Mini tigrés financiers with chocolate filling: cute indulging almond petits-fours

For those who don’t know it, Morocco has been colonised by France from 1912 to 1956, about the same time, a side was taken by the Spanish. Obviously this had left a fingerprint in our baking. Some recipes are just as Moroccan as it can get while being from a French/European backgroud..

We all grew up indulging in  sablés à la confiture in all shapes and forms, cake au yaourt, croissants and Danishes, millefeuilles, brioches (although we have our old traditional Krachel and Mona)….

In the new modern Moroccan baking, many recipes find their origin from the other side of the Mediterranean sea.

I used a mini-Kugelhopf silicone mold and a mini round-shaped silicone mold

The financiers (friands) are one of them, this particular recipe I’ll be posting today is called “les Tigrés”, in reference to Tiger due to the chocolate dots in them (They’re more like dalmatians to me).

Tigrés make posh petits-fours: they’re usually an instant hit. The bonus is that they’re dead simple to make because it’s a case of stirring all ingredients and that’s it, no fancy gadget needed but you do need a special silicone mold for this. The reason is that we need a sort of hole to fill in a ganache or a jam.

I’ve already posted a recipe for financiers with matcha tea over here and today I’ll be using the same base (in order not to confuse the crowd). So today, we will be tweaking it a bit and finishing it differently.

Makes 24 mini financiers
Prep: 15 min – Baking 15 min

  • 50g all-purpose flour
  • 150g icing sugar/powdered sugar
  • 100 g almond powder (pre-roasted in the oven for 10 min and cooled)
  • 4 tbsps chocolate vermicelli
  • 1 tsp of vanilla extract or a vanilla pod
  • A good pinch of salt
  • 140g de melted butter (to a brown-hazelnut colour for a better taste)
  • 90g egg whites at room temperature (3 eggs approx)



  • 1/4 cup of chocolate ganache (to make a ganache check here)





  • Apricot jam




A standard round-shaped silicone mold perfect for the purpose, I do grease it with butter for optimal results
Roast the almond meal/powder on a pan until slightly coloured and until it’s start smelling “almond”. You can do this step in the oven over 160 degrees C for about 10 min or just by using a frying pan and placing it over medium heat. This option needs constant stirring while the oven option only needs a couple of times.
In the meantime, melt the butter until it stops bubbling and it turns brown hazelnut. Pass through a sieve and set aside.
This is a chocolate version with inperfections because I didn’t pipe the batter into the molds
Mix all solids except the vermicelli and stir in the egg whites. Combine with a hand whisk (no need to overwork it).
Add the cooled butter and stir until homogeneous. Add the chocolate vermicelli and stir.
Pipe (don’t spread) the batter in the cavities to 3/4 (ideally). Level the top in case you decided to fill them.
Different finishing, with white chocolate.
Preheat the oven at 170/180 degrees C. Bake for 15 min. They shouldn’t become too brownish, actually they need to stay slightly pale…

These financiers/tigres are freezer friendly. You just need to let them thaw for 30 min before serving them (don’t you like this blog because of all these freezer-friendly goodies I keep posting?)..

Version Française de la recette
Pour 24 mini Financiers
Préparation: 15 min – Cuisson 15 min
  • 50 g de farine tout usage
  • 150 g de sucre glace / en poudre
  • 100 g de poudre d’amandes ( passée au four pendant 10 minutes et refroidie )
  • 4 cuillères à soupe de chocolat vermicelle
  • 1 c.à.c d’extrait de vanille ou 1 gousse de vanille
  • Une bonne pincée de sel
  • 140 g de beurre fondu ( à une couleur brun – noisette pour un meilleur goût )
  • 90 g de blancs d’œufs à température ambiante ( environ 3 œufs )
  • 1/4 tasse de ganache au chocolat ( recette ici) OU/ET
  • confiture d’abricot
Beurrer les moules de silicone pour un résultat 100% réussi.
Passer les amandes en poudre dans une poêle ou au four pendant 10 min à 160 degrés C en remuant 2 fois et ce jusqu’à ce que la poudre soit légèrement coloré. En général, sentir “l’amande” veut dire que c’est pret. Laisser refroidir avant utilisation.
En même temps , faire fondre le beurre jusqu’à ce qu’il ce qu’il devienne couleur noisette. Passer au tamis et réserver.
Mélanger farine, poudre d’amandes, sucre, sel et remuer. Incorporer les blancs d’œufs et remuer. Ajouter le beurre fondu vers la fin . Mélanger avec un fouet à la main juste pour amalgamer le tout (pas besoin de trop travailler). Incorporer le vermicelle de chocolat.
Utiliser une poche à douille pour transférer l’appareil à financiers dans les moules. Vous aurez besoin de remplir les cavités à 2/3 de la capacité (idéalement ) . 
Préchauffer le four à 170/180 degrés C. Enfourner pour maximum 15 min, ils ne doivent pas prendre trop de couleur.
Ces financiers / tigrés peuvent être réservés au congélateur. Il faudra les sortir 30 min avant de les servir.

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