Chocolate Sprinkles & Caramel Heart
Financiers are made of egg whites, almond flour and brown butter, they are soft and moist.
Usually, they have a rectangular shape but tiger financiers have a hole in the middle to fill. You”ll typically see them filled up with a dark chocolate ganache, but caramel sauce is also a great option.
If you don’t have the time to prepare one of these, I’m sure you can find something in your pantry, like a chocolate spread, jam, peanut butter…
Now, are you familiar with brown butter?
Brown butter is very easy to make, you simply need to put the butter in a pot on medium heat on your stove. It’s going to melt and at some point, start to bubble.
From that point on, you want to mix it with a whisk constantly so it doesn’t burn.
When it reaches a nice light brown color, and smells nutty, remove from the heat and strain. Don’t pour in a plastic dish as it’s going to melt since brown butter gets very hot!!
You want the brown butter to cool down before mixing it with the rest of the ingredients. Otherwise, the chocolate sprinkles are going to melt and the financiers are not going to look as nice.
If you want to make these tiger financiers with caramel sauce, check out my recipe here. Feeling like a chocolate ganache? You can find a dark chocolate ganache in my Chocolate & Peanut Caramel Cups recipe.
If you don’t have molds with a hole, you can still make these in a cupcake shape, and pipe the ganache on top, just make sure to allow the ganache to cool down, at room temperature, before piping.
The batter is very easy to make, you don’t need a stand mixer.
I personally pipe the batter into the molds but if you’re not comfortable with piping bags, you can scoop it – I used silicone canelé molds and sprayed them with oil.
When out of the oven, allow to cool down for 10 minutes before unmolding. The financiers should come off easily by flipping the molds upside down.
- ⅔ cup almond flour 66 g
- 4 egg whites 120 g
- 4 tbsp flour 42 g
- 1 cup + 1 tbsp icing sugar 132 g
- ½ cup salted butter 120 g – or unsalted with a pinch of salt
- 3 heaping tbsp chocolate sprinkles 36 g
- ½ cup caramel sauce or chocolate ganache see link in notes above
- Start by making the brown butter. Heat up the butter in a pot over medium heat, when it's melted and starts bubbling, whisk constantly until it reaches a nice amber color and smells nutty. Strain in a glass or metal container – don't use plastic as it's going to melt.Allow to cool down at room temperature.
- When the brown butter is cooled, preheat the oven at 350°F.
- In a bowl, whisk together the almond flour, egg whites, flour and icing sugar.
- Add the brown butter, mix until combined.
- Lastly, mix in the chocolate sprinkles.
- Grease the molds with oil or butter and pour in the batter, about ¾ filled.
- Bake for 15 to 20 minutes.Wait about 10 minutes before unmolding.
- When the financiers are cooled down, pipe the caramel sauce.