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Hazelnut financier
Unsalted butter 175g (128g after cooking )
Egg white 240g
Honey 27g
Hazelnut praline paste 27g
Ground hazelnut 45g
Ground almond 45g
Powdered sugar 180g
Cake flour 90g
Baking powder 5g
Salt 1g
Bake at 350F for about 12 minutes
*I used a convection oven. Baking time can be different on your oven and the size of your financier

Yield: You can make around 19-20 financiers
(Oval mold: 36~37g per one, Rectangular mold 42~43g per one)


Hazelnut ganache
White chocolate 100g
Hazelnut praline paste 25g
Heavy cream 50g
Unsalted butter 15g

*Yield: You can decorate 6~7 financier with this ganache recipe.
(Piping inside the financier: 5g, Piping on top of the financier: 15g)