Chocolate Financier from the patisserie team at Ormer, Mayfair

Serves

6

Prep Time

45 mins

Cooking Time

10-12 mins

Ingredients

For the chocolate financier

• 155g butter
• 184g sifted icing sugar
• 64g almond flour
• 43g pastry flour
• 21g cocoa powder
• 155g egg white
• 1 pod vanilla
• 10g salt

For the passion fruit ganache 

• 200g passion fruit purée
• 35g honey
• 480g milk chocolate
• 90g butter

Method

To make the chocolate financier

• Brown the butter, stirring constantly to prevent the milk solids from burning.
• Set aside to cool down.
• Line a tray with paper.
• Make a soft meringue with the egg whites, icing sugar, vanilla, and salt by beating the ingredients on medium speed.
• Note: add the sugar in 3 stages (not all at once).
• Sift the cocoa powder and flour together then whisk in the almond flour.
• Fold the dry ingredients above into the meringue with a spatula.
• Add the butter at room temperature and mix well.
• Pour the mixture into the lined baking tray and bake at 175˚C for 10-12 minutes or until done.
• Check with a toothpick.

To make the passion fruit ganache

• Bring the passion fruit and honey to a boil.
• Pour over melted milk chocolate in three stages, mixing well with a spatula.
• Then add the butter and blend.

To serve

• Slice the chocolate financier when cool and serve with the passion fruit ganache.

Chef tips: This passion fruit ganache is versatile and can be used with a variety of pastries.
You can also freeze any leftover ganache, should you wish to use it at a later stage.