Cocoa Financier
Overview
I bought this mold from Xuechu today and couldn't wait to try it. I made this Cocoa Fernandez. It has a caramelized outer skin, a soft and tender heart, and the sweet pastry is full of rich chocolate flavor. It is full of praise. This mold is non-stick and does not require oiling, making it easy to release.
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Ingredients
Steps
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Add powdered sugar and honey to the egg whites and stir evenly until the powdered sugar melts.
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Sift in cake flour, almond flour and cocoa powder.
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Stir until there is no dry powder.
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Cut the butter into small pieces and put it in a stainless steel basin.
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Heat it over low heat until it is caramelized, which is the light caramel color. Be careful to keep the heat low throughout the process. I still don't take the pot away from the heat, for fear of burning it. Then set aside to dry until warm.
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Pour the warm butter into the batter in batches and stir evenly with a spatula. Be careful not to pour in the oil residue at the bottom.
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Put the cake batter into a piping bag and put it in the refrigerator for about 30 minutes.
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The upper heat is 170 degrees, the lower heat is 150 degrees, and preheat the oven. Put some dried blueberries in the mold, as much or as little as you like.
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Pour the refrigerated batter into the mold and put it into the preheated oven. Turn the heat up to 170 degrees and down to 150 degrees. Bake for 15-17 minutes. My oven temperature is high, and the actual temperature is about 180 degrees.
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The baked Fei Nanxue is charred on the outside, soft and tender on the inside, and has sweet and sour blueberries. It's delicious.
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It can be taken out with a gentle push with your hand, and it is easy to demould.
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It is also a good choice to use as refreshment.
