It might be because I chose to make these in cupcake liners, but nobody could understand what financiers are. They couldn’t wrap their minds around the idea that yes, these looked like cupcakes, but are really financiers in disguise. I spent 5 minutes explaining the concept of a financier to every person I gave these to, but really no one got it in the end.
“They are buttery little teacakes made with ground almonds. They got their name when a Parisian bakery near the stock exchange baked them in little molds resembling gold bricks.” – The Bojon Gourmet
Lazy to look for a proper and detailed explanation, so this’ll do (: financiers are essentially tiny teacakes made with ground almonds and melted butter, so they don’t have a fluffy airy texture like cupcakes/cakes. They are more like brownies, just that the grounded almonds give them a very grainy and nutty texture that’s unlike both fudgy and cakey brownies.
I’ve made these financiers once, a long long time ago, and since then I’ve been returning to this recipe. It chewy, nutty, chocolatey, and waaaah just heavenly! Nothing less than expected from dear Bea! If you were ever interested in making a financier, do start with this recipe cause it will not disappoint. Even if you were not interested, still try it. It might get you hooked onto this pretty French teacake!
GF Chocolate Hazelnut Financiers (makes 6 mini-cupcakes)
Adapted from Bea’s Gluten free chocolate hazelnut financiers
7 tablespoons (100 g) unsalted butter
1 cup (100 g) hazelnut meal
2 tablespoons (20 g) all purpose flour
2 tablespoons (10 g) cocoa powder
A pinch of sea salt
1/3 cup (70 g) Turbinado sugar
4 large egg whites (beaten with a fork until lightly foamy)
1 teaspoon pure vanilla extract
1. Preheat the oven to 180C. Set aside.
2. In a small pot, melt the butter. Cook until the butter has a nice hazelnut color and smells like hazelnuts. Let cool slightly.
3. In a bowl, mix all of the dry ingredients together. Beat in the egg whites.
4. Pour the butter inside the egg/flour batter and mix till incorporated, working quickly. Stir in the vanilla.
5. Divide the batter between the molds and bake the financiers for 20 minutes, or until the blade of a sharp knife comes out dry when inserted in the middle. Let cool and dust with confectioner’s sugar, if you like, when serving.