Chocolate chip financier with hazelnut butter

I decided to prepare this pretty chocolate chips financier with hazelnut butter and the result is absolutely delicious. To create these mini cakes, I slightly changed the original recipe that comes from the brilliant mind of Cyril Lignac and his book La Pâtisserie. These amazing financier with chocolate chips and chopped almonds are covered with a spreadable hazelnut cream and decorated with crunchy chocolate chips. The gem of this recipe, which is actually very simple to prepare, is the use of hazelnut butter (la beurre noisette) which adds a delicious aftertaste to these mini cakese and makes them simply irresistible. Absolutely a must try.

Chocolate chip financier with hazelnut butter

Financier with chocolate chips and hazelnut butter. Irresistible mini treats by Cyril Lignac.
5 from 1 vote
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Cupcake
Cuisine vegetarian
Servings 8 financiers (minimum)
Calories 456 kcal

Ingredients
  

  • 80 g unsalted butter
  • 50 g almond flour
  • 140 g powdered sugar
  • 60 g all-purpose flour
  • 2 g baking powder three quarters of a teaspoon
  • 1.5 g salt half a teaspoon
  • 150 g egg white
  • 50 g chocolate chips
  • hazelnut spread toasted hazelnuts, chocolate chips for garnish

Instructions
 

Instructions hazelnut butter

  • To prepare a hazelnut butter we need to evaporate the water from the butter. Put diced butter in a non-stick pan and melt it over low heat. A foam will form on the surface – this is casein. As soon as the water starts to evaporate from the butter, the butter will start to make a noise (crackle).
  • In order not to burn your beurre noisette just listen to your butter. As soon as you no longer hear it making noise, the water has evaporated. It is ready when it has taken on a nice caramel color and has a delicious nutty scent. Remove the pan from the heat and pass the butter through a strainer to remove any residue. Set aside to cool down.

Instructions chocolate chip financier with hazelnut butter

Note from the author of this recipe

  • While you are preparing your mini cakes I just want to tell you that I really appreciate that you have decided to prepare my recipe. If you like it, I would be delighted and it could be a huge help for me if you follow me on my official social channel such as instagram where I publish every time a new recipe comes out. To become my follower just search for foodohfood in your instagram or click on this link: https://www.instagram.com/foodohfood/ and press Follow. Thank you from the bottom of my heart, Barbara. ^_^

Baking your mini chocolate chips cakes

  • Bake for 15 – 20 minutes. The baking duration varies according to the size of your moulds. Once the financiers are ready, let them cool before taking them out from the mould
  • The original recipe calls for the use of dark chocolate ganache but since I didn’t have any dark chocolate at home I preferred to use the hazelnut spread. I preheated some tablespoons of the spread just to make it more liquid and I poured it into the hollows over the financiers.
  • Finally I decorated everything with a few chocolate chips and hazelnuts to add some crunchiness.

Notes

The nutritional values are generated automatically for indicative purposes only and are therefore not completely accurate.

Nutrition

Serving: 8cakesCalories: 456kcalCarbohydrates: 34gProtein: 34gFat: 32gSaturated Fat: 46gTrans Fat: 23gCholesterol: 12mgSodium: 56mgFiber: 65gSugar: 23gVitamin A: 24IUVitamin C: 67mgCalcium: 57mgIron: 23mg
Keyword chocolate, chocolate cupcake, hazelnut, modern cakes, silicone mould, silikomart recipes
Tried this recipe?Let us know how it was!

Once you have decorated your treats, wait for the icing to become firmer and serve. To be kept at room temperature.

lot of love. B.

p.s. If you like these mini cakes you should also check my Kefir and butter chocolate chips muffins (photo below).

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