Raspberry Financier
Sponge
| g | |
| Egg white | 120 |
| Sugar | 92.5 |
| Almond flour | 70 |
| LP flour | 60 |
| Baking Soda | 2 |
| Strawberry Powder | 2.5 |
| Raspberry Puree | 52.5 |
| WHITE COMPOUND CHOCOLATE | 45 |
| PALFFY 780LTU | 104 |
Process
- Put egg white, sugar in a bowl and mix together.
- Add almond flour, LP flour, baking soda and strawberry powder.
- Bain-marie raspberry puree, WHITE COMPOUND CHOCOLATE and PALFFY 780LTU and melt them together. Pour them in to egg white mixture.
- Pipe into the dome shape mould. Put them in 200 degree oven and bake for 22 minutes.
Coating
| g | |
| WHITE COMPOUND CHOCOLATE | 200 |
| Strawberry powder | 20 |
| Red colour | 10 |
Process
- Melt all ingredient together until mixed well.
Assemble
- Unmould the financier on the chiller to cool down.
- Dip them into chocolate for coating until set.
- Decorate them and they are ready to be served.
Products Used for This Recipe
WHITE COMPOUND CHOCOLATE
Easy-to-handle compound chocolate without the need for tempering.
Its milk and vanilla flavour goes with various confectionaries, breads and cakes.
- Packing: 1kg*10(block)
- Storage: 20-24℃
- Shelf Life: 365days(12months)
PALFFY780LTU
Compound margarine with rich buttery taste which melts in your mouth with high overrun.
- Packing: 15kg
- Storage: 3℃-7℃
- Shelf Life: 240days
