butterfly mini cakes

Recipe

Created by
  • Alexandre Bourdeaux - Ambassador Chocolate Academy Benelux

FINANCIERS

Ingredients Preparation
  • 284g
    butter
  • 1g
    vanilla

Make a brown butter, add the vanilla stick and cool immediately.

  • 174g
    almond powder
  • 344g
    icing sugar
  • 90g
    flour
  • 25g
    cocoa powder
  • 6g
    Baking powder

Mix together.

  • 276g
    egg white

Add to the powders mix.

Add the liquid cooled butter to the mixture.
Put in financier molds and bake for 12 minutes at 190°C

FINISHING & DECORATIONS

Ingredients Preparation
  • Q.S.
    Flower Butterflies
  • Q.S.
    Almond and sugar flowers yellow
  • Q.S.
    Almond and sugar flowers white
  • Q.S.
    Almond and sugar flowers red

Dust the mini cakes with icing sugar and top of with Mona Lisa® Flower Butterflies and Mona Lisa® Almond & Sugar Flowers.

 

  • Q.S.
    Flower Butterflies
  • Q.S.
    Yellow Power Flower™ 50g non Azo
  • Q.S.
    Red Power Flower™ 50g non Azo

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