Financeir Mixture
Tegral Satin Creme Cake Vanilla 90
Icing Sugar 100
Almond powder 60
Hazelnut powder 20
Egg whites 80
Hazelnut butter 150
Financeir Mixture total 500
Glacage Goumand
Belcolade Milk Chocolate, Lait Selection O3x5/G Drops 300
Cocoa butter 30
Almond stick 200
Grape seed oil 20
Glacage Goumand total 550


Financeir Mixture
  1. Mix all powder together in mixing bowl
  2. Cook butter at Hazelnut color
  3. Add egg white in powder and mix 1 minutes
  4. Add hot hazelnut butter in mixture
  5. Keep mixture for 24 hours in refrigerator.
  6. Bake 180C for 12 minutes

Glacage Goumand
  1. Melt chocolate and cocoa butter separately at 40c in microwave
  2. Mix chocolate and cocoa butter
  3. Add almond and oil
  4. Use at 32C to 34C