From convent kitchens to Parisian pâtisseries, the financier has been reimagined for centuries. Once a simple almond cake made by nuns, it became the small, buttery treat we recognize today. In this recipe, classic almond financiers get a dramatic twist: chocolate “tiger” streaks and a glossy milk-chocolate ganache for a striking finish and rich flavor.
Ingredients for 12 tiger-striped almond financiers
Almond cakes
- 100 g powdered sugar
- 45 g almond flour
- 35 g all-purpose flour
- 3 egg whites
- 90 g unsalted butter
- 15 g chocolate vermicelli or sprinkles
Milk-chocolate ganache
- 100 g milk chocolate, chopped
- 70 g heavy cream
How to prepare the financiers and assemble them
- Start by browning the butter. Melt it in a small saucepan until it smells nutty and turns golden. This step adds depth.
- In a bowl, sift the powdered sugar and fold in the almond flour and all-purpose flour.
- Add the egg whites to the dry mix and whisk gently until the batter is smooth and even.
- Pour the browned butter into the batter and stir until fully incorporated. Then fold in the chocolate vermicelli.
- Spoon the batter into mini muffin molds or financier tins, filling each about three-quarters full.
- Preheat the oven to 185°C (365°F) and bake the molds for 15 minutes.
- When the timer rings, switch the oven off and leave the tray inside for about 3 minutes. This helps the edges set without drying out.
- Transfer the cakes to a wire rack and let them cool completely before filling.
- Make the ganache while the cakes cool. Warm the cream until it just begins to simmer. Pour it over the chopped milk chocolate.
- Stir the cream and chocolate together until the mixture is glossy and smooth. Transfer the ganache to a piping bag and chill briefly to firm up.
- Carefully trim the top of each financier. Use a melon baller or small spoon to hollow a shallow cavity in the center.
- Pipe the chilled ganache into each cavity, filling it evenly.
- Allow the filled financiers to rest for about 30 minutes so the ganache sets, then serve.
Baking tips and flavor variations to try
- Brown your butter slowly and watch for a nutty scent. It transforms the overall flavor.
- For a pistachio twist, replace 10–15 g of almond flour with finely ground pistachios.
- Add a frozen raspberry on top before baking for a fruity contrast.
- If you prefer dark chocolate, swap the milk chocolate for a 60–70% variety for a sharper ganache.
- Use financier molds for traditional shapes; mini muffin tins work well for quick batches.
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