Chocolate Financier, Japanese KOYAMA Recipe, フィナンシェ,小山進

How to make Chocolate Financier?
Servings: 6
Mold: 6-cups doughnut mold
Ingredients:
batter: fermented unsalted butter 100g, 70% dark chocolate 40g, milk 15g, rum 4g, egg white 120g, granulated sugar 70g, salt 1g, cake flour 36g, almond powder 44g, cocoa powder 16g, baking powder 2g
ganache: dark chocolate 30g, whipping cream 22g, unsalted butter 3g
Original Ingredients: 58.2% dark chocolate 80g, milk 30g, rum 8g, egg white 240g, beet sugar 240g, fermented unsalted butter 200g, cake flour 72g, almond powder 56g, hazelnut powder 32g, cocoa powder 32g, baking powder 4g
Tips: Butter the mold, sprinkle with cake flour and shake off the excess flour for use.
Instructions:
1.To make brown butter, add 100g unsalted butter in a saucepan over medium-low heat and stir constantly until the color turn to golden brown, cool down to 80°C/176°F.
2.Bath 40g dark chocolate and 15g milk until melt, then add 4g rum, stir well for later use.
3.Mix 70g granulated sugar and 1g salt evenly, sift 36g cake flour, 44g almond powder, 16g cocoa powder, 2g baking powder, whisk well.
4.Pour the chocolate mixture and brown butter, stir evenly and transfer into the piping bag, squeeze the batter into the mold about 90%.
5.Preheat the oven to 170°C/338°F and bake for 14 mins, once baked, remove from the mold and let it cool on the wire rack.
6.To make chocolate ganache, microwave 30g dark chocolate and 22g whipping cream until melted, add 3g unsalted butter and mix well, then transfer into the piping bag and garnish.
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