Chocolate Hazelnut Financiers | Cigar Financiers | 巧克力榛子费南雪 | 雪茄费南雪 | Dessert Alchemy

This French dessert is moist and spongy, it is a great afternoon snack that goes well with coffee or tea. Brown butter or caramelised butter playing a key role in transforming the flavour into something nutty and gives a noticeable aroma. This cigar financier definitely taste better than real cigar. To subscribe: https://www.youtube.com/c/DessertAlchemy ____________________________________ Chocolate & Hazelnut Financiers (Make 12 Financiers) Caramelised Butter: Unsalted butter 105g Chocolate Hazelnut Financiers: Hazelnut flour 25g Almond flour 25g All-purpose flour 40g Cocoa powder 10g Baking powder 1.5g Egg white 125g Granulated sugar 95g Inverted sugar syrup 6.5g Caramelised butter 75g Chocolate hazelnut paste (Nutella) – Room temperature 45g Extra butter (for greasing baking pan) Extra all-purpose flour (for coating baking pan) Chocolate Coating: Dark chocolate couverture callets (70.5%) 120g Chocolate Hazelnut Financier: 1. Combine hazelnut flour, almond flour, baking powder, cocoa powder and all-purpose flour, sift them into a big bowl and set aside. 2. Combine egg white, sugar and inverted sugar syrup in a bowl, place it over warm water, whisk to combine and melt the sugar, while the temperature reaches 25 degree Celsius, remove it from warm water. 3. Add egg white mixture to sifted flour in three additions, mix well before adding the next batch. Wrap the bowl with cling wrap and set aside while preparing the caramelised butter. 4. Cut butter into cubes, place them in a shallow saucepan. 5. Melt butter with low heat and cook slowly until it starts to foam, continue cooking until it turns golden brown in color and begins to give off a nutty scent. 6. Remove from heat and let it cool down to 70-80 degree Celsius, weigh 75g caramelised butter. 7. Add caramelised butter to egg white mixture in 3 – 4 additions, mix until well combined. 8. Add chocolate hazelnut paste, mix until well combined. 9. Transfer batter to piping bag. Refrigerate for 1 hour. 10. Preheat oven to 210 degree Celsius. 11. Brush financier pan with butter, dust it with flour, tab off excess flour. 12. Pipe financier batter into the pan, drop the pan on countertop to remove air bubbles. 13. Bake in the preheated oven at 210 degree Celsius for 5 minutes, reduce the oven to 170 degree Celsius and bake for another 10 -12 minutes. 14. Remove from oven, let it cool down slightly. Flip the pan over to remove the Financiers. 15. Let it cool down to room temperature. Chocolate Coating: 1. Melt dark couverture chocolate over hot water, make sure the temperature of the chocolate does not exceed 50 degree Celsius otherwise it will starts to separates (If you want to achieve a glossy chocolate coating, you can temper the chocolate). 2. Brush melted butter onto financier, let the chocolate coating set. 3. Wrap aluminium foils and cigar labels. ___________________________________ 巧克力榛子费南雪 （可做12份） 焦化黄油: 无盐黄油 105g 巧克力榛子费南雪: 榛子粉 25g 杏仁粉 25g 多用途粉 40g 可可粉 10g 泡打粉 1.5g 蛋清 125g 细砂糖 95g 转化糖浆 6.5g 焦化黄油 75g 巧克力榛子酱 (Nutella能多益) – 室温软化 45g 无盐黄油 (刷烤盘) 多用途粉 (烤盘防粘) 巧克力涂层: 纯脂黑巧克力币(70.5%) 120g 巧克力榛子费南雪: 1. 多用途粉，杏仁粉，榛子粉，可可粉和泡打粉混合过筛备用。 2. 蛋清，细砂糖和转化糖浆加入盆里，底下放一盆温水，搅拌至糖融化，当蛋清温度达到25摄氏度，取走温水。 3. 蛋清分三到四次加入粉类中，每次加入都要彻底搅拌均匀。裹上保鲜膜备用。 4. 黄油切块，放入浅锅中。 5. 用小火煮至黄油融化，继续熬煮至黄油呈金黄色，并散发坚果香气。 6. 熄火，让焦化黄油降温至70-80摄氏度，称75g焦化黄油加入面糊中。 7. 焦化黄油分3次加入面糊中，每次加入后搅拌至完全混合。 8. 加入巧克力榛子酱，搅拌均匀。 9. 面糊装入裱花袋，冷藏1小时。 10. 烤箱预热210摄氏度。 11. 费南雪烤盘刷上黄油，撒上面粉，拍掉多余面粉。 12. 把面糊挤到烤盘中，震出气泡。 13. 入烤箱210摄氏度烤5分钟，转170摄氏度再烤10-12分钟。 14. 出炉后稍微晾凉，趁温热脱模。 15. 晾至完全冷却。 巧克力涂层: 1. 巧克力隔热水融化，确保巧克力温度不超过50度，否则会油脂分离（如果想要巧克力涂层有光泽，可以进行巧克力调温）。 2. 费南雪图上融化的巧克力，放置至巧克力凝固（如果室温太热可以放冷藏加速凝固）。 3. 围上锡箔纸和雪茄标签即可。 ________________________________________ BGM: Coastin' by MonabWonderlick (Get Track and Artist Information By Clicking The Link Below): https://soundcloud.com/monawonderlick Link To Video: https://youtu.be/fyiw4UWf9ZM __________________________________________ Email: [email protected] #Financier #cigarfinancier #chocolatefinancier #费南雪 #巧克力费南雪 #雪茄费南雪 #巧克力榛子费南雪