Recipe Index

Ingredients

• 5.6 oz unsalted butter
• 4.8 oz egg whites
• 4.1 oz powdered sugar
• 1/2 oz corn syrup
• 0 oz salt
• 3.4 oz almond flour
• 2 oz cake flour
• 2.5 oz dark chocolate
• Ganache: 1.8 oz dark chocolate
• Ganache: 1.4 oz fresh cream

Method

1. Cook the unsalted butter in a pot over low heat until it browns and smells nutty.
2. Strain the brown butter and let it cool to about 140°F.
3. Chop the dark chocolate into small pieces with a knife.
4. Whisk the egg whites lightly just to loosen them.
5. Sift the powdered sugar into the egg white bowl, add the salt and corn syrup, and whisk evenly.
6. Sift in the almond flour and cake flour and mix until no dry flour shows.
7. Add the brown butter in two additions, mixing after each one.
8. Fold the chopped chocolate through the batter with a spatula.
9. Rest the finished batter in the refrigerator for at least 1 hour.
10. Stir the rested batter, fill a piping bag with it, and pipe the molds about 90 percent full, leveling the tops with a silicone spatula.
11. Bake the tigrés in an oven preheated to 356°F for 15 to 20 minutes, until set and golden; this batch makes nine in a mini donut mold.
12. Microwave the fresh cream for 20 to 30 seconds until hot, add the ganache dark chocolate, and stir until it melts into a smooth ganache.
13. Pipe the ganache from a piping bag into the center well of each baked tigré.

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data