COCONUT FINANCIER

INGREDIENTS for the 1st step:

Coconut flour 123g
Icing sugar 175g
Baking powder 12g
Cake flour 40g
Egg white 140g
MAXIME GIOIA SPECIAL 120g
GOURMAND DARK 72% 200g
DELICE GRAN NOCCIOLA Qb

METHOD:
• Put the coconut flour and the icing sugar in a blender for obtain an homogeneous flour
• Add it to the kitchen mixer with baking powder, cake flour and egg white mixing with the paddle
• Mix at high speed for few minutes, meanwhile melt the MAXIME GIOIA SPECIAL and bring it almost
to boil
• Pour the hot MAXIME GIOIA SPECIAL slowly in the mixer while still mixing in high speed
• Roughly chop the GOURMAND DARK 72% in pieces and add it to the mixture and stir a little bit
• Pour the mixture in the silicone molds and bake at 170 degrees for around 15-18 minutes
• Let it cool down and fill the finiancier with GRAN NOCCIOLA
• If the product needs to be packed, it’s possible to melt and add some SHINE DARK DISCS to the GRAN
NOCCIOLA for make it not sticky to the packaging in this proportion:
50g of GRAN NOCCIOLA and 30g of SHINE DARK DISCS