Financiers with chocolate ganache

Financiers recipe

Hi there my petite french friends!

A while ago I made a new acquaintance – Financiers with chocolate filling. Simple yet decadent, exactly the way I love it!

A classic financier is often baked in a leaf-like shape tin, and then garnished with flaked almonds. For this recipe, since I needed a cavity in which the ganache could be piped, I bought a Siliconflex – savarin 18 x 18 ml (picture here) which turned out to be an excellent form.

I do not really know how to categorize them – the almond flavour is warm and friendly, complemented by vanilla and contrasted with the lemon zest. The chocolate gives it a mushiness and every bite gives you both cake and chocolate. Extremely yummy.

You can easily do them from scratch in forty-five minutes, a beginner would succeed even blind-folded and one batch yields using the same mold as I do, approximately fifty financiers.

Financiers with chocolate ganache

Time: Forty-five minutes

  • 190 g butter (use real butter)
  • 150 g almond flour
  • 220 g icing sugar
  • 80 g flour (wheat)
  • 1 pinch salt
  • 190 g egg white (6-7 eggs)
  • Zest buy CBD products 1/2 lemon
  • 0.5 vanilla pod
  • 1 batch chocolate ganache
  1. Pre-heat oven to 225 C
  2. Melt butter and let brown until you have a nutty beurre noisette (brown butter). Remove from heat and let cool. Strain it using a fine meshed sieve – you want the butter, not the particles in the bottom of the pan.
  3. Sift the almond flour, icing sugar and flour in a bowl. Add the salt. Mix with a fork until combined.
  4. Add egg white and butter to the flour mixture and fold using a spatula.
  5. Zest the lemon and split the vanilla pod, scrape it and add it all to the batter (not the empty pod though, that can instead be saved and put in a jar with granulated sugar to create homemade vanilla sugar). Fold until all is combined.
  6. Fill each mold three-quarters full, using a spoon or a pastry bag. Do not overfill the molds.
  7. Pound the mold on the countertop to remove pockets of air in the batter.
  8. Bake for approximately seven minutes or until they’ve changed slightly in colour to a light brown nuance.
  9. Let cool for a minute, turn the mold upside down to remove the cakes and let them cool on a wire rack.
  10. Fill them with chocolate ganache.
  11. Store in an airtight container in room temperature for up to two days (best consumed while still fresh!)