Traditional cocoa financier

Inspired by the traditional recipe, Sergi Vela brings his personal touch to this great little classic of French patisserie, combining the freshness of citrus with the slightly bitter nuances of Selection 22 cocoa. 


Created by
  • Sergi Vela -

Traditional cocoa financier

Ingredients Preparation
  • 115g
    icing sugar
  • 100g
    powdered almond
  • 65g
    weak flour
  • 15g
    Cocoa powder Selection 22
  • 2g
  • 215g
    egg whites
  • 25g
  • 115g
    noisette butter
  • 1g
    Baking powder
  • Grind the icing sugar, almond, flour, cocoa, 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, citrus fruit and mint leaves.

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