Chocolate Financiers

Name: Chocolate Financiers
Total time: 45 min
Yield: Makes 14 financiers
Ingredients: Vegetable oil; 9 tablespoons unsalted butter; 1 1/8 ounces bittersweet chocolate, finely chopped; 1 vanilla bean; 1 cup confectioners' sugar; 1/4 cup plus 2 teaspoons flour; 1/3 cup plus 1 tablespoon finely ground almonds; 1 tablespoon plus 1/2 teaspoon finely ground pistachios; 4 egg whites

Recipe from Chlo Doutre-Roussel

Adapted by Christine Muhlke

Total Time: About 45 minutes
Rating: 3(19)
Comments: Read comments

Featured in: The Way We Eat; The Sweet-Tooth Fairy

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Ingredients

Yield:Makes 14 financiers

Vegetable oil
9tablespoons unsalted butter
1⅛ounces bittersweet chocolate, finely chopped
1vanilla bean
1cup confectioners' sugar
¼cup plus 2 teaspoons flour
⅓cup plus 1 tablespoon finely ground almonds
1tablespoon plus ½ teaspoon finely ground pistachios
4egg whites

Ingredient Substitution Guide

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Preparation

Step 1
Preheat the oven to 400 degrees. Grease a financier mold (tops of mold should measure approximately 1⅞ by 3 * inches), madeleine mold or small muffin tin with vegetable oil and place on a baking sheet. If you use individual molds, you'll need 14.
Step 2
Melt the butter over medium-low heat, stirring often, until it turns amber and smells nutty; keep warm. Melt the chocolate in a double boiler over low heat and keep warm. Split the vanilla bean in half lengthwise and scrape out the seeds. Set both the pod and seeds aside.
Step 3
In a large bowl, sift together the sugar and flour. Add the almonds and pistachios and mix with a wooden spoon. Add the egg whites, vanilla pod and seeds and stir vigorously. Strain a quarter of the warm butter over the mixture and stir to combine. Strain in the remaining butter and mix well; then stir in the melted chocolate.
Step 4
Let the batter cool to room temperature. Remove the vanilla pod. (The batter will hold in the refrigerator for up to 3 days.)
Step 5
Pour the batter almost to the top of the molds. Bake for 12 to 13 minutes; rotate the pan after 6 minutes. Let cool slightly on the baking sheet and then transfer from the mold to a baking rack.