Financier "100% Chocolate" (~10 pieces, 7.

5/4cm size,
silicone form)
Main information
Difficulty Low
Markers
Allergens contains
Cooking time 00 min
Количество десертов 1
Масса десерта 996 g
Caloric value per 100 g 446 Kcal
Калорийность десерта 4446 Kcal
Себестоимость на 100 гр 0.47 eur
Себестоимость десерта 4.63 eur

Financier dough
Ingredients Cooking technique
Weight, g Name Price
1. Preheat the oven to 200°C.
50 Almond flour 0.66
2. Combine almond flour, powdered sugar, cocoa and
30 Straight white wheat flour 0.01
honey.
0 Baking powder 0.00
16 Flower honey 0.06 3. Add slightly semi-whipped whites.

130 Powdered sugar 0.19 4. Mix both masses in 2 stages, stirring with a whisk.
20 Сoco powder 0.17 5. Bring in flour with baking powder.
135 Egg white 0.65
6. Add the melted butter.
70 Butter 82% 0.35
7. Transfer the dough into a pastry bag, fill the bag by
451 g Total 2.08 eur
34.
Количество порций 1
Выход на 1 позицию 451.0 g 8. Bake for 10 minutes, then take the financiers out of
the form.
Остаток 0.0 g

Ganache (Variant 2)
Ingredients Cooking technique
Weight, g Name Price
1. In a saucepan, bring the cream to a boil. Pour the
150 Cream 35% 0.79
cream over chopped chocolate, blend using a blender.
150 Dark chocolate Callebaut 0.76
(Take a high narrow container which will be more
54,5%
convenient for blending using a hand blender).
300 g Total 1.55 eur

Author : PastryEvolution Date created: 06.05.2020 15:43

 Количество порций 1
Выход на 1 позицию 300.0 g
Остаток 0.0 g

Covering
Ingredients Cooking technique
Weight, g Name Price
1. Melt the chocolate, mix with vegetable oil.
55 Vegetable oil 0.04
190 Dark chocolate Callebaut 0.96
54,5%
245 g Total 1.00 eur
Количество порций 1
Выход на 1 позицию 245.0 g
Остаток 0.0 g

Author : PastryEvolution Date created: 06.05.2020 15:43

 List of ingredients Dessert assembly
Weight, g Name Price
50 g Almond flour 0.66
30 g Straight white wheat flour 0.01
0g Baking powder 0
16 g Flower honey 0.06
130 g Powdered sugar 0.19
20 g Сoco powder 0.17
135 g Egg white 0.65
70 g Butter 82% 0.35
150 g Cream 35% 0.79
340 g Dark chocolate Callebaut 1.72
54,5%
55 g Vegetable oil 0.04
996 g Total 4.63 eur

Author : PastryEvolution Date created: 06.05.2020 15:43