COFFEE ORANGE

FINANCIER
 RECIPE BY

KIRSTEN TIBBALLS

Not only is this recipe super simple, the coffee and orange fusion gives it a zingy
boost that's hard to resist!

BEGINNER


ROASTED COFFEE

CHOCOLATE & COFFEE CHANTILLY CREAM

70 MINS
ORANGE FINANCIER

MAKES 22

ORANGE FINANCIER

INGREDIENTS METHOD

To make the Beurre Noisette, boil the butter in a saucepan

240g (8.47oz) unsalted butter
until it becomes a golden-brown colour. When it is ready,
288g (10.16oz) caster (superfine) sugar
you should also notice a nutty aroma. Transfer the mixture
150g (5.29oz) almond meal
to a bowl and cool to 50˚C. Combine the sugar, almond
60g (2.12oz) plain (all purpose) flour
meal, plain flour and orange zest in a bowl. Add the egg
15g (0.53oz) orange zest
white and orange juice and whisk together by hand. Finally
20g (0.71oz) orange juice
add the Beurre Noisette and continue to mix with a whisk
210g (7.41oz) egg white
until fully incorporated. Preheat the oven to 160˚C. Transfer
the mixture to a disposable piping bag and cut a small tip
EQUIPMENT
off the end. Pipe the mixture into the mould, filling it ¾ of
digital thermometer the way. Bake for 22-25 minutes. The baking times may vary
whisk depending on the size of the silicon mould you use.
disposable piping bag
Demarle small ingots silicon mould
400mm x 300mm (ref: 2158)

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2018 Savour Chocolate & Patisserie School. All rights reserved.
CHOCOLATE & COFFEE CHANTILLY CREAM
METHOD
INGREDIENTS
Crush the coffee beans by placing them in a disposable
50g (1.76oz) coffee beans
piping bag and rolling a rolling pin on top. Boil the cream
112g (3.95oz) fresh cream 35% fat (A)
(A) in a saucepan. Once the cream comes to a boil, remove
20g (0.71oz) liquid glucose
from the heat and add the crushed coffee beans. Cover
140g (4.94oz) Callebaut 823NV milk
with plastic wrap or a saucepan lid and allow to infuse for
couverture 33.6%
approximately 15 minutes. Strain the cream and reweigh it
300g (10.58oz) fresh cream 35% fat, cold (B)
back to its original weight of 112g (you may have to top up
the mixture with more cream). Bring the cream infusion to
EQUIPMENT a boil with the glucose. Pour it over the couverture, which
has been placed in a bowl, and whisk by hand to combine.
disposable piping bag Finally, add the cold cream (B) and combine with a whisk. It
rolling pin is very important that the cream is cold before it is added
scales to the chocolate. Cover the bowl with plastic wrap touching
plastic wrap the surface and set aside in the fridge for at least 6 hours or
whisk overnight.
stand mixer
Transfer the chilled cream to the bowl of a stand mixer
fitted with a whisk attachment and whip until it reaches a
piping consistency. It should have some movement but not
too stiff or it will split.

ASSEMBLY
METHOD
INGREDIENTS
Unmould the financier. Slice the base off with a serrated
QS roasted and chopped coffee, for
edged knife so the financier will sit flat when turned over.
sprinkling
Transfer the cream to a disposable piping bag fitted with a
10mm round nozzle. Pipe the cream on top of the
EQUIPMENT
financier in a circular motion. Sprinkle some of the roasted
and chopped coffee on top to finish.
serrated edge knife
disposable piping bag
10mm round piping tip

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2018 Savour Chocolate & Patisserie School. All rights reserved.