Chocolate and salted butter caramel tiger financiers

Ingredients

• 80 gunsalted butter
• 50 gground almonds
• 145 g (the source notes using 110 g)icing sugar
• 55 gplain flour
• 2 gbaking powder
• 2 gfine salt
• 150 g (about 4–5 eggs)egg whites
• 125 gchocolate chips
• 1.25 ml (¼ teaspoon)vanilla powder (optional)
• to tastehomemade or shop-bought salted butter caramel
• to tastefleur de sel

Instructions

1. 1

   Brown the butter

   Melt the butter in a saucepan until it reaches an amber, hazelnut-like colour. Pour it into a separate container and set aside.

2. 2

   Mix the batter

   In a bowl or a stand mixer fitted with the paddle attachment, combine the ground almonds, icing sugar, vanilla, flour, baking powder and fine salt. Gradually add the room-temperature egg whites, then mix in the browned butter. Fold in the chocolate chips gently with a spatula.

3. 3

   Fill the moulds

   Spoon the financier batter into a mould with cavities. The source uses a silicone mould with eight savarin-shaped cavities; a round, square or kugelhopf mould can also be used.

4. 4

   Preheat the oven

   Preheat the oven to 175°C.

5. 5

   Bake and cool

   Bake at 175°C for about 15 minutes. Leave the financiers to cool, then turn them out of the mould.

6. 6

   Add the topping

   Arrange the financiers on a serving plate and fill or top them with salted butter caramel. Finish with a little fleur de sel.

What are tiger financiers?

Financiers are French almond cakes, traditionally made with egg whites and browned butter. Their name is often associated with their small, gold-bar shape, though they can be baked in other moulds.

This version gets its tiger-like look from chocolate chips in the batter, then swaps a chocolate ganache-style finish for salted butter caramel. The browned butter gives the cakes a nutty flavour that works naturally with both toppings.

Nutrition and macros by portion

The nutrition label shows one serving as written: 355 calories, 0g protein, 0g carbs, 0g fat.

The almonds, flour, icing sugar and chocolate chips provide most of the carbohydrates, while the butter and almonds contribute much of the fat. Egg whites add protein, though the supplied nutrition figures list protein, carbohydrate and fat as 0 g. Balance a serving with fresh fruit and plain yoghurt rather than adding another rich dessert.

Brown the butter carefully

Butter cues: Melt it over a moderate heat and watch as the milk solids turn amber and smell nutty. Take it off the heat and pour it out once it reaches that colour so it does not continue darkening in the hot pan.

Cool slightly: The recipe adds the browned butter after the egg whites. Letting it sit briefly helps it incorporate without being scorching hot.

Keep the batter tender

Egg whites: Add them gradually at room temperature, mixing as you go so they blend into the almond mixture evenly.

Chocolate chips: Fold them in gently at the end with a spatula. This distributes them without working the batter more than needed.

Choose a mould that suits

Cavity mould: The original uses a silicone mould with eight savarin-shaped cavities, which leaves a centre for caramel. A round, square or kugelhopf mould is also suggested, though the cakes will have a different shape.

Fill evenly: Divide the batter between the mould cavities so the financiers bake at a similar rate. The recipe does not specify greasing the mould, so follow the care instructions for your particular tin or silicone mould.

Check the bake

Timing: Bake at 175°C for about 15 minutes. Mould size and material can affect how quickly the cakes bake, so begin checking around the stated time.

Cooling: Let the financiers cool before turning them out. They are more delicate while hot, and cooling helps them hold their shape.

Finish with caramel and salt

Caramel: Add homemade or shop-bought salted butter caramel to the cooled cakes just before serving. If the mould makes a central cavity, spoon it into the centre.

Fleur de sel: Use a light scattering to bring out the contrast between the sweet caramel and the chocolate. Add it at the end so it stays as a distinct finishing touch.

Serving ideas

These financiers work well on a dessert platter or alongside coffee or tea. For a more substantial dessert, serve them with fresh fruit or a spoonful of plain yoghurt.

The recipe makes 12 servings, so arrange the cakes on a shared plate and add the caramel and salt shortly before they reach the table.

Recipe notes & tips

• Measure the egg whites by weight, as the number of eggs can vary.
• Keep an eye on the butter as it browns; it can go from amber to too dark quickly.
• Add the chocolate chips only after the other batter ingredients are mixed.
• Let the cakes cool before removing them from the mould.
• Top with caramel and fleur de sel close to serving time.

Variations

• Reduce the sugar: Use the source's noted 110 g of icing sugar instead of 145 g.
• Skip the vanilla: Leave out the optional vanilla powder for a simpler almond-and-butter flavour.
• Change the mould: Bake the batter in a round, square or kugelhopf mould as suggested in the recipe.
• Use homemade caramel: Spoon homemade salted butter caramel over the cooled cakes.
• Adjust the chocolate: Use another kind of chocolate chips if you prefer a different level of sweetness.

Common mistakes to avoid

• Over-browning the butter: Remove it from the heat and transfer it once it is amber and nutty-smelling.
• Adding the whites all at once: Pour them in gradually so they mix evenly into the dry ingredients.
• Roughly mixing in the chips: Fold them through gently with a spatula.
• Turning out hot cakes: Let the financiers cool first so they are less likely to break.
• Adding too much salt: Sprinkle on fleur de sel sparingly, then add more only if needed.

How to store

Store cooled financiers in an airtight container at room temperature for up to 2 days; keep the caramel separate if you want to preserve the cakes' texture. Reheat plain cakes briefly in a low oven, then add the caramel and fleur de sel.

Frequently asked questions