Ingredients

Dough (for 8 pcs, large square mold)

160 grams (5.6 ounces) 82.5% butter
80 grams (2.8 ounces) cane sugar
160 grams (5.6 ounces) walnut pralines (or other)
4 large eggs
120 grams (4.2 ounces) almond flour (or other nut flour)
70 grams (2.5 ounces) wheat flour
6 grams (0.2 ounces) baking powder
20 grams (0.7 ounces) pecans for sprinkles

Ganache

100 grams (3.5 ounces) milk chocolate
60 grams (2.1 ounces) 33% cream
15 grams (0.5 ounces) amaretto
25 grams (0.9 ounces) 82.5% butter

Glaze

150 grams (5.3 ounces) dark chocolate
50 grams (1.8 ounces) vegetable oil

Instructions

Step 1

1. In a large mixing bowl, combine the cane sugar, room temperature butter, and walnut praline. Whisk until the mixture is smooth. Make sure your butter is soft but not melted for a better texture.

Step 2

2. Add the room temperature eggs one at a time, whisking well after each addition until fully incorporated.

Step 3

3. Gently fold in the almond flour, wheat flour, and baking powder until just combined. Be careful not to overmix to keep the dough light and airy.

Step 4

4. Fill the molds a little more than halfway with the dough and sprinkle pecan pieces on top.

Step 5

5. Preheat the oven to 329°F (165°C). Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Oven times may vary; keep an eye on your pastries as they bake.

Step 6

6. After baking, let the cakes cool in the mold, then place them in the fridge for 2-3 hours. Cut out the cakes from the sides and place them in the freezer for 30-40 minutes. Cooling them in the fridge and then the freezer helps firm them up for easy handling.

Step 7

7. For the ganache, pour the heated cream over the milk chocolate in a mixing bowl. Blend with a hand blender, add the amaretto and butter, and mix until smooth.

Step 8

8. Cover the ganache with cling film and place it in the fridge until it stabilizes. Once stabilized, beat the ganache with a mixer until fluffy and transfer it to a piping bag. Use this to fill the cut-out sides of the cakes.

Step 9

9. For the glaze, melt the dark chocolate and vegetable oil together. Use a hand blender to ensure it's completely smooth. The working temperature should be between 86-95°F (30-35°C).

Step 10

10. Dip the cold Financiers into the glaze. You can choose to dip either the top or the bottom of the cakes. You can also decorate them with nuts or edible glitter like Candurin. Feel free to get creative with your decorations! Enjoy ❤️

Servings

Imagine the delight as you serve these indulgent pastries at your next gathering. They pair exquisitely with a cup of freshly brewed coffee or a robust tea, making for a rewarding afternoon break. For an added touch of elegance, consider serving them alongside a scoop of vanilla bean ice cream or a dollop of fresh whipped cream. These pastries can also be the crowning jewel of a dessert platter. Surround them with fresh berries, a drizzle of caramel, and some crisp wafer cookies to create a dazzling display that's sure to impress any guest. And don't forget the versatility of these pastries. They make a compelling case for a posh brunch dessert, a midnight snack, or a sophisticated addition to a potluck. Wrap them individually in colorful cellophane for a charming take-home gift that everyone will rave about.

Equipment

Mixer

A good stand mixer or hand mixer will make combining ingredients quick and easy. Ensure it's set on medium speed to prevent over mixing.

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Oven

Make sure your oven is preheated to 329°F (165°C). Use an oven thermometer for precision if needed.

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Large Square Molds

These molds help to create uniform pastries. Silicone molds can be particularly helpful for easy removal after baking.

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Piping Bag

Essential for filling the pastries with ganache. If you don't have a piping bag, you can use a plastic sandwich bag with the tip cut off.

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Blender

A stick blender works best for making a smooth ganache and glaze. Ensure that all ingredients blend evenly.

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Variations

For a gluten-free version, replace the wheat flour with a gluten-free all-purpose flour blend. Ensure it includes xanthan gum to provide structure to the pastries. Swap the almond flour with another nut flour like hazelnut or coconut if preferred. For a vegan twist, use dairy-free butter and replace the eggs with a suitable egg substitute like flax seeds (1 tbsp flaxseed meal mixed with 2.5 tbsp water per egg). Opt for a plant-based cream for the ganache and ensure that the chocolates used are dairy-free. This way, everyone can savor the intricate balance of flavors, irrespective of dietary restrictions.

Faq

  • Why did my pastries turn out dense?

    Ensure all your ingredients are at room temperature before baking. Cold eggs and butter can affect the final texture.

  • How do I know when the pastries are fully baked?

    Insert a toothpick into the center; if it comes out clean or with a few crumbs, the pastries are done.

  • Can I make the ganache ahead of time?

    Yes, ganache can be made a day in advance. Store it in the fridge and whip it before using.

  • What if I don't have amaretto?

    You can replace amaretto with another liqueur like hazelnut or use a teaspoon of almond extract for a similar flavor.

  • How can I ensure my glaze is smooth and even?

    Dip the pastries quickly in the glaze and allow any excess to drip off. If necessary, use a fork or spatula to ensure an even coat.

  • Can I freeze the pastries for later?

    Absolutely! After dipping in the glaze and allowing them to set, wrap each pastry tightly in plastic wrap and freeze for up to a month. Thaw in the fridge overnight before serving.

Nutrition facts

French Financier cake with nuts
Recipe Yield:8 large pieces
Calories:Per serving
Calories (Min - Max):400 - 450
Total Fat:30 grams
Saturated Fat:15 grams
Protein:6 grams
Total Carbohydrate:30 grams
Total Sugars:20 grams