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.
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|
|This is a chocolate version with inperfections because I didn’t pipe the batter into the molds|
|Different finishing, with white chocolate.|
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?)..
- 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