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L’une des meilleures pâtisseries de Paris nous a livré son incroyable recette de financiers que tous les foodies s’arrachent, suivez le mode d’emploi.

Préparation

Hachez le rooibos le plus finement possible à l’aide d’un pilon.

Puis, tamiser-le avec la farine, la poudre d’amande et le sucre.

Faire fondre le beurre pour obtenir une couleur noisette, puis ajouter le miel. À l’aide d’une spatule, incorporer progressivement les blancs d’œufs au mélange tamisé.

Ajouter le beurre fondu au miel tiédi au mélange précédent. Laisser reposer 6 heures au frais. À l’aide d’une poche à douille, dresser l’appareil dans un moule à financiers en silicone en forme de petit bateau.

Disposer 3 framboises par financier dans la pâte crue. Cuire environ 40 minutes au four préchauffé à 170 °C (th. 5-6).

 

Découvrez aussi les financiers de Jacques Genin et la recette des petites barquettes à l'abricot.

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Pour 20 financiers

80 g de farine de gruau T45
120 g de poudre d’amande
200 g de sucre semoule
200 g de beurre extra frais
20 g de miel d’acacia
215 g de blancs d’œufs (7 œufs) à température ambiante
300g de framboises fraiches Tulameen
40g Thé rouge rooibos

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One of the best pastry shops in Paris has shared with us its recipe for financiers cakes that all the foodies are wild about, and here is how to go about it.

Preparation

Mince the rooibos as finely as possible with the help of a pestle.

Then, sift it with the flour, the almond powder and the sugar.

Melt the butter until it’s nut brown, then add the honey.

With a spatula, progressively incorporate the egg whites with the sifted mix.

Add the melted butter and warmed honey to the previous mix.

Allow to sit for 6 hours in a cool place. Thanks to a piping bag, pour in a boat-shaped silicone mold.

Place 3 raspberries for each financier in the raw dough. Bake for about 40 minutes in an oven preheated to 170 °C (th. 5-6).

 

Also discover the financiers cakes of Jacques Genin and the recipe for apricot barquettes.

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L’une des meilleures pâtisseries de Paris nous a livré son incroyable recette de financiers que tous les foodies s’arrachent, suivez le mode d’emploi.

Préparation

Hachez le rooibos le plus finement possible à l’aide d’un pilon.

Puis, tamiser-le avec la farine, la poudre d’amande et le sucre.

Faire fondre le beurre pour obtenir une couleur noisette, puis ajouter le miel. À l’aide d’une spatule, incorporer progressivement les blancs d’œufs au mélange tamisé.

Ajouter le beurre fondu au miel tiédi au mélange précédent. Laisser reposer 6 heures au frais. À l’aide d’une poche à douille, dresser l’appareil dans un moule à financiers en silicone en forme de petit bateau.

Disposer 3 framboises par financier dans la pâte crue. Cuire environ 40 minutes au four préchauffé à 170 °C (th. 5-6).

 

Découvrez aussi les financiers de Jacques Genin et la recette des petites barquettes à l'abricot.

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Pour 20 financiers

80 g de farine de gruau T45
120 g de poudre d’amande
200 g de sucre semoule
200 g de beurre extra frais
20 g de miel d’acacia
215 g de blancs d’œufs (7 œufs) à température ambiante
300g de framboises fraiches Tulameen
40g Thé rouge rooibos

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One of the best pastry shops in Paris has shared with us its recipe for financiers cakes that all the foodies are wild about, and here is how to go about it.

Preparation

Mince the rooibos as finely as possible with the help of a pestle.

Then, sift it with the flour, the almond powder and the sugar.

Melt the butter until it’s nut brown, then add the honey.

With a spatula, progressively incorporate the egg whites with the sifted mix.

Add the melted butter and warmed honey to the previous mix.

Allow to sit for 6 hours in a cool place. Thanks to a piping bag, pour in a boat-shaped silicone mold.

Place 3 raspberries for each financier in the raw dough. Bake for about 40 minutes in an oven preheated to 170 °C (th. 5-6).

 

Also discover the financiers cakes of Jacques Genin and the recipe for apricot barquettes.

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