Ingredients
| Ingredient |
g |
% |
g/kg |
| Mint financier |
450 |
57,65 |
576,55 |
| 70% dark couverture |
300 |
38,44 |
384,36 |
| Sunflower oil |
30 |
3,84 |
38,44 |
| Premium cristal mint |
0.50 |
0,06 |
0,64 |
| Green mint natural extract in powder |
0.01 |
0 |
0,01 |
| For 780 g |
780,51 |
|
1000 |
How To Prepare
Mix the chocolate and the oil in a bain marie up 35 °C. Deep the fi nancier in using a wood stick and remove the coati n excess. Let it cristalize and decore with a mint powder sift and a cristalized mint leaf.
Ingredients
Mint financier
| Ingredient |
g |
% |
g/kg |
| Almond flour |
75 |
15,15 |
151,52 |
| Powder sugar |
50 |
10,10 |
101,01 |
| Soft flour |
50 |
10,10 |
101,01 |
| Baking Powder Std |
5 |
1,01 |
10,10 |
| Cremsucre |
50 |
10,10 |
101,01 |
| Butter 82% |
100 |
20,20 |
202,02 |
| Pasteurized egg white |
160 |
32,32 |
323,23 |
| Green mint natural extract in powder |
5 |
1,01 |
10,10 |
| For 450 g |
495 |
|
1000 |
How To Prepare
Mix the butter with the mint extract and blend well. Aside, combine the egg white with the powder sugar and stir well by the paddle. Add the solids in and keep stirring for a minute. Last step, pour the butter in and emulsify until get a regular texture. Fill the desired molds and bake up 165 °C for 18 minutes.
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