Decadent Macadamia Chocolate Financiers
Recipe for Macadamia Chocolate Financiers
Indulge in a moment of pure chocolate bliss with these decadent Macadamia Chocolate Financiers. Perfect for those days when you crave a rich, flowing chocolate experience. These financiers boast a crisp exterior and a moist, tender interior, generously filled with luscious chocolate. They make a perfect homemade treat or a delightful gift. Follow these detailed instructions to create a bakery-worthy dessert with ease.
Financier Batter- 140g Unsalted Butter
- 125g Egg Whites, at room temperature
- 100g Granulated Sugar
- 20g Honey
- 1g Salt
- 24g Cake Flour (low protein flour)
- 24g Bread Flour (high protein flour)
- 40g Almond Flour
- 15g Cocoa Powder
- 40g Dark Couverture Chocolate or Chocolate Chips, finely chopped (approx. 5mm pieces)
- Butter for greasing molds
Macadamia Chocolate Glaze- 135g Dark Couverture Chocolate
- 27g Vegetable Oil (e.g., canola oil, grapeseed oil)
- 40g Roasted Macadamia Nuts, finely chopped
- 135g Dark Couverture Chocolate
- 27g Vegetable Oil (e.g., canola oil, grapeseed oil)
- 40g Roasted Macadamia Nuts, finely chopped
Cooking Instructions
Step 1
Begin by lightly greasing the inside of your financier molds with softened butter. This ensures the financiers release cleanly after baking. Place the greased molds in the refrigerator to chill while you prepare the batter.
Step 2
Prepare the macadamia nuts for the glaze. Finely chop the roasted macadamia nuts using a knife or chopping tool. Aim for small pieces that retain a slight crunch, rather than a fine powder.
Step 3
Next, finely chop the dark couverture chocolate or chocolate chips that will go into the financier batter. Chopping them into roughly 5mm pieces prevents them from blocking the piping bag when you fill the molds. This ensures the chocolate is evenly distributed within the batter.
Step 4
Finely chop the dark couverture chocolate intended for the glaze. This makes it easier and quicker to melt evenly.
Step 5
Place the chopped macadamia nuts, chopped chocolate for the batter, and chopped chocolate for the glaze into separate clean bowls. Set them aside. Having your ingredients prepped will make the subsequent steps much smoother.
Step 6
Now, it’s time to make brown butter (beurre noisette), which adds a wonderful nutty depth of flavor. To safely cool the hot butter later, prepare a bowl of ice water or cold water. This is a crucial step to prevent the butter from burning.
Step 7
In a heavy-bottomed saucepan, melt the unsalted butter over medium-low heat. A thick-bottomed pot distributes heat more evenly, reducing the risk of burning.
Step 8
As the butter melts, larger foam will start to form on the surface. Stir continuously with a spatula, closely watching the color of the butter at the bottom of the pan. Be careful not to let it burn.
Step 9
When the foam becomes finer and the butter begins to turn a light golden-brown color, reduce the heat to low. You’ll notice a fragrant, nutty aroma developing. Continue stirring to ensure even browning without burning.
Step 10
Once the butter reaches your desired rich brown color and aroma, immediately remove the pan from the heat. Plunge the bottom of the pan into the prepared ice water for a few seconds to stop the cooking process. Then, carefully strain the brown butter into a separate heatproof bowl and let it cool completely. It should cool down to around 60°C (140°F) or lower before being added to the batter.
Step 11
Prepare the egg whites. Since cold egg whites can be tricky to work with, ensure they are at room temperature (leave them out for about 30-60 minutes beforehand). Gently whisk the egg whites until they are lightly frothy but not stiff.
Step 12
Add the salt, granulated sugar, and honey to the whisked egg whites. Stir with the whisk until the sugar granules are mostly dissolved and the mixture is smooth. Avoid overmixing.
Step 13
Sift the cake flour, bread flour, almond flour, and cocoa powder together into a separate bowl. Sifting ensures there are no lumps and creates a finer texture in your batter. Sifting twice will yield even better results.
Step 14
Gradually add the sifted dry ingredients to the egg white mixture. Using a whisk, start mixing from the center outwards in small circles, gradually expanding the circles until everything is just combined. Be careful not to overmix; this can toughen the financiers.
Step 15
Continue mixing gently until you achieve a smooth, uniform batter with no visible streaks of dry ingredients. The batter should be smooth and flowing.
Step 16
Check the temperature of the cooled brown butter. It should be around 60°C (140°F). If it’s too hot, it could cook the egg whites, so ensure it’s at the right temperature.
Step 17
Now, it’s time to combine the brown butter with the batter. Gradually pour the cooled brown butter into the batter in 3-4 additions, whisking gently after each addition until fully incorporated. The batter should become smooth and emulsified. For an extra smooth texture, you can strain the brown butter through a fine-mesh sieve before adding it.
Step 18
Add the finely chopped dark couverture chocolate or chocolate chips to the batter. Use a spatula to gently fold them in, distributing the chocolate pieces evenly throughout the mixture.
Step 19
Using a rubber spatula, scrape down the sides and bottom of the bowl thoroughly to ensure all ingredients are fully combined. The final batter should be glossy and smooth.
Step 20
Transfer the financier batter into a piping bag. This makes filling the molds neat and consistent.
Step 21
Snip the tip of the piping bag and pipe the batter into the chilled, buttered financier molds. Fill each mold about 80% full to allow room for them to puff up during baking. Avoid overfilling.
Step 22
Bake the financiers in a preheated oven at 190-200°C (375-400°F) for approximately 15-18 minutes. They are ready when they are beautifully puffed and have a rich golden-brown color. Baking times may vary depending on your oven.
Step 23
As soon as the financiers are out of the oven, carefully remove them from the molds and place them on a wire rack to cool completely. Removing them immediately while hot helps maintain their crisp exterior. Cooling on a wire rack allows air circulation, preventing the bottoms from becoming soggy.
Step 24
Prepare the chocolate glaze. Melt the finely chopped dark couverture chocolate either over a double boiler (bain-marie) or in the microwave. If using a microwave, heat in short 20-second intervals, stirring between each, to prevent burning and ensure smooth melting.
Step 25
Monitor the temperature of the melting chocolate. It should not get too hot, ideally around 45-50°C (113-122°F). Using a thermometer can help ensure accuracy and prevent the chocolate from seizing.
Step 26
Once the chocolate is melted, stir in the vegetable oil until thoroughly combined. The oil will make the glaze smoother, more fluid, and prevent it from hardening too rigidly.
Step 27
To help emulsify the chocolate and oil, use an immersion blender to blend the mixture for 1-2 minutes on a low setting. This creates a glossy, smooth glaze. Be careful not to incorporate too much air and create bubbles.
Step 28
Stir in the finely chopped roasted macadamia nuts into the chocolate glaze. The nuts will add a delightful crunch and nutty flavor to complement the chocolate.
Step 29
Dip each cooled financier into the chocolate glaze, ensuring it’s generously coated on all sides, including the top and edges.
Step 30
Lift the glazed financier and let any excess chocolate drip off briefly. Then, place it on a parchment-lined tray or back onto the wire rack, allowing the glaze to form a rich, appealing coating. Don’t be shy with the glaze; a generous coating is key!
Step 31
Place the glazed financiers in the freezer for 20-30 minutes to set the chocolate. Once the glaze is firm, remove them and let them set at room temperature for another 2-3 hours, or until completely hardened. The setting time may vary depending on the ambient temperature. For an extra treat, you can individually wrap the hardened financiers and freeze them to enjoy later, almost like a chocolate ice cream. Enjoy your delicious Macadamia Chocolate Financiers!
