Tiger Chocolate Cake

Chef Bertrand Le Gallic
Servings

22

Prep Time

30 minutes

Cook Time

15 minutes

Category

Desserts/Cakes

These Callebaut Chocolate Tiger Financiers bring together a buttery almond financier base speckled with dark chocolate, filled with a rich Callebaut Power 41 milk chocolate ganache, and finished with gold flakes and crunchy Callebaut Crispearls.

Created by Chef Bertrand Le Gallic, this classic French pastry — also known as "tigré" — combines the light, spongy texture of a traditional almond financier with a decadent ganache-filled centre. Baked in individual savarin moulds, each financier has a distinctive chocolate-speckled "tiger" pattern and a soft, melt-in-the-mouth crumb.

Key Flavour Combinations Almond financier and dark chocolate
Milk chocolate ganache and honey
Butter, almond and crunchy chocolate pearls
Recipe Components The Tiger Financier is made in two main parts:

Tiger Biscuit (Almond Financier Base)
A light almond financier batter made with egg whites, almond powder, flour, honey and butter, speckled throughout with Callebaut dark mini ChocoRocks and baked in individual savarin moulds.

Power 41 Chocolate Ganache
A smooth ganache made with Callebaut Power 41 milk chocolate and fresh cream, piped into the centre of each cooled financier and finished with gold flakes and Callebaut Crispearls Milk for crunch.

Ingredients

    TIGER BISCUIT

    • 195 grs egg whites
    • 50 grs flour
    • 145 grs sugar
    • 25 grs honey
    • 235 grs almond powder
    • 210 grs butter
    • 100 grs Irregular Milk Chocolate Flakes (Small)

    POWER 41 CHOCOLATE GANACHE

    • 225 grs milk chocolate Callebaut Power 41
    • 120 grs Even Cream 35%

    YOU WILL NEED

    • Pavoni Silicon Mould PAVOFLEX "PASTEL40TIME" PX3215S
    • Pavoni Piping bag Elite 45
    • DecoRelief Gold flakes
    • Callebaut Crispearls Milk

    Directions

      TIGER BISCUIT

      1. Preheat your oven at 170°C.
      2. Melt the butter in the microwave.
      3. In a blender (or mixing bowl) mix the almond powder, flour, sugar and the honey with a paddle.
      4. Add the liquid egg white (not beaten)
      5. Add the melted butter (max 45ºC) to the mix.
      6. Stir well then add the dark chocolate Minirocks.
      7. Fill the mixture into the Savarin mould FR015 and bake at 170°C during 10 to 12 minutes until an inserted toothpick comes out dry.

      POWER 41 CHOCOLATE GANACHE

      1. Melt the milk chocolate in the microwave for 40 seconds, and stir until the chocolate melts (do not exceed 40°C).
      2. In a pan, bring the cream to a boil.
      3. Pour the hot milk in 3 stages over the milk chocolate, mix with a spatula to get a smooth ganache.
      4. Let the ganache cool down until it reaches 30°C, then using a Pavoni Piping Bag fill the middle of the tiger cake and decorate with gold flakes and crispearls. (As above picture)
      5. When at room temperature, place in a covered container and keep in the fridge.