Champagne party

Harmony entre la noix de pécan et fruits exotiques.
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Recipe

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Financier sponge

  • Butter 210g
  • Egg whites 316g
  • Confectionary sugar 274g
  • Almond flour 157g
  • Cake flour 95g
  • Inverted sugar 40g
  • Salt 2g
  • Total 1094g

Financier sponge

Make a light “beurre noisette” and leave to cool down around 30ºC. Sift together the confectionary sugar, almond flour and flour, then mix with the tempered egg whites. Add the inverted sugar and salt and combine with the tempered  “beurre noisette”. Mold into the greased cup silicon mold. Bake in a convection oven at 170ºC around 30 minutes. Unmold when warm and freeze.

Assembly, layout and finishing

Base on the top of the champagne glass is chocolate shortbread, a delicious chocolate bonbon of your choice and of course, Champagne with a fresh raspberry. Dobla decoration: Layer Celebration Dark Amber.

Enjoy this exciting recipe.

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