Bastille Day Indulging: Triple Chocolate Financiers

Triple Chocolate Financiers (1) copy

France may be long gone from the World Cup, but that doesn’t mean we have to stick to schnitzel (or whatever it is the Dutch/Argentinians eat) at our viewing parties this weekend. Bastille Day — everyone’s favorite excuse to overdo it on red wine and rich food — is coming up this Monday, which means it’s time to break out the good stuff.

In honor of France’s big day, Master pâtissier Francois Payard was nice enough to share this over-the-top indulgent recipe for his signature triple chocolate financiers.

You’ll need a financier pan for the recipe below (clearly you have one, right?) If not, good ol’ muffin tins will do just fine.

Triple Chocolate Financiers

Makes: 35 mini financiers

1 cup powdered sugar
1/3 cup almond flour
¼ cup all purpose flour
2 tbs cocoa powder
¼ teaspoon baking powder
½ teaspoon honey
1 tbs brown butter
1 tsp vanilla extract
4 egg whites
1 teaspoon dark rum
½ cup mini chocolate chips
¼ cups cocoa nibs

Place the butter and vanilla bean in a saucepot and cook over medium heat until it begins to color slightly and turn to brown butter.

Remove the pot from the heat, strain and set it aside.

Mix the dry ingredients together and sift it into a bowl. Add the egg whites, vanilla, and the rum. Mix, till just combined.

Add the honey to the browned butter and mix it into rest of the ingredients with a whisk. Make sure there are no lumps. Store the mixture overnight in the refrigerator.

Take the sheet silicon financier mold and spray with pan spray. Sprinkle 3 or 4 mini chocolate chips in each slot. Pipe the mixture almost to the top and sprinkle the top with crushed cocoa nibs.

Bake the sheet 375F for approximately 12 minutes or until the financiers spring back when touched.

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