Beurre D’or Financier Travel Bars

Grate the Tonka bean. Make a beurre noisette and cool to 50 degrees. Mix the sugar, ground hazelnuts, tonka bean, salt and flour. Add in the egg white and the beurre noisette. Place into a lined cake frame and bake at 160 for 20-25 minutes. 

Heat the milk, cream, yolk, vanilla, sugar, salt and praline. Hydrate the gelatine and mix into the warm liquid. Pour over the chocolate and emulsify. Allow to cool slightly before layering between the financier sponges. Set in the freezer before portioning. 

Bring the tonka bean, glucose, inverted sugar and vanilla paste to a boil with the cream (1). Pour over the chocolate and emulsify, add in
the remaining cream (2). Allow to set completely before whipping in a stand mixer.
Allow to set and pipe using a St Honoré piping tip . Portion the travel bars into 8.5 x 2.5cm slices.

Start with tempered gold chocolate and add in the melted cocoa butter at room temperature. Add in the nibbed hazelnuts. Dip the travel bars and allow to set. 

Whip the tonka bean ganache and place in a piping bag with a St Honoré piping tip. Pipe in a wavy pattern on the top of the bars

For this recipe product to be safely hand delivered, the following box dimension guidelines are as follows:
130mm x 95mm x 40mm. This allows the product to be tightly compact in order to avoid damage during delivery. Using a fastening agent such as a bow or tape will further secure the items. If opting for a postal delivery service omit the tonka bean ganache and prepare the bars as stated above for your customers to enjoy at home.