Tigre Chocolate Financier

Cut 110g of unsalted butter into pieces and place them in a small saucepan. Heat over medium heat until the butter melts, foams, and develops a nutty brown color and aroma.

Once the butter is browned, immediately pour it into a separate bowl to stop the cooking process and allow it to cool.

Separate the egg whites from the yolks. Lightly whisk the egg whites to break them up, then weigh out 100g.

Add starch syrup and granulated sugar to the egg whites. Whisk until the sugar is dissolved and the mixture is slightly foamy.

Sift the almond powder into the egg white mixture and whisk thoroughly until well combined.

Pour the cooled browned butter into the batter and whisk until the mixture is smooth and emulsified.

Sift in the cake flour and whisk just until no flour streaks remain. Do not overmix.

Add the chocolate chips to the batter and fold them in gently with a spatula.

Cover the bowl with plastic wrap and refrigerate the dough for at least 3 hours to rest.

After chilling, transfer the dough to a piping bag. Pipe the dough evenly into Savarin molds and flatten the tops with a spatula.

Bake in a preheated oven at 180°C (356°F) for 14-15 minutes, or until golden brown and cooked through.

Remove the financiers from the oven, de-mold them, and let them cool completely on a wire rack. For best texture, store in an airtight container in the refrigerator for 24 hours.

Finely chop the sweet chocolate and place it in a heatproof cup or bowl suitable for an immersion blender.

In a separate bowl, whisk together the egg yolks and 25g of granulated sugar until pale and creamy. This process is called 'blanchir'.

In a saucepan, heat the milk and 10g of granulated sugar, bringing it just to a boil.

Temper the egg yolk mixture by slowly pouring about half of the hot milk into it while whisking constantly. Then, pour the tempered yolk mixture back into the saucepan.

Cook the custard mixture over low heat, stirring continuously with a spatula, until it thickens and reaches a temperature of 82°C (180°F).

Pour the hot custard over the chopped chocolate. Use an immersion blender to emulsify the mixture until it becomes a smooth, glossy ganache.

Transfer the creamy ganache into a piping bag.

Take the rested financiers and pipe the creamy ganache into the center indentations of each one.

For a finishing touch, lightly dust the Tigres with pure cocoa powder before serving.