Tigre Chocolate financier

Cacao ! ∴∵ゞ(´ω`*) ♪
This time, it is a baked pastry called Tigre, a moist financier dough with burnt butter and an irresistible Anglaise base ganache.
In French, “tigre” means tiger, and the pattern of this pastry comes from the fact that it resembles a tiger.

0:00 Intro
0:26 Parter Financier
5:23 Creamy Ganache
8:00 Tigre completed
8:24 Tasting
9:04 Cacao notes (Delimo’s delicious Tigre)

[ Book ] Chocolate Cacao Recipe Book on Sale Now!
“This is a book about chocolate sweets. Chocolate Sweets Book

[ SNS]
Twitter :
instagram :

| Parter Financier
Unsalted butter: 110g
Egg white: 100g
Sugar syrup (invert sugar): 15g
Granulated sugar: 75g
Almond powder: 120g
Flour: 25g
Chocolate chips for baking: 50g
| How to make
Heat the butter in a pan to make browned butter.
When the butter is brown and foamy, transfer it to a bowl and let it cool.
Put the egg whites in a bowl and cut them into small pieces.
Add the syrup and mix, then add the granulated sugar.
5. Sift in the almond powder and mix thoroughly.
6. Cool the browned butter to around 30°C and mix.
Add in the flour and mix until no more flour is needed.
Add the chocolate chips and mix quickly with a rubber spatula.
Chill in the refrigerator for about 3 hours.
Pour the dough into a Savarin mold and make a dent in the center.
Preheat the oven to 180°C and bake for 14-15 minutes.
Bake for 14-15 minutes at 180°C. Cool on a rack.
Keep sealed in the refrigerator for one day to moisten.

| Ganache
Egg yolk: 25g
Granulated sugar: 25g
Milk: 125g
Granulated sugar: 10g
Chocolate 65%: 100g
| How to make
Chop the chocolate and set aside.
Blanch the egg yolks with the granulated sugar.
Bring the milk to a boil and add half of it to the egg yolks.
Return the egg yolk mixture to the pan and heat to 82°C to thicken.
Add the egg yolk mixture to the chopped chocolate and mix with a hand blender.
Place in a squeeze bag and squeeze or store in the refrigerator.

Silikomart SF011 Saverin mold

Small pentode (placed on the gas stove)

Delonghi convection oven EOB2071J-5W

Shinwa radiation thermometer No.73010 with laser point function

VALRHONA Valrhona Fave Manjari 1kg 64% cocoa

Couverture black chocolate
Valrhona “Caraib” (66% cocoa)

Silicon whipper TOMIZ

Cassette stove
Iwatani MIYABI 雅 3.5kW CB-WA-35
The above links are using associate links.

All text, images, and other content in this channel may not be used or reproduced without permission.
The contents of this channel are not intended to introduce or provide recipes to confectionery or food industry related companies or video producers.
It is a work of art for personal viewing and enjoyment. It is an art video work.
Please do not publish videos with similar content or recipes without referring to this page or linking to the URL, and do not sell them as products.
This is a violation of YouTube fair use and will be dealt with accordingly.



  • URLをコピーしました!
  • URLをコピーしました!