financiers

A fancy name for muffins with chocolate filling, these gluten-free Financiers will be your go-to dessert. Be prepared: you might just want to hide them for yourself once you taste them.

Gluten-Free Financiers With Chocolate Ganache

dark chocolate

heavy cream

butter

Tablespoons of butter, melted

hazelnut meal

sugar

potato starch

tapioca starch

salt

egg eggs

Place the dark chocolate pieces in a glass or metal bowl. In a small sauce pot, scald the cream until the edges of the pot are just starting to bubble. Do not boil! Pour over the chocolate and let sit for a moment, to melt the chocolate. Stir slowly to incorporate the cream and chocolate together. It should start to thicken up as the chocolate gets melted completely and incorporated into the cream. Set in the fridge to chill and thicken even more. You are aiming for the consistency of peanut butter. Meanwhile, make the financiers.

Dark Chocolate Ganache:

Preheat oven to 375 degrees Fahrenheit. In a small pot, heat the ¾ cup of butter over medium-high heat, occasionally swirling the pan until the butter begins to bubble and turn brown. Set aside to cool.

Using a pastry brush, spread the 3 tablespoons of melted butter into 30 cavities of the mini muffin tins. Set aside.

Whisk together the hazelnut meal, powdered sugar, potato starch, tapioca starch and salt. Add the egg whites and whisk to combine. While whisking vigorously, pour the browned butter into the batter and blend to a uniform texture. Using a small food scoop, fill each of the prepared muffin cavities 2/3 full. Bake 4 minutes to begin to set the financiers.

While the little cakes are baking, fill a small pastry bag with chilled chocolate ganache. Pull the cakes from the oven, squeeze a small dollop of ganache into the center of each cake, and return the cakes to the oven. Drop the oven temperature to 350 degrees and finish baking until lightly golden brown and a toothpick inserted in the center comes out clean, about 8-10 minutes.

Remove onto cooling racks and let cool at least 10 minutes before you eat them (so the ganache doesn’t burn your mouth!). Enjoy!

To make the Financiers:

https://www.youtube.com/watch?v=rk1D3vb21po

Kyra Bussanich of Kyra's Bake Shop joins KC to make Hazelnut Financiers!  (Recipe Below)
Mildly sweet and nutty, these little bites are the perfect showstopper dessert. The dollop of dark chocolate ganache makes for a decadent treat! Get the printable recipe here: https://gfreefoodie.com/gluten-free-financiers-dark-chocolate-ganache/

Hazelnut Financiers with Dark Chocolate Ganache recipe, courtesy Kyra Bussanich, Gluten Free Cupcake Wars winner - 
Dark Chocolate Ganache

2/3 cup dark chocolate
2/3 cup heavy cream

Place the dark chocolate pieces in a glass or metal bowl. In a small sauce pot, scald the cream until the edges of the pot are just starting to bubble. Do not boil! Pour over the chocolate and let sit for a moment, to melt the chocolate. Stir slowly to incorporate the cream and chocolate together. It should start to thicken up as the chocolate gets melted completely and incorporated into the cream. Set in the fridge to chill and thicken even more. You are aiming for the consistency of peanut butter. Meanwhile, make the financiers.

Financier batter

¾ cup butter
3 Tablespoons of butter, melted
1 ½ cups ground hazelnut meal
1 ½ cups powdered sugar
¼ cup potato starch
¼ cup tapioca starch 
1 teaspoon salt
egg whites from 5 large eggs

Preheat oven to 375 degrees Fahrenheit. In a small pot, heat the ¾ cups of butter over medium-high heat, occasionally swirling the pan until the butter begins to bubble and turn brown. Set aside to cool.

Using a pastry brush, spread the 3 tablespoons of melted butter into 30 cavities of the mini muffin tins. Set aside.

Whisk together the hazelnut meal, powdered sugar, potato starch, tapioca starch and salt. Add the egg whites and whisk to combine. While whisking vigorously, pour the browned butter into the batter and blend to a uniform texture. Using a small food scoop, fill each of the prepared muffin cavities 2/3 full. Bake 4 minutes to begin to set the financiers. While the little cakes are baking, fill a small pastry bag with chilled chocolate ganache. Pull the cakes from the oven, squeeze a small dollop of ganache into the center of each cake, and return the cakes to the oven. Drop the oven temperature to 350 degrees and finish baking until lightly golden brown and a toothpick inserted in the center comes out clean, about 8-10 minutes.

Remove onto cooling racks and let cool at least 10 minutes before you eat them (so the ganache doesn't burn your mouth!). Enjoy!

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How to make Gluten-Free Hazelnut Financiers and Dark Chocolate Ganache

Enjoy this insanely easy financier recipe to make brown butter French financiers. Their texture is amazing, their taste is beyond delicious. These financier cakes are perfect for your afternoon pick-me-up or as finger food while entertaining. 

Authentic French Financier Recipe

+ 2 tablespoons (225 g) powdered (icing) sugar

+ 1 1/2 tablespoons (75 g) all-purpose flour

+ 13 teaspoons (90 g) almond flour

hazelnut flour

7.4 oz (210 g) butter, unsalted

To make the brown butter,

in a small saucepan, heat butter on low to medium heat, occasionally swirling the pan over the stovetop for about 5 minutes. It will foam at first, but then it will begin to brown, producing dark golden flecks (browned milk solids). Check the color and once you are happy with the level of browning, pour the butter (with milk solids) in a bowl to stop cooking. Let it stand and fully cool down.

To make the cake batter,

 using an electric mixer whisk egg whites for no longer than 20 seconds and set aside. In a separate bowl, combine sugar, all-purpose flour, almond, and hazelnut flour. Add beaten egg whites to the dry ingredients and mix with a hand whisk. Stir in the brown butter.

Generously butter cavities of a mini muffin pan. Pour the batter into the mold filling the holes up to two-thirds. Bake for 15 to 17 minutes, until nicely browned. Remove from the oven, and let cakes cool before removing them from the mold.

Hi Irina,
As mentioned by someone else, I also think these are too sweet. I guess this is because of the combination of sugar level and almonds, which are already sweet by themself.
I calculated that the recipe you used as a base has a sugar percentage of 32% and your own variation has a sugar percentage of 28,8%. So it is already better.
I will look into decreasing the sugar, but maybe you can also look at it yourself. Cheers, Vry

Hi Irina, I made these financiers, their taste was very nice, but I think the texture was incorrect. I have not eaten financier before, but the photos look like cupcakes. This recipe has not <span class="tasty-link" data-tasty-link-href="https://amzn.to/3dGmCzI">baking powder</span>, is it right? The batter was not runny, and I put it with a spoon, and it needed to make it flat with a spoon. Is it the right texture, or have I made a mistake in some way? I would appreciate it if you guide me to make the correct texture.

Wow, I should have read the comments before I attempted this recipe. Am I to understand that the current amount of sugar required is LESS than the amount it previously required??? Because as I was making this, the MOUNTAIN of sugar it needed to terrify me. Not for any health reasons, just because I thought, "my God, this is going to be WAAAY too sweet." So I promptly removed 50 grams of sugar down to 175, although I was still uneasy. Guess what? The end product was STILL way, way too sweet. I cannot imagine what they would have tasted like with 225 grams of sugar, and my teeth hurt when I think about the apparently original recipe.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1622236924/uelca586ppekeshng3cl.mp4

Learn how to make icing (powdered) sugar at home. It is easy and quick! All you need is granulated or caster sugar and a coffee grinder.

How To Make Icing Sugar

Light, buttery, and nutty, this Financier recipe is a classic French tea cake perfect for any occasion. Crisp on the outside with a buttery, tender interior, these delightful treats are a household favorite.

Financier

unsalted butter ((113 grams))

almond flour ((125 grams))

all-purpose flour ((45 grams))

Salt

vanilla extract

Place the butter in a small saucepan. Melt over medium heat. Continue cooking until butter is boiling and turns golden brown and smells nutty, about 8 minutes. Pour into a bowl and cool for 30 minutes.

Preheat the oven to 350F. Grease the wells of a mini muffin pan by brushing them lightly with softened butter.

In a large mixing bowl, whisk together the powdered sugar, almond flour, all-purpose flour, and salt. Add the egg whites, vanilla, and cooled browned butter. Whisk together until just combined. (The batter will be thick.)

Divide the batter among the greased muffin pan cups. (I like to place the batter in a piping bag for easy filling!) They will be about three-quarters.

Bake for 15 to 20 minutes or until the edges are golden brown and a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes. Remove and cool completely on a wire rack.

Treat family and friends to these miniature French almond cakes for afternoon tea, or take along to a coffee morning. Browning the butter adds extra nuttiness

Financiers

unsalted butter

icing sugar

almonds

plain flour

tbsp flaked almonds

Melt the butter in a saucepan over a medium heat until it starts to foam. Continue to cook for 4-5 mins until small bubbles start to appear – the butter should be golden brown and smell nutty. Remove from the heat and set aside to cool slightly.

Mix the icing sugar, almonds and plain flour in a large bowl. Gently stir in the egg whites, then gradually mix in the butter until smooth. Cover and leave to rest in the fridge for 1 hr.

Heat the oven to 200C/180C fan/gas 6. Lightly butter a 12-rectangle silicon baking tray and place on a flat baking tray. Carefully spoon the batter into the moulds, then use a flat knife to scrape any excess batter off the top. Sprinkle over the flaked almonds then bake for 16-18 mins until firm to the touch and golden.

Leave to cool for 10 mins before carefully turning out onto a wire rack to cool completely. Sieve over a little icing sugar to serve. Will keep in an airtight container for up to three days.

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