Nutrition Facts
9 servings
9
Coconut and Cocoa Bean Financiers Recipe
What a delight these treats are! The cocoa beans on the surface, which roasted during baking, provide a very pleasant aftertaste and crunch. A pure marvel! It's hard to stop eating them :-). No need to say that they disappeared very quickly.
Ingredients
80 Butter
30 Flour
130 powdered sugar 1 teaspoon for sprinkling on top
40 almond powder
40 Coconut
3 Egg white
40 raw cocoa beans
Directions
1
Preheat the oven to 180°C, static heat.
2
In a saucepan, melt the butter until it becomes slightly nutty. Allow to cool.
3
In a bowl, sift the flour with the powdered sugar. Add the almond powder and coconut, and mix.
4
In another bowl, whisk the egg whites with a hand whisk until they are slightly frothy. Then add the first mixture and mix well with the whisk to achieve a smooth and homogeneous texture.
5
Finally, add the cooled butter and whisk a little more to incorporate it.
6
Chop the cocoa beans if they are whole. Incorporate about 2/3 of the amount (25 g) into the mixture.
7
Fill the molds (silicone for me, otherwise remember to grease and flour them beforehand) two-thirds full with batter.
8
Sprinkle the remaining cocoa beans on top.
9
Bake for 25 minutes or until the knife blade comes out clean. Keep an eye on the oven as the cooking time depends on the size of the pans and individual ovens.
10
To finish, let cool slightly, then unmold and dust with powdered sugar.
Ingredients
Ingredients
80 Butter
30 Flour
130 powdered sugar 1 teaspoon for sprinkling on top
40 almond powder
40 Coconut
3 Egg white
40 raw cocoa beans
Directions
Directions
1
Preheat the oven to 180°C, static heat.
2
In a saucepan, melt the butter until it becomes slightly nutty. Allow to cool.
3
In a bowl, sift the flour with the powdered sugar. Add the almond powder and coconut, and mix.
4
In another bowl, whisk the egg whites with a hand whisk until they are slightly frothy. Then add the first mixture and mix well with the whisk to achieve a smooth and homogeneous texture.
5
Finally, add the cooled butter and whisk a little more to incorporate it.
6
Chop the cocoa beans if they are whole. Incorporate about 2/3 of the amount (25 g) into the mixture.
7
Fill the molds (silicone for me, otherwise remember to grease and flour them beforehand) two-thirds full with batter.
8
Sprinkle the remaining cocoa beans on top.
9
Bake for 25 minutes or until the knife blade comes out clean. Keep an eye on the oven as the cooking time depends on the size of the pans and individual ovens.
10
To finish, let cool slightly, then unmold and dust with powdered sugar.
Notes
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EN