Nutrition data is AI-estimated and may not be fully accurate.
This recipe was created by analyzing the video with AI. For full details, please refer to the original video.
Butter the baking pan thoroughly and place it in the refrigerator to chill.
In a bowl, lightly whisk the room temperature egg whites. Avoid creating too much foam.
Add sugar and salt to the egg whites. Whisk slowly until the sugar has completely dissolved.
Add honey to the mixture and stir until well combined.
Sift in the all-purpose flour and almond powder. Mix gently in a circular motion until there are no lumps.
Make brown butter by melting unsalted butter in a pan over medium-low heat. Continue to cook, stirring occasionally, until it turns a light brown color and smells nutty.
Once browned, immediately place the pan in a bowl of cold water to stop the cooking process. Let it cool to 60°C.
Pour the cooled brown butter into the batter and mix carefully until it's fully incorporated and the batter is glossy.
Take 143g of the base batter and sift in 2g of cocoa powder. Mix until well combined.
Pipe about 24g of the chocolate batter into each mold. Tap the pan to remove air bubbles and freeze for 1 hour.
To make the icing, sift powdered sugar and cocoa powder into egg whites. Add lemon juice and mix with a whisk until smooth and fluid.
Melt the dark couverture chocolate in a double boiler or in the microwave in 10-second intervals.
Take the frozen batter from the freezer. Pipe the chocolate icing on top and spread it evenly.
Using the melted dark chocolate in a small piping bag, create a lattice pattern on top of the icing.
Preheat the oven to 190°C. Bake at 175°C for 15-16 minutes. Let them cool in the pan for 5 minutes before removing.
Take a portion of the base batter and rest it in the fridge for 50-60 minutes.
Dice the semi-dried figs. Soak them in warm water for 5 minutes, then drain and pat dry.
Dice the cream cheese into small cubes and keep it chilled.
Pipe about 35g of the rested plain batter into the molds and smooth the top.
Press 3 pieces each of the diced figs and cream cheese cubes alternately into the batter.
Preheat the oven to 200°C. Bake at 190°C for 12 minutes. Remove from the pan immediately to cool.
Make coffee extract by dissolving instant coffee powder in hot water. Let it cool completely.
Take 143g of the base batter and mix in the cooled coffee extract. Cover and rest in the fridge for 50-60 minutes.
Pipe about 35g of the coffee batter into the molds and smooth the top with a skewer.
Sprinkle a generous amount of wafer roll chips (Pailleté Feuilletine) on top.
Finely grind the Earl Grey tea leaves using a mixer.
Take 143g of the base batter and mix in the ground Earl Grey. Cover and rest in the fridge for 50-60 minutes.
Pipe about 35g of the Earl Grey batter into the molds and smooth the top with a skewer.
Optional: For coating, melt white chocolate and mix in a little Earl Grey powder. Dip the top of the cooled financiers, set on a rack, and decorate with cornflowers.
Pipe about 35g of the plain batter into the molds and smooth the top.
Place chocolate sticks diagonally on top of the batter.
