Small sweet treats shaped like ingots, not to be confused with muffins, financiers are named after the Paris stock exchange district where they became popular among businessmen in the late 1800s. This version, created by the renowned Antonio Bachour, is enriched with chocolate caramel and toasted peanuts for a delicious twist.
To enhance the ingredients of this dessert, the delicate and uniform baking of the specific Pastrybake chamber in serieS is top-notch!
Let’s see all the steps:
Peanut Butter Chocolate Caramel Financier
INGREDIENTS
Peanut butter financier batter
220 gr fresh egg whites
70 gr flour
250 gr Icing sugar
90 gr almond flour
30 gr invert sugar
210 gr brown butter (melted room temp.)
120 gr peanut butter
Milk Chocolate Caramel
380 gr heavy cream
65 gr glucose
230 gr sugar
200 gr Jivara 40% milk chocolate
Milk Chocolate Peanut Coating
350 gr Jivara Milk Chocolate
100 gr Melted Cocoa Butter
100 gr Toasted Peanut nibs
Heat
serieS 170 °C, Top 35%, deck 40% – baking time 12/15 minutes.
PREPARATION
Batter
- Combine all powders together in a mixer with the paddle attach. Then pour the egg whites, invert sugar and peanut butter. Mix one minute on medium speed.
- Add the brown butter and mix 30 seconds. Set aside in the refrigerator.
- Fill each mold with 30 g of financier batter.
Milk Chocolate Caramel
- In a pot, bring to simmer the cream with glucose and set aside.
- Make a dry caramel with the sugar.
- Deglaze the caramel with the hot cream mixture, then cook to 105 °C.
- Let cool to 75 °C then emulsify with the milk chocolate. Keep in the fridge to set overnight.
Milk Chocolate Peanut Coating
- Melt the chocolate, add cocoa butter to 45 °C and add peanut nibs.
Use at 32 °C.
Baking the financier
- Bake with serieS (Pastrybake) for 12/15 minutes at 170°C, let it cool.
Assembly
- Pipe 50 g of caramel on top the cake.
- Cover with chopped salted peanuts. Place the cake in the freezer until serving.
Glaze each financier with the coating coverture. Decorate with few pieces of peanuts.
