Dark Chocolate Financiers, Citrus Streusel, And Candied Oranges

Cakes and tarts
Moderate
30 min
25 min
55 min

Ingredients

Dark Chocolate Financiers:
2 Cups Ground almonds
1 1/4 Cups icing sugar
0.35oz cornstarch
1 3/4 tbsp Valrhona Cocoa Powder
9 Eggs White
5 tbsp Full fat liquid cream
1.76oz Valrhona Baking Dark Chocolate

Citrus Almond Streusel:
3 1/2 tbsp Raw cane sugar
1/2 Cup Ground Almonds
1/3 Cup Flour
1 tbsp Butter
1/2 Orange zests
1/2 Lemon zests

Financier filling:
8.47oz Candied orange peel cubes

Instructions

Make the Dark Chocolate Financier as follows:

In a mixing bowl, combine the ground almonds, icing sugar, cornstarch, and Valrhona Cocoa Powder.

Stir in the egg whites and cream. Set aside.

Chop the Valrhona Baking Dark Chocolate and melt it slowly in a bain-marie or in a microwave in 30 seconds intervals until melted (see our "How to temper" tips)

Pour a bit of the sponge batter into the melted hot chocolate, vigorously whisking the mixture. Then carefully fold in the remaining financier batter.

Set aside in the refrigerator for 2 to 3 hours.

Make the Citrus Streusel as follows:

In a mixing bowl, combine the brown sugar, ground almonds, flour, and the finely chopped lemon and orange zest.

Cut the cold butter into small cubes and put in the mixing bowl.

Knead the ingredients trough your fingers until the dough becomes crumbly and lumpy.

Spread out the streusel on a tray lined with baking paper, or a silicon mat.

Bake at 302/320°F (th. 5/6) for about 10 minutes until a nice golden brown color is achieved.

Assembly of the recipe:

Garnish the moulds with the financier batter and sprinkle with candied orange peel cubes and baked streusel.

Bake at 347°F (th. 6) for about 15 to 20 minutes.

Allow to cool before removing from the moulds.

Pastry Chef's Tip:

In order to keep the streusel and orange peel stable on the surface, first bake the financier cakes plain for 4 minutes and then sprinkle the streusel and orange peel on top.

Finish baking for another 10 minutes.

Good to know:

Silicon moulds don't usually need to be buttered; however, if the cakes get stuck in the moulds, allow the moulds to cool, and then remove them. Or set them aside in the freezer until they harden.