Tonka-flavored financier sponges

Made with Cooking Range Caraïbe 66% dark chocolate

An original de l’École Gourmet Valrhona recipe

1 step

Makes approx. 20 financier sponges

Recipe Step by Step



  • 1 Tonka bean
  • 275 g Heavy cream 36%
  • 220 g CARAÏBE 66%
  • 205 g Egg whites
  • 100 g Confectioner’s sugar
  • 75 g Pastry flour
  • 75 g Almond flour
  • 8 g Baking powder
  • 110 g Butter
Grate the tonka bean into the cream and heat. Leave to infuse for 5 minutes, then strain.
Make a ganache by gradually combining the hot cream with the melted CARAÏBE 66%.
Mix the egg whites with the sifted dry ingredients. Add the lukewarm melted butter, followed by the ganache.
Smooth out. Leave to rest in the refrigerator for 1-2 hours before use.
Pipe out into silicone molds.
Bake in a fan-assisted oven at 340°F (170°C) for 15 minutes.