Chocolate Praliné Tiger Financier

I absolutely love Financier cakes — those small, moist, almond-rich delights with a buttery, nutty flavor. Traditionally, they’re shaped in small rectangles, unlike their cousin, the Madeleine, which has a signature shell shape (they’re often confused with one another). According to one legend, this buttery cake originated near the financial district of Paris. It is said that the local baker created this treat for the stockbrokers who frequented his shop, which was located near the stock exchange. That’s why he named it “Financier” and gave it the shape of a gold bar.

One of the secrets to a perfect Financier is the use of brown butter, or as the French call it, Beurre Noisette (Noisette means hazelnut in French). To make this, you melt the butter and continue to cook it until it browns. This happens as the milk solids separate from the fat and caramelize. The butter takes on a rich, golden-brown hue and a nutty aroma, almost as if you’ve squeezed the oil out of hazelnuts. This magical ingredient is one of the cornerstones of French cuisine and essential to this recipe.

Today, Financiers come in many variations, shapes, flavors, and toppings — the creative possibilities are endless. The “Tiger” version is a type of Financier that has chocolate chunks inside, typically shaped as a small cake with a filling of chocolate ganache or a spread of your choice in the center.

I created this recipe with Benjamin Roc from Pâtisserie L’Equilibre, and it has become one of his bestsellers — and I’m sure it will be in your kitchen too 🙂. While Roc uses regular melted butter in his version (which is totally fine), I highly recommend using brown butter for an even deeper, nuttier flavor (see the instructions below for making brown butter). It’s always handy to have Beurre Noisette in your fridge, as it can replace regular butter in many recipes, sweet or savory, adding a rich, nutty complexity.

Roc’s version of the Tiger doesn’t use the traditional mold of the Tiger, so you can easily make this recipe using a standard muffin or cupcake pan with no issues.

I always keep some brown butter on hand. How do you make it? In a small saucepan, melt butter over low heat. Once melted, keep heating until it turns an amber-brown color. Remove from the heat and pour it into a clean, heat-resistant container. Let it cool to room temperature and store it in the fridge. It will solidify, and you can use it in a variety of dishes, both sweet and savory.

Chocolate Praliné Tiger Financier
6-8 financiers (depends on the size)
muffin/cylinder silicone mold (7 cm diameter, 4 cm height)

Ingredients
Tiger Financier:
85g flour, sifted
4g baking powder
3g Fleur-de-Sel
80g ground almonds
180g confectioners’ sugar
185g egg whites, room temperature 
90g brown butter or regular butter
20g high-quality honey
45g chopped dark chocolate or small chocolate chips (70%-80%)

Chocolate Hazelnut Spread: recipe inside

Decoration: roasted hazelnuts, halved

Preparation
1. Preheat the oven to 170°C (340°F). Lightly grease the silicone mold with melted butter and place the silicone tray on a stable baking sheet or wire rack.
2. Tiger Financiers: In a large bowl, mix together the flour, baking powder, Fleur-de-Sel, ground almonds, and confectioners’ sugar.
3. Add the egg whites to the dry ingredients and whisk until a smooth batter forms.
4. In a small saucepan, melt the butter over low heat. Once the butter has melted and is bubbling, stir in the honey. Remove from heat and continue to stir. Wait until the butter is no longer boiling but still warm.
5. Pour the warm liquid butter into the egg white and flour mixture while whisking quickly to prevent the egg whites from curdling. Whisk until the mixture is smooth and glossy.
6. Fold in the dark chocolate pieces and mix until evenly distributed.
7. Fill the silicone molds about two-thirds full with the financier batter. Bake for around 20 minutes, or until the financiers are risen, golden, and firm to the touch. Remove from the oven and let cool for a few minutes before removing them from the mold.
8. Chocolate Hazelnut Spread: Once the financiers are completely cooled, pipe a generous layer of chocolate hazelnut spread on top in the desired pattern, and garnish with roasted hazelnuts.

Bon-Appétit
Sharon