Hardly anything beats these “Financiers” as my idea of a coffee accompaniment, Ive adapted the following from François Payard‘s Chocolate Epiphany:
Triple Chocolate Financiers
Yield: 40 financiers
If you can not get financier molds, you can make this recipe in mini muffin pans, lining them with paper baking cups before pouring the batter in the molds. The resulting financiers will be a bit larger, so you’ll have fewer, but they’ll taste just as good.
Enjoy, gentle reader, enjoy!
- 1 cup confectioners’ sugar
- 1/2 cup plus 2 tablespoons finely ground blanched almonds
- 1/4 cup all-purpose flour
- 2 tablespoons Dutch processed cocoa powder
- 4 large egg whites, slightly beaten
- 1 teaspoon dark rum
- 1 teaspoon pure vanilla extract
- 1 teaspoon honey
- 4 tablespoons unsalted margarine **
- Vegetable cooking spray, for the molds
- 3 tablespoons semisweet mini chocolate chips
- 2 tablespoons cocoa nibs
Make the Batter: Sift together the confectioners’ sugar, finely ground blanched almonds, all-purpose flour,cocoa powder, and baking powder over a large bowl.Whisk in the egg whites, rum, and vanilla extract, until just combined.
Whisk the honey into the margarine and whisk the mixture into the batter until everything is combined, and lump free. Cover the batter and refrigerate it overnight or up to 4 days. This allows the flour to relax.
Bake the Financiers: Place a rack and preheat the oven to 375 F. Spray to 20 count financier molds with vegetable cooking spray. If using silicone molds, arrange them on a baking sheet.
Sprinkler 8 to 10 mini chocolate chips in each cup. Spoon the batter into a pastry bag or resealable plastic bag, and cut a 1/4 inch opening in the tip or corner of the bag. Pipe the batter almost to the top of each cup, and sprinkle cocoa nibs on the top.
Bake 10 to 12 minutes, or until the financiers spring back when you lightly press on them and the sides slightly pull back from the edges of the molds. Remove the molds from the oven and leave them on the baking sheet. Let the financiers cool in the molds. They can be stored in an airtight container in a cool, dry environment for up to 2 days.
Put the quantity of margarine required by the recipe in a saucepan over medium-high heat. Let it bubble and cook until it turns light golden brown. Whisk a couple of times during the process to ensure that all the butter melts and browns evenly. Once it reachers the desired color, immediately remove the butter from the heat and transfer to a bowl to stop the cooking process. Use immediately, or let cool until just warm to the touch but still melted, as directed in the recipe. [They taste great as parve cookies, but will taste far better as dairy ones. Use butter instead of margarine; browned butter has a nutty taste that goes fantastically well in desserts.]