Orange Raspberry Financier Base

Name: Orange Raspberry Financier Base
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Chinese
Ingredients: 80 g Hazelnut butter (La Viette); 5 g Orange zest; 150 g Almond flour; 175 g Brown sugar (brune); 150 g Granulated sugar (caster); 200 g Egg whites; 120 g Butter oil (huile de beurre); 125 g Flour (type 55); Frozen small raspberries, to taste

Prepare a financier base with orange zest and raspberries, for serving as desserts or small cakes.

40 min

Easy

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Ingredients

Hazelnut butter (La Viette) 80 g

Orange zest 5 g

Almond flour 150 g

Brown sugar (brune) 175 g

Granulated sugar (caster) 150 g

Egg whites 200 g

Butter oil (huile de beurre) 120 g

Flour (type 55) 125 g

Frozen small raspberries to taste

Instructions

Step 1

Melt the butter and cook it until it reaches a hazelnut color, then set aside to cool. Grate the orange zest with a microplane.

Step 2

Combine the almond flour, brown sugar and granulated sugar. Gradually whisk in the egg whites, then fold in the chopped orange zest, the cooled hazelnut butter and the butter oil. Finally, sift in the flour and mix until smooth.

Make the dessert

Fill a 13 cm diameter ring mold with 175 g of batter and scatter 25 g of frozen raspberries on top. Bake at 200°C for 10 minutes, then turn out onto a wire rack to cool.

Make the small financiers

Pipe 15 g of batter into each 5.5 cm diameter Flexipan mold and add 3 g of chopped raspberries. Bake at 200°C for 5 minutes, then unmold and let cool on a wire rack.