A simple and delicious dessert prepared with an almond financier batter, chocolate chips and a soft dark chocolate ganache.
A dessert that is quick to prepare, easy to carry and, above all, delicious.
A perfect dessert to dispose of leftovers egg whites and to treat yourself to a delicious break.
Almond financier batterAlmond and chocolate financier
Ingredients
Almond financier batter
Dark chocolate ganache
Instructions
Heat fan oven at 310F - 155°C.
Grease a silicone Savarin mould (2.7 inches) and set aside.
In a small saucepan, place butter and cook on a medium/high heat until the butter is golden/brown in color.
Let the butter cool and strain.
In a mixing bowl, combine and sift powders.
Pour the sifted powders in the bowl of a stand mixer fitted with paddle attachment and gradually add the egg whites.
Combine the ingredients on a low speed (1 or 2 K.A.)
Add melted butter and combine.
Add chocolate chips and mix until completely incorporated.
Pour the mixture in a pastry bag and pipe into the moulds (do not fill til the edge).
Bake for 20 minutes.
Let cool and unfold the doughnuts.
Dark chocolate ganache
Melt the chocolate and heat the milk until 175F - 80°C.
Pour the hot milk over the chocolate, mixing well with a rubber spatula.
Pour the ganache in a pastry bag and let cool room temperature until 60/70F - 15/20°C.
To assemble
Fill the holes of the doughnuts with the ganache and let it crystallize at room temperature.
Enjoy!
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