Almond Chocolate Cream Financiers
Almond Chocolate Cream Financiers
Rich and Luxurious Almond Chocolate Cream Financiers
Let’s make financiers that are simple to bake yet incredibly rich in flavor! These are almond chocolate financiers topped with a luscious chocolate cream. They taste even better after resting for a day! Enjoy these financiers packed with almonds and a decadent chocolate cream that offers a delightful balance of sweet and bitter notes. Let’s get baking!
Basic Preparation- Financier molds, enough for 5-6 pieces
Almond Chocolate Financier Batter- Unsalted butter 35g
- Granulated sugar 45g
- Pinch of salt
- Cake flour 12g
- Almond flour 25g
- Cocoa powder 8g
- Baking powder 1/6 tsp
- Egg whites 40g (room temperature)
- Honey 5g
- Toasted sliced almonds 15g (finely chopped)
Chocolate Cream- Heavy cream (35% fat or higher) 65g
- Dark chocolate (couverture recommended) 40g (finely chopped)
- Honey 10g
- Lemon juice 1 tsp
- Cointreau (or rum) 1/2 tsp
Garnish- Cointreau (or rum) for brushing, a little
- Lemon zest, finely grated, a little
- Unsalted butter 35g
- Granulated sugar 45g
- Pinch of salt
- Cake flour 12g
- Almond flour 25g
- Cocoa powder 8g
- Baking powder 1/6 tsp
- Egg whites 40g (room temperature)
- Honey 5g
- Toasted sliced almonds 15g (finely chopped)
Chocolate Cream- Heavy cream (35% fat or higher) 65g
- Dark chocolate (couverture recommended) 40g (finely chopped)
- Honey 10g
- Lemon juice 1 tsp
- Cointreau (or rum) 1/2 tsp
Garnish- Cointreau (or rum) for brushing, a little
- Lemon zest, finely grated, a little
- Cointreau (or rum) for brushing, a little
- Lemon zest, finely grated, a little
Cooking Instructions
Step 1
First, let’s make the flavorful brown butter (beurre noisette). Place the 35g of butter in a saucepan over low heat. Stir continuously as it melts and begins to toast. Once it foams and turns a nutty brown color, remove it from the heat. Let it cool to about 50°C (122°F), then strain it through a fine-mesh sieve. Measure out 25g of the clear butter oil to use.
Step 2
In a mixing bowl, sift together the cake flour, almond flour, cocoa powder, and baking powder. Add the granulated sugar and salt, and whisk them together thoroughly to ensure no lumps remain. Pour in the room temperature egg whites and whisk until well combined. Finally, add the honey and mix until the batter is smooth and homogenous.
Step 3
Add the prepared 25g of brown butter to the batter. Using a spatula or whisk, mix gently until the batter is smooth and uniform. It’s important to mix thoroughly to prevent the butter from separating.
Step 4
Transfer the finished batter into a piping bag. Generously butter and flour your financier molds. Pipe the batter into the molds, filling them about 80% full, as they will puff up during baking. Gently tap the molds on the counter to level the surface of the batter. Then, evenly sprinkle the finely chopped toasted sliced almonds over the batter. These almonds will add a wonderful crunch and nutty flavor.
Step 5
Bake in a preheated oven at 200°C (400°F) for 10-15 minutes, or until the financiers are puffed and have a beautiful golden-brown color. Once baked, carefully remove them from the molds and let them cool completely on a wire rack. After cooling, lightly brush the tops of the financiers with a little Cointreau (or rum) for an added touch of moisture and aroma.
Step 6
While the financiers are cooling, let’s prepare the luscious chocolate cream. In a small saucepan, gently heat the 65g of heavy cream over low heat until the edges just begin to simmer. Do not boil. Remove from heat and add the finely chopped dark chocolate. Let it sit for about a minute to allow the chocolate to melt. Then, stir with a whisk or spatula until you have a smooth, glossy ganache. Stir in the 10g of honey, 1 tsp of lemon juice, and 1/2 tsp of Cointreau (or rum). Cover the surface of the warm ganache with plastic wrap and chill it in the refrigerator until cold.
Step 7
Once the ganache is thoroughly chilled, place the bowl over an ice bath. Whip the ganache using an electric mixer until stiff peaks form. Be careful not to over-whip, as it can separate. Transfer the whipped chocolate cream into a piping bag fitted with a star tip (a chiffon tip is recommended).
Step 8
Pipe the chocolate cream onto the cooled financiers in a decorative swirling pattern. Finally, sprinkle a tiny bit of fresh lemon zest over the chocolate cream for a touch of brightness and visual appeal. Your beautiful Almond Chocolate Cream Financiers are now complete! Enjoy this delightful treat.
