Chocolate Financiers. いただきますHidemi Sugino.おいしいですね!

Freshly and Lovingly Baked on : 13th April 2014



A girlfriend dropped by for tea. I have nothing at home to offer. Everything is in the raw form. My fridge is full of sugar, eggs, nuts, extracts, chocolate, cream and etc. Everything is edible but none is edible on its own. I need an easy bake before she died of hunger. 🙂 okie, I am exaggerating, there is no way you can died of hunger in Sunny Singapore.

We baked together. She sifted the flour and I act as the commander in chief. We started at 3 pm and we both sank our teeth into these little chocolatey goodness at 4pm. Ahhh… How nice.

This is probably among the easiest bake of Hidemi Sugino. I love the combination of French and Japanese. Every piece of his work assisted my eyes to look bigger each time. O.o.

The texture.

I did a few changes to the recipe. Enjoy.

Ingredients :

40g Unsalted Butterr
75g Almond flour
75g Granulated Brown Sugar
12g Cornstarch
15g Dutch processed Chocolate powder
2 Egg Whites
15g Honey
Strawberries perserve

Directions :

Melt the butter and browned it over low heat. Set aside.
Sift the almond flour, sugar, cornstarch and cocoa powder together.

Next, whip up the egg whites till soft peak. I added the honey into it and continue whipping it for another extra 10 seconds to combine it.

Thereafter, I use the balloon whisk that is used to whip up the egg whites to stir in the flour mixture in 2 batches. Add in the browned melted butter last and combine well.

I used muffin tin to bake these financiers given I do not have financier molds. Before baking, I dropped small dollops of strawberries perserve into each.

Bake in a preheated oven of 160 degree for 17 minutes.

Let cool and eat!

We both did not have much patience for sure! Yumz…. Its heavenly….


Subsequent baking:

I did this bake again a few days later. This time round, I basically prepared the batter a day in advance and store it in the fridge. I do not know if we are supposed to let the batter returned to room temperature before baking. I did let it warm up in the room temperature for about 30 minutes before baking. It took me longer to bake it through.

The texture after baking was a tad hard on the surface and really soft inside. However, the texture improves tremendously after resting overnight. It still taste fabulous. So this batter works for immediate baking and after chilling it overnight. Enjoy


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