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January 24, 2011
By Bakers Journal
Chocolate Bouchon (Financier) The French Pastry School

Ingredients

 

 Butter 82% fat 
 125 g
 Confectionary sugar 150 g
 Almond powder
  50 g
 Pastry flour 
 35 g
 Cocoa powder
 15 g
 Fresh egg whites    
 125 g
 Apple compote
 12.5 g
 Total weight
 512.5 g

  Method

  • Prepare beurre noisette by heating the butter in a saucepan until light brown, then strain.
  • Mix all the dry ingredients together.
  • Add the egg whites, apple compote and strained beurre noisette.
  • Let mature overnight.
  • Pipe in molds and garnish with gianduja cubes, candied orange and cacao nibs.
  • Bake in a convection oven at 375 F (190 C) with vent closed for about 8-10 minutes.
  • Let cool and keep in an airtight box or freeze.

This recipe is courtesy of The French Pastry School in Chicago. www.frenchpastryschool.com

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