Financiers with chocolate ganache

Financiers chocolate recipe

Well hi there my little french darling!

A while ago I came across one for me completely new acquaintance – Financier with chocolate filling. A classic financier is often made in a fine, almost leaf-like shape, and then garnished with a little flaked almonds.

But that is the classic version and although it is nice at a fika in a summer morning with a glass of elderberry juice, if always prefer this version.

What I did (of course not without inspiration from others who actually know what they’re doing) was that I bought a form called Silicon Flex – savarin 18 x 18 ml and can be ordered online from Amazon and the likes. Then I filled the molds to three-quarters with batter before spending some time in the oven.

After they cooled I used a piping bag to fill them with ganache. Serve immediately after that although they can be stored in an airtight container för at least a day.

I don’t really know how to categorize them – the almond flavor is warm and cozy, complemented by vanilla and contrasted with lemon peel. The chocolate creates a mushiness and if you don’t finish it in two bites you’ve jus discovered your superpower: superhuman self-control. Yes, it’s that incredibly yummy.

You can do them in absolutely no time and you will end up with quite a lot using only one batch.


Financiers with chocolate ganache

Time: Half an hour of work and half an hour in the oven
Amount: 50, give or take a few

  • 190 g butter
  • 150 g almond flour
  • 220 g icing sugar
  • 80 g flour
  • 1 pinch of salt
  • 190 g egg white (6-7)
  • Zest of 0.5 lemons
  • 0.5 vanilla bean
  1. Preheat oven to 230 C (450 F).
  2. Brown the butter on medium heat. Make sure you whisk it constantly or you’ll end up with burnt particles. When the color turns medium brown and you can smell the distinct nuttinnes, immediately remove from the heat and pour through a fine meshed sieve.
  3. Sift almound flour, icing sugar, flour and salt in a bowl. Mix thoroughly.
  4. Add egg white, butter, lemon zest and the scraped vanilla bean to the flour-mix. Fold the batter using a spatula until all it’s lump free.
  5. Fill the moulds three quarters full (I use a piping bag) and gently tap them on the surface of your workspace to remove any airpockets.
  6. Bake until the are lightly brown, approx 7 minutes.
  7. Let cool on a wire rack, remove from moulds and fill with chocolate ganache.
  8. Serve immediately or store in an airtight container for a day.