AdSense Full Screen test

Thursday, September 15, 2011

Chocolate Hazelnut Financiers

A dessert that will enrich your day ;-)
This recipe is featured on RecipeNewZ

RecipeNewZ - great recipes, desserts, mains, cooking, baking
Source
Adapted from Chocolate Desserts by Pierre Herme

Taste 4 (out of 5)

Difficulty
2 (out of 5)

Ingredients
- 60 g bittersweet chocolate, chopped (365 cal)
- 2 large eggs (140 cal)
- 75 g sugar (290 cal)
- 60 g finely ground hazelnuts (180 cal)
- 75 g butter or margarine (540 cal)
- 60 g lukewarm water
- 30 g all-purpose flour (110 cal)
Total: 10 financiers, 1625 calories, 160 cal/financier

Instructions
1. Preheat the oven to 350F/180C and butter and flour 10 financier molds (relatively flat molds with capacity of about 3 tbsp of water).
2. Place the chocolate in a microwave-safe bowl, heat on high for 30 second, mix the chocolate with a spoon and repeat about 3 times, until the chocolate is melted. Set aside to cool to room temperature. You can also melt the chocolate in double broiler, but I find the microwave faster.
3. In a mixer fitted with a whisk, whip the eggs and the sugar until slightly fluffy, then add the powdered hazelnuts and continue beating until mixed and pale in color.
4. Add the butter in 4-5 chunks. Keep scraping the sides of the bowl as you are working.
5. Add the water and lastly, the chocolate, and continue beating until the mixture is homogenous.
6. With a rubber spatula gently mix in the flour.
7. Using a small 2-2 1/2 tbsp capacity ice cream scoop, pour the batter into the prepared molds and bake them in the preheated oven for 15-18 minutes, until a toothpick inserted into a financier comes out clean and the cookies are slightly springy to touch.
8. Remove the cookies from the oven, let them cool in the molds for about 3 minutes, and then unmold them by inverting them onto the cooling rack. Serve at room temperature.
9. It’s best to serve financiers immediately, because they become a bit sticky when you store them in the refrigerator.

Afterthoughts
1. These cake-like cookies are pretty tasty, soft and somewhat reminiscent of chocolate gateau. But I guess I had super high expectations from a combination of hazelnuts and dark chocolate, so I give in only 4 on taste.
2. I have never eaten “real” financiers, which are supposed to be made with almonds, and not hazelnuts, and without chocolate. And I also tweaked the original recipe quite a bit, so I don’t know if what I got is even called financiers :-).
3. Most recipes call for roasted nuts, with skins removed. And up to this recipe I have followed those instructions. But now I decided that since I love raw plane nuts more than roasted, why not keep them raw and skin-on in baking as well. I have not had the same recipe with roasted nuts, but I suspect I would not have felt the difference. And I saved 20 minutes roasting and cleaning the nuts.
4. Dorie Greenspan’s book says that financiers are called thus, because they were first made at a pastry shop near la Bourse (stock exchange) in Paris, whose main customers were rich financiers. The original financiers were baked in small rectangular molds, and since they were goldish (as they did not have chocolate) they resembled bars of gold.

15 comments:

Christine's Pantry said...

Sounds good.

Rumana Rawat said...

So beautiful....

Viviane Bauquet Farre said...

Beautiful shapes and a gentle brown color - very nicely done!

MadAboutMacarons said...

I adore financiers - and love the chocolate and hazelnut version. These shapes are so different - they're adorable!

TheChocolatePriestess said...

Was the taste low on the chocolate or hazelnuts?

mywanderingspoon said...

Lovely cookies, fantastic:)

Gourmantine said...

Ahh, financiers are so close to my heart! These look so beautiful, so perfect! :)

Parsley Sage said...

That looks amazing! Can't go wrong with a chocolate/hazelnut mash up :) Buzzed!

Jan said...

These look great! And I love that you skipped the roasting step. I often skip that step in baking too ;)

Lisa said...

Beutifully executed!

marla said...

These look awesome! Wish I had some as a bedtime snack.

Katrina said...

Those look like my kind of flavors for those little cakes.

Marshall said...

HI Cook Books of Trail and Error,

Love your cookies! And I wanted to personally invite you to be one of the top cooking Advisors on ShopSquad, a free shopping advice website where shoppers and your readers can ask Advisors (i.e. you!) for advice.

If you recommend something that is purchased, from cookware to appliances to kitchen gadgets, you get a percentage of the sale. You're already sharing your expertise through your blog, so why not earn more money for it? You can also earn $5 for each of your readers who signs up.

Read our great press coverage (http://www.shopsquad.com/about?vsrc=fd921) or learn how ShopSquad works (http://www.shopsquad.com/howitworks?vsrc=fd921). When you're ready, sign up free at www.shopsquad.com.

Feel free to ask me any questions: marshall@shopsquad.com. Thanks!

Nami | Just One Cookbook said...

hi Cooking Rookie! How have you been???? Oh I love your Chocolate Hazelnut Financiers! Looks so good... it would go with my afternoon tea. I recently learned the name "Financiers" - I always adore this treat, but didn't know how it's called. Great recipe!!

Marizza Fouts said...

Hi There! I was wondering if you can sub Nutella for the hazelnut and chocolate? Or for stronger flavor, add more hazelnut to the Nutella? I am a Nutella Addict.Can you tell? LoL. Nutella 4x in this post. Hahaha.

Love the pics and recipes.