Heart of Love - Raspberry Almond Financier

Panibois is the eco-friendly alternative to traditional baking molds. Customize your molds to share or send a message with family/friends/customers. You not only bake in these molds, you are prepping your bakes directly in the piece. This means less handling and transferring of the products. The wood is sourced from a tree farm and is completely all-natural and un-treated. In addition, these molds can be reused for later bakes or you can serve your baked goods directly in the mold to give a lasting impression. 

This month Chef Ambassador Vincent Catala created a entremet perfect for the month of February using Panibois wooden tart rings. Available in many dimensions, the rings are perfect for mini tarts and tortes; savory or sweet. 



  • 80g softened butter
  • 150g flour
  • 2g baking powder
  • 1g salt
  • 48g powdered sugar
  • 12g almond powder
  • 3 drops jasmine extract


  • 2 whole eggs
  • 80g raspberry purée
  • lime zest
  • 64g fine sugar
  • 20g lemon juice
  • 40g cold butter
  • 16g gelatin mix
  • 5g pectin NH powder

Raspberry Marmalade

  • 1 vanilla pod
  • sea salt
  • 100g water
  • 100g fine sugar
  • 200g raspberries
  • 3 drops jasmine extract



  • Mix in butter, powdered sugar, and almond powder
  • Bake at 320°F for 10 min, until smooth and creamy
  • Add flour, egg, and jasmine
  • Chill for 1 hour then spread to 4mm thickness 
  • Mold into Panibois mini tart rings baking molds and cook at 370°F for 10 min


  • Mix lemon juice with hazelnut butter, sugar and salt until creamy.
  • Gradually add the flour and the almond powder, eggs, and rum.
  • Fill sweet jasmine crust 1cm thick with financier cream and bake for 10 minutes at 370°F


  • Put the lime zest, lemon juice, and cold butter into a saucepan and heat to a boil.
  • Add the sugar and pectin to mixture and return to boil
  • Remove from heat, add gelatin mix and blend for a few minutes.
  • Form a heart shape with ½ of the dough in a mold, cool for a few minutes in the fridge then insert the raspberry jasmine marmalade in the middle.
  • Combine both halves of the heart, cover and freeze.


  • Mix vanilla, lime zest, sea salt, water, sugar, and jasmine extract in a saucepan and bring to a boil for approximately four minutes.
  • Add raspberries and cook at 225°F 
  • Mold and freeze


  • In the pre-cooked crust, with the financier, deposit ½ cm of raspberry marmalade
  • Pour the hearts, freeze, and put on a rack
  • Use a bright red neutral glaze and glaze the hearts
  • Cool in the fridge and put on the pies then cut raspberries in two and drop them around the heart.
  • Add a nice gold leave on the top
  • ENJOY with love! 

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