Traditional financier with toasted unpeeled almonds
Financier with toasted unpeeled almonds
Grind the icing sugar, almond, flour, baking powder and salt in the food processor.
Make a shortcrust pastry using the kneading attachment as follows.
Mix the previously ground solids with the egg whites at 40º C and finally the noisette butter at around 50ºC.
Leave to rest for 1 hour in the fridge, with the container covered with cling film in contact with the surface.
Place into the unlined elongated black silicone mould until ¾ full and cool for 1 hour.
Cook at 190ºC in an air oven for 15 minutes.
Decorate with threads of gianduja, candied chestnuts and almond crumble.