Rich Chocolate Financiers: Homemade Delight
Crafting Exquisite Chocolate Financiers at Home
Today, we’re elevating the classic financier with a decadent chocolate twist – introducing our Chocolate Financiers! These delightful treats offer a satisfyingly crisp exterior with a moist, chewy interior, complemented by a luxurious chocolate flavor. They’re perfect for special occasions, thoughtful gifts, or simply indulging your sweet cravings. Let’s bake these cafe-worthy financiers in your own kitchen!
Financier Batter Ingredients
- 75g unsalted butter
- 60g fresh egg whites
- 60g granulated sugar
- 8g honey
- A splash of vanilla extract
- 25g cake flour (or all-purpose flour)
- 35g almond flour
- 7g cocoa powder
Additional Toppings & Ingredients
- 6 chocolate sticks (or your favorite chocolate)
- Chocolate chips, as needed
- A pinch of salt
- 6 chocolate sticks (or your favorite chocolate)
- Chocolate chips, as needed
- A pinch of salt
Cooking Instructions
Step 1
Begin by melting 75g of unsalted butter in a saucepan or pot over low heat. Ensure the butter doesn’t burn as it melts.
Step 2
Increase the heat to medium-low and stir the butter constantly with a spatula. This step is crucial to prevent burning and ensure even heat distribution.
Step 3
Continue cooking the butter until it turns a clear, golden-brown color, and the bubbles on the surface become larger and the sizzling sound subsides. It should develop a nutty aroma, indicating it’s transforming into ‘brown butter’ or ‘beurre noisette’.
Step 4
To stop the butter from cooking further due to residual heat, place the pot into a bowl of cool water (or transfer the butter to a heatproof jug placed in the water bath). This is known as ‘quenching’ the butter.
Step 5
Using a pastry brush, lightly coat the inside of your financier molds with a small amount of the prepared brown butter. This creates a non-stick surface, ensuring your financiers release easily.
Step 6
Place the buttered molds in the refrigerator to chill while you prepare the batter.
Step 7
In a clean bowl, gently whisk 60g of egg whites with a whisk. Aim to lightly aerate them without creating excessive foam; just break down the large bubbles.
Step 8
Add 60g of granulated sugar, 8g of honey, and a splash of vanilla extract to the egg whites.
Step 9
Whisk these ingredients together until they are well combined and form a smooth, cohesive liquid. Ensure no ingredients are left unincorporated.
Step 10
In a separate bowl, combine 25g of cake flour, 35g of almond flour, and 7g of cocoa powder. These dry ingredients will be sifted together.
Step 11
Sift the flour, almond flour, and cocoa powder through a fine-mesh sieve. This ensures a lump-free, smooth batter.
Step 12
Pour the liquid mixture (from step 8) over the sifted dry ingredients. Using the whisk, gently combine them until just incorporated. Be careful not to overmix, as this can develop gluten and make the financiers tough.
Step 13
Gradually pour in the brown butter, gently heated to about 60°C (140°F), into the batter. Avoid adding overly hot butter, which could cook the egg whites.
Step 14
Whisk thoroughly until the brown butter is fully emulsified into the batter, creating a smooth, glossy consistency. Continue mixing until the batter is homogeneous and no separation is visible.
Step 15
Cover the bowl with plastic wrap or transfer the batter to an airtight container. Refrigerate for at least 40 minutes to allow the batter to chill and thicken, making it easier to pipe.
Step 16
After chilling, gently stir the batter with a spatula to loosen it up if it has become too stiff. Aim for a smooth, pipeable consistency without overworking it.
Step 17
Transfer the prepared batter into a piping bag fitted with a tip (a small round tip works well).
Step 18
Pipe the batter into the chilled, buttered financier molds, filling them about 80% full. This allows room for them to puff up slightly during baking without overflowing.
Step 19
For three of the financiers, place a chocolate stick on top of the batter. For the remaining three, sprinkle with chocolate chips. (Personally, I highly recommend using chocolate sticks for a richer chocolate experience!)
Step 20
Preheat your oven to 200°C (400°F) with both top and bottom heat for 5 minutes. Then, reduce the temperature to 190°C (375°F) for the top element and 185°C (365°F) for the bottom element, and bake for 17 minutes. Oven temperatures can vary, so adjust as needed.
Step 21
Immediately after baking, while the financiers are still warm, lightly sprinkle a tiny pinch of salt over those topped with chocolate sticks. This contrast of sweet and salty enhances the chocolate flavor beautifully.
Step 22
Allow the freshly baked financiers to cool completely at room temperature. Once cooled, transfer them to a serving plate for a stunning presentation of your homemade Chocolate Financiers! Enjoy them with a cup of coffee or tea.
