Recipe for 4 silicon sheets of 15 round moulds
recipe for orange financier
INGREDIENTS & PREPARATION
Ingredients
220 g eggs
50 g invert sugar
250 g caster sugar
300 g sieved flour
18 g baking powder
200 g butter
40 g orange zests soaked in Cointreau® 60% vol.
150 g Cointreau® 60% vol.
Step
Macerate orange zests 24 hours before using.
Keep Cointreau® for use in the recipe.
Melt butter and let cool.
Mix ingredients separately, without whipping.
Keep refrigerated for minimum of one hour.
Pipe in the moulds.
Top with orange zests.
Bake to 200/220°C for 10 to 12 minutes.
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