Ingredients
Dough (for 8 pcs, large square mold)
82,5% butter
160g
5.60oz
0.64cup
10.72tbsp
cane sugar
80g
2.80oz
0.32cup
5.36tbsp
walnut pralines (or other)
160g
5.60oz
0.64cup
10.72tbsp
eggs
4pc
almond flour (or other nut flour)
120g
4.20oz
0.48cup
8tbsp
wheat flour
70g
2.45oz
0.28cup
4.69tbsp
baking powder
6g
0.21oz
0.40tbsp
pecans for sprinkles
20g
0.70oz
1.34tbsp
Ganache
milk chocolate
100g
3.50oz
0.40cup
6.70tbsp
33% cream
60g
2.03fl oz
amaretto
15g
0.51fl oz
82,5% butter
25g
0.88oz
1.68tbsp
Glaze
dark chocolate
150g
5.25oz
0.60cup
10tbsp
vegetable oil
50g
1.75oz
3.35tbsp
Method
Dough (for 8 pcs, large square mold)
- Combine sugar, room temperature butter, and praline in a bowl. Whisk until smooth. Add room temperature eggs and whisk.
- Add flour and baking powder.
- Fill the molds a little more than halfway. Add pecan pieces on top.
- Bake in a preheated 329 | 165C oven for 30-35 minutes.
- After baking, cool the cakes in the mold and then place them in the fridge for 2-3 hours. Cut out the cake from the side, and put the cake in the freezer for 30-40 minutes.
Ganache
- Pour heated cream on chocolate, beat with a blender, add amaretto and butter. Cover with cling film and put in the fridge. Beat the stabilized ganache with a mixer, pour into a piping bag, and place in the cutout sides of the cakes.
Glaze
- Melt chocolate, add butter, beat with a blender. The working temperature is 86-95F | 30-35C. Dip the cold Financiers in the glaze. You can decorate with nuts or Candurin. You can dip the top of the cakes or the bottom.
Enjoy❤️
