Best Chocolate Financiers Recipes

CHOCOLATE FINANCIERS

Chocolate Financiers image

Provided by Christine Muhlke

Categories dessert

Time 45m

Yield Makes 14 financiers

Number Of Ingredients 9

Ingredients

Vegetable oil
9 tablespoons unsalted butter
1 1/8 ounces bittersweet chocolate, finely chopped
1 vanilla bean
1 cup confectioners' sugar
1/4 cup plus 2 teaspoons flour
1/3 cup plus 1 tablespoon finely ground almonds
1 tablespoon plus 1/2 teaspoon finely ground pistachios
4 egg whites

Steps:

Preheat the oven to 400 degrees. Grease a financier mold (tops of mold should measure approximately 1 7/8 by 3 * inches), madeleine mold or small muffin tin with vegetable oil and place on a baking sheet. If you use individual molds, you'll need 14.
Melt the butter over medium-low heat, stirring often, until it turns amber and smells nutty; keep warm. Melt the chocolate in a double boiler over low heat and keep warm. Split the vanilla bean in half lengthwise and scrape out the seeds. Set both the pod and seeds aside.
In a large bowl, sift together the sugar and flour. Add the almonds and pistachios and mix with a wooden spoon. Add the egg whites, vanilla pod and seeds and stir vigorously. Strain a quarter of the warm butter over the mixture and stir to combine. Strain in the remaining butter and mix well; then stir in the melted chocolate.
Let the batter cool to room temperature. Remove the vanilla pod. (The batter will hold in the refrigerator for up to 3 days.)
Pour the batter almost to the top of the molds. Bake for 12 to 13 minutes; rotate the pan after 6 minutes. Let cool slightly on the baking sheet and then transfer from the mold to a baking rack.

Nutrition Facts : @context http, Calories 150, UnsaturatedFat 4 grams, Carbohydrate 13 grams, Fat 10 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 5 grams, Sodium 14 milligrams, Sugar 10 grams, TransFat 0 grams

CHOCOLATE FINANCIERS

Chocolate Financiers image

IPP- Week 3 May 24th This rescipe is for the small chocolate cake in the photo. They have had their bottoms dipped in white chocolate, topped with a chocolate flavored butter cream, and a white and dark chocolate curl. I'm sorry about the European measurements. These recipes are copied straight from my notes in my individual production pastry class. If you would like to convert the measurements, i recommended using this conversions calculator: http://southernfood.about.com/library/info/blconv.htm

Provided by Jordan Michelle Falco @Valencia_Baking

Categories Cakes

Number Of Ingredients 9

Ingredients

165 gram(s) icing sugar
60 gram(s) almond powder
15 gram(s) trimoline (or other inverted sugar, such as honey)
150 gram(s) egg whites
90 gram(s) butter, cooked to nut color (browned)
2 gram(s) vanilla extract
40 gram(s) flour
30 gram(s) cocoa powder
2 gram(s) baking powder

Steps:

Using an electric mixer fitted with the paddle, place the icing sugar and almond powder in the bowl, then work in the inverted sugar. Add the egg whites, the butter, the vnilla and the flour, sifted with cocoa and baking pwoder. Allow the mixture to rest in teh firdge for about 2 hours.
Pipe into buttered special small financiers moulds or the "Flexipan" tray designed for petit fours sized financiers. Bake in a fan forced oven at 210C for about 12 minutes.