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Gourmet
Tonka-flavored financier sponges
Made with Cooking Range Caraïbe 66% dark chocolate
An original de l’École Gourmet Valrhona recipe
1 stepMakes approx. 20 financier sponges
Recipe Step by Step
Step01
TONKA-FLAVORED FINANCIER SPONGES
- 1 Tonka bean
- 275 g Heavy cream 36%
- 220 g CARAÏBE 66%
- 205 g Egg whites
- 100 g Confectioner’s sugar
- 75 g Pastry flour
- 75 g Almond flour
- 8 g Baking powder
- 110 g Butter
Grate the tonka bean into the cream and heat. Leave to infuse for 5 minutes, then strain.
Make a ganache by gradually combining the hot cream with the melted CARAÏBE 66%.
Mix the egg whites with the sifted dry ingredients. Add the lukewarm melted butter, followed by the ganache.
Smooth out. Leave to rest in the refrigerator for 1-2 hours before use.
Pipe out into silicone molds.
Bake in a fan-assisted oven at 340°F (170°C) for 15 minutes.
Make a ganache by gradually combining the hot cream with the melted CARAÏBE 66%.
Mix the egg whites with the sifted dry ingredients. Add the lukewarm melted butter, followed by the ganache.
Smooth out. Leave to rest in the refrigerator for 1-2 hours before use.
Pipe out into silicone molds.
Bake in a fan-assisted oven at 340°F (170°C) for 15 minutes.