Financiers chocolat blanc are elegant French tea cakes with a crisp, browned-butter exterior and a soft, moist crumb, here enriched with white chocolate for a delicate sweetness. The combination of nutty beurre noisette and creamy white chocolate creates a sophisticated treat that is surprisingly simple to make at home. These little cakes are perfect for dessert buffets, afternoon tea, or a refined snack.
Ingredients
- 1/2 cup (115 g) unsalted butter, plus more for the molds
- 1 cup (100 g) almond flour
- 1 cup (120 g) powdered sugar
- 1/2 cup (60 g) all-purpose flour
- 4 large egg whites (about 120 g), at room temperature
- 1/2 teaspoon vanilla extract
- 3.5 oz (100 g) white chocolate, finely chopped
- Pinch of salt
Instructions
- Preheat your oven to 375°F (190°C). Generously butter a 12-cavity financier mold (or mini muffin pan) and set aside.
- In a small saucepan, melt the butter over medium heat. Continue cooking, swirling occasionally, until the butter turns a deep golden brown and smells nutty, about 5-7 minutes. Remove from heat immediately and pour into a heatproof bowl to stop cooking. Let cool slightly.
- In a large bowl, whisk together the almond flour, powdered sugar, all-purpose flour, and salt. Make a well in the center.
- Add the egg whites and vanilla extract to the dry ingredients. Stir with a spatula until just combined, being careful not to overmix. The batter will be thick.
- Pour the warm browned butter into the batter and fold gently until fully incorporated. The batter should be smooth and shiny.
- Fold in the finely chopped white chocolate, reserving a few pieces for topping if desired.
- Cover the batter and refrigerate for at least 1 hour. This chilling step is essential for developing the signature texture and flavor.
- Spoon the chilled batter into the prepared molds, filling each cavity about 3/4 full. If you reserved some chocolate, sprinkle it on top now.
- Bake for 12-15 minutes, until the edges are golden brown and the tops spring back lightly when touched. A toothpick inserted in the center should come out clean.
- Let the financiers cool in the mold for 5 minutes, then carefully unmold onto a wire rack to cool completely.
Tips
- Brown the butter properly: The butter should be a deep amber color, not just melted. Watch it closely; it can go from perfect to burnt quickly. The nutty aroma is your cue to remove it from the heat.
- Don’t skip the chilling: Chilling the batter solidifies the butter, which helps create the crisp exterior and tender interior during baking. It also makes the batter easier to handle.
- Use good white chocolate: Since white chocolate is the star, choose a high-quality brand with cocoa butter (not just vegetable fats) for the best flavor and melt.
- Room-temperature egg whites: Room-temperature egg whites incorporate more easily into the batter, ensuring a smooth, lump-free mixture.
Serving Suggestions
Serve financiers slightly warm or at room temperature. They are delightful with a cup of coffee, espresso, or tea. For a dessert, pair them with fresh raspberries or a berry coulis, as the tartness of the berries balances the sweetness of the white chocolate. A dusting of powdered sugar just before serving adds a touch of elegance.
Variations
- Citrus twist: Add the zest of one lemon or orange to the batter along with the vanilla for a bright, aromatic flavor.
- Nutty crunch: Replace half of the white chocolate with chopped toasted pistachios or hazelnuts for added texture.
- Berry swirl: Spoon a small amount of raspberry or strawberry jam into the center of each financier before baking for a fruity surprise.
- Dark chocolate version: Substitute the white chocolate with dark chocolate (at least 60% cacao) for a less sweet, more intense treat.
Storage and Reheating
Store baked financiers in an airtight container at room temperature for up to 3 days. They also freeze well for up to 2 months; thaw overnight in the refrigerator or at room temperature. To refresh, reheat in a 300°F (150°C) oven for 3-5 minutes until just warm and crisp again.
Frequently Asked Questions
Can I use salted butter? Yes, you can, but reduce or omit the added salt in the recipe. The salted butter will add a nice contrast to the sweetness.
Why did my financiers stick to the mold? Be sure to butter the molds thoroughly, including the crevices. Using a non-stick spray or a brush to coat every nook works best. Letting them cool for 5 minutes before unmolding also helps.
Can I make the batter ahead of time? Absolutely. The batter can be stored in the refrigerator for up to 2 days before baking. Just let it sit at room temperature for 10 minutes before spooning into the molds.
What if I don’t have a financier mold? A mini muffin pan works perfectly. The baking time may be slightly shorter, so start checking at 10 minutes.
Why is my batter so thick? That’s normal. The batter should be thick and paste-like, not liquid. If it seems too stiff, you can add a tablespoon of milk or water to loosen it slightly.
Can I use liquid egg whites from a carton? Yes, you can. Just measure the required amount (about 1/2 cup) and bring them to room temperature before using.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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