Tigre: Tiger-Striped Chocolate Financiers
How to Make Delicious Tigre at Home
Indulge in the exquisite flavor of Tigre, a delightful French pastry that resembles the markings of a tiger! This recipe guides you through creating these moist, tender financiers with a rich, molten chocolate center. Perfect for a special treat or an elegant dessert, they’re surprisingly simple to make at home.
Tigre Batter Ingredients- 85g unsalted butter
- 77g egg whites
- 51g granulated sugar
- 10g honey
- A dash of vanilla extract
- 53g almond flour
- 30g cake flour (or all-purpose flour)
- 30g dark chocolate, finely chopped
Chocolate Ganache Filling Ingredients- 30g dark chocolate
- 30g heavy cream
- 30g dark chocolate
- 30g heavy cream
Cooking Instructions
Step 1
Begin by placing 85g of unsalted butter in a small saucepan over medium-low heat.
Step 2
Gently melt the butter, stirring occasionally. Continue to cook it until it turns a golden brown color and develops nutty aromas. You’ll hear a crackling sound that gradually subsides. Once this stage is reached, remove it from the heat immediately to prevent burning. Let it cool slightly to about 50-60°C (122-140°F).
Step 3
In a separate mixing bowl, add 77g of egg whites. Lightly whisk them with a fork or a small whisk until they are just broken up and slightly frothy. Avoid creating too much foam.
Step 4
Add 51g of granulated sugar, 10g of honey, and a dash of vanilla extract to the whisked egg whites.
Step 5
Whisk the mixture gently until all the ingredients are combined and the sugar is partially dissolved, creating a smooth liquid base.
Step 6
Sift 53g of almond flour and 30g of cake flour directly into the wet ingredients. Sifting helps to prevent lumps and ensures a finer texture.
Step 7
Gently fold the dry ingredients into the wet mixture using a whisk or spatula until just combined and no dry streaks remain. Be careful not to overmix, as this can toughen the financier.
Step 8
Slowly pour the slightly cooled brown butter (around 50-60°C) into the batter. Stir with a spatula until the butter is fully incorporated and the batter is smooth and homogenous.
Step 9
Add the 30g of finely chopped dark chocolate to the batter. Ensure the chocolate pieces are evenly distributed.
Step 10
Use a spatula to gently mix the chopped chocolate into the batter. You want the chocolate pieces to remain somewhat distinct, so fold rather than vigorously stir.
Step 11
Prepare your Tigre molds by lightly greasing them with melted butter (not from the recipe amount). Then, dust the inside of each mold with muscovado sugar (optional, but adds a lovely crispness and color). Tap out any excess sugar.
Step 12
Transfer the batter into a piping bag fitted with a round tip. If you don’t have a piping bag, you can use a spoon. Fill each mold with batter, leaving about 20% of the space at the top to allow for expansion during baking.
Step 13
Bake in a preheated oven at 180°C (350°F) for approximately 18 minutes, or until the Tigres are golden brown on top and slightly pulling away from the sides of the mold. (If your oven runs hotter, consider 175°C/350°F for 18 minutes).
Step 14
While the Tigres are baking, prepare the chocolate ganache. Combine 30g of dark chocolate and 30g of heavy cream in a small heatproof bowl. Place the bowl over a saucepan of simmering water (double boiler method), ensuring the bottom of the bowl doesn’t touch the water. Stir gently until the chocolate is fully melted and the mixture is smooth and glossy.
Step 15
Once baked, let the Tigres cool in their molds for about 5 minutes before carefully unmolding them onto a wire rack. Allow them to cool completely. Once cooled, fill the hollow center of each Tigre with the prepared chocolate ganache.
Step 16
Arrange the filled Tigres on a serving plate, and your homemade masterpiece is ready to be enjoyed! Serve with a cup of tea or coffee for a perfect afternoon treat.
