Simple Way to Prepare Ultimate Chocolate Financier (Financier Chocolat)★Recipe Video★

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The ingredients needed to make Chocolate Financier (Financier Chocolat)★Recipe Video★:

1. Prepare ■Chocolate Financier
2. Get financier mold (L:84mm × W:42mm × H:11mm,
3. Prepare L:3.3in × W:1.6in × H0.4in)
4. Take ・ 70g (2.5 oz) egg white, about 2 egg whites,room temperature
5. Make ready ・ 50g (1/4 cup) granulated sugar
6. Prepare ・ 30g (1 oz) milk chocolate
7. Get ・ 4 drops of vanilla oil
8. Take ・ 25g (0.9 oz, 4.5 Tbsp) almond flour
9. Prepare ・ 20g (0.7 oz, 2 Tbsp and 1 tsp) cake flour
10. Make ready ・ 12g (2 Tbsp) cocoa powder, sugar-free
11. Take ・ 1g (1/4 tsp) baking powder
12. Take ・ 65g (2.3 oz) unsalted butter, plus more for mold
13. Make ready ※You should weigh the egg white
14. Get ■Topping
15. Prepare ・6g (1/2 Tbsp) grape seed oil
16. Prepare ・50g (1.8 oz) milk chocolate
17. Get ※1cup=235cc(USA)

Et si vous régaliez tout le monde avec un financier au chocolat ? Plus original et rare que le traditionnel financier, il en garde tous les atouts, le goût du chocolat en plus ! Le moelleux, le fondant marié à un léger croustillant, un gâteau de rêve ! Empezamos calentando la nata y justo antes de que arranque el hervor, la volcamos lentamente.

Instructions to make Chocolate Financier (Financier Chocolat)★Recipe Video★:

1. ★Recipe video★ (my You Tube channel)→https://youtu.be/mOxmdVyvx4M
2. Grease the insides of each mold with butter. Let them sit in a fridge. Mix cake flour, cocoa powder and baking powder. Preheat an oven to 210℃ / 410 ºF.
3. Cut chocolate into small pieces and put it in a heat-resistant container. Mix egg white gently so as not to foam until it gets watery. Add granulated sugar. Mix it slowly until it becomes evenly.
4. Pour 600 ml boiling water and 400 ml water into a deep-sided container. Put the bowl (egg white mixture) in it. Warm the egg white mixture in the hot water for a min while mixing. Leave it as it is.
5. Microwave the chocolate to melt it. Heat it at 600W for 30-40 sec and mix lightly. Heat it again at 600W for 30-40 sec. Add it quickly to egg white mixture and mix well. You should mix chocolate and egg white in a warm state to prevent the mixture from becoming uneven.
6. Crush small lumps with spatula. Mix it with a whisk for 30 sec. Add drops of vanilla oil and mix well. Leave it as it is.
7. Prepare a wet towel. Put unsalted butter in a small pot. Melt it on low heat while moving the pot.
8. After melted, cook it on medium heat. Mix well so that the butter doesn't spit. When the crackling sound gets soft, - you can mix slowly. Heat it until it becomes golden brown.
9. Wait for 1 min and then skim off the foam. You shouldn't remove the black deposit because it's tasty. Let it cool as it is.
10. Put almond flour to the egg white and chocolate mixture while sifting. Mix well. Sift the dry ingredients (cake flour, cocoa powder and baking powder) twice. Sift it just before adding to the egg white and chocolate mixture to prevent the mixture from becoming uneven.
11. Add the dry ingredients and mix it lightly. Add the half of the browned butter. Mix well. Add the remaining butter and mix well.
12. Pour the cake batter into a piping bag. And Put it into each mold. Give a light shock to remove big bubbles. Bake it at 180℃ / 356 ºF for 15 min.
13. Take the cake out of the mold immediately. Let it cool.
14. 【Topping】Melt chocolate and oil with a microwave. Drop it with a spoon on the cake while drawing lines. Let it cool in a fridge for 5 min. It's all done!

Le moelleux, le fondant marié à un léger croustillant, un gâteau de rêve ! Empezamos calentando la nata y justo antes de que arranque el hervor, la volcamos lentamente. Cover with cake dome; keep chilled. Recipe by Dorie Greenspan. , Photos by Pornchai Mittongtare. Peach Financiers - Because French Bankers Hate Dirty Money.

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