Milk chocolate & hazelnut financiers
28 September 2021
A new version of these delicious Cyril Lignac financiers : milk chocolate & hazelnut praliné. For the financiers recipe, I used as usual Cyril Lignac's recipe which is perfect, and I filled them with a milk chocolate & hazelnut praline ganache, using Valrhona's Azelia chocolate, which is already hazelnut flavored.
150g butter
150g egg whites
170g powdered sugar
100g hazelnut powder
50g flour
1 pinch of salt
60g chocolate chips or sprinkles
Prepare the brown butter: melt the butter and let it sizzle over low heat until it turns a nice golden color. Let it cool.
40g full cream
50g hazelnut praliné
55g azélia chocolate
10g butter
15g honey
Heat the cream with the honey.
Mix the praliné and the melted chocolate.
Prep time : 25 minutes + 20 minutes cooking
For about 10 financiers :
Financiers :
150g butter
150g egg whites
170g powdered sugar
100g hazelnut powder
50g flour
1 pinch of salt
60g chocolate chips or sprinkles
Prepare the brown butter: melt the butter and let it sizzle over low heat until it turns a nice golden color. Let it cool.
Mix the egg whites with the powdered sugar and hazelnut powder.
Add the salt and flour, then the chocolate chips.
Finish by adding the cooled hazelnut butter (be careful, if it is too hot it will melt the chocolate).
Pour the batter into your molds (without filling them completely).
Bake in the preheated oven at 180°C for 20 minutes, then turn them out and let them cool.
Praliné chocolate ganache :
40g full cream
50g hazelnut praliné
55g azélia chocolate
10g butter
15g honey
Heat the cream with the honey.
Mix the praliné and the melted chocolate.
Pour the cream over the previous mixture, mixing well to obtain a smooth and shiny ganache. Add the butter and mix again. Let cool, then fill the financiers and enjoy!
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