

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If you want to achieve a sophisticated cake but still very easy to achieve I got you what you need with this excellent chocolate financier with a milk chocolate ganache and hazelnuts . The hard part in this recipe may be the organization! The ganache should rest at least 8 hours before being whisked to ensure a good thickness , it is not a last minute dessert . It’s best to prepare financial and ganache the night before the D day like this it only remains to assemble the ganache on the cake. And presto , no stress and a great dessert is ready!

Chocolate financier with hazelnuts and milk chocolate ganache

For 6 servings

Preparation time: 30 min , Cooking time: 10 min, Refrigeration time: 10h

Chocolate financiers

Preparation time: 10 min, Cooking time: 10 à 15 min

[ingredients title=”Ingredients”]

• 125 g almond powder
• 30 g cacao powder KAOKA
• 150 g icing sugar (90g is enough)
• 40 g flour
• 125 g egg white
• 125 g melted butter

[/ingredients]

PREPARATION

• In a bowl, mix the almond powder, cacao powder, icing sugar and flour.

• Add the egg white in 2 times.
• Add the melted and cold butter.
• Heat the oven to 180°C.
• On a baking sheet with a parchment paper, place 6 buttered presentation rectangles.
• Pour the preparation in the rectangles and smooth with a spatula or a spoon.

• Bake for 10 to 15 minutes,the tip of a knife should come out clean .
• Allow to cool for 10 minutes and take out of the mould.
• Let cool completely.

Hazelnuts and milk chocolate ganache

Preparation time: 10 min, Refrigeration time: 8h

[ingredients title=”Ingredients”]

• 60 g milk chocolate  KAOKA
• 11 cl whipping cream
• some whole hazelnuts (Roasted in the oven for 10 min at 160 ° C, important element for texture )

[/ingredients]

PREPARATION

Assembly

•  Cut the top of the financiers to obtain a perfectly rectangular base .

•  Using a pastry bag with Saint Honoré pipe, put the ganache on the financier by forming waves.

• Leave to cool at least 2 hours before serving.
• Preheat oven to 160 ° C and place a handful of hazelnuts on a baking sheet lined with parchment paper.
• Place the plate in the oven for 10 minutes.
• Check that the skin is easily removed between 2 fingers if not even bake a few minutes.

• Place the nuts in a cloth and leave to cool .
• Once warm , close the cloth on hazelnuts and massage to break down the skin ( some will be reluctant !).

• Remove the skins of cloth , close the cloth on the nuts and crush lightly with a pastry roller.

• Sprinkle the hazelnuts on the ganache when ready to serve.

Enjoy!

You can keep refrigerate your financier in a box  Bento&Co .