Le Cordon Bleu Paris Pastry Grad, Living and Traveling Around France

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Chocolate Raspberry Financiers

Chocolate Raspberry Financiers

The story of the financier is that they were invented by a pastry shop in the Stock Exchange sector of Paris as little cakes in the shape of gold bars that businessmen could put in their pocket as a snack for later. The almond cakes […]

Oops! I’m not in Texas Currently! & Zucchini Pie Recipe

Oops! I’m not in Texas Currently! & Zucchini Pie Recipe

Hello world! Well my blog mysteriously published two draft blog posts yesterday that I’d written more than a year ago- bizarre indeed! They weren’t ready to read so I immediately took them down and I sadly am not in Texas right now enjoying Mexican food. […]

Exciting News: Pastry Weekend Adventure at Camont

Exciting News: Pastry Weekend Adventure at Camont

**DATE CHANGE** We are moving this fabulous weekend to September 21-23 when the weather will be a little cooler and just that much better for pastry making! UPDATE: Sold Out! We are talking about dates for the next one and would love for you to […]

Rhubarb Stripe Cake with Lemon and Ginger

Rhubarb Stripe Cake with Lemon and Ginger

Rhubarb used to be this very mysterious fruit to me. Or was it a vegetable? I’d heard of the classic rhubarb-strawberry pie combination but only a few years ago when I asked an American guy I was dating what his favorite dessert was. Maybe it […]

Blackberry & Passionfruit Cheesecake

Blackberry & Passionfruit Cheesecake

There is something about simplicity that brings out the best flavors. Like the classic New York Style cheesecake which the Frenchman was dying to try so he could see what the traditional American cheesecake was like. I’ve got to admit though that plain ole’ cheesecake […]

Blood Orange Tea Cake

Blood Orange Tea Cake

Hmmm… I stared suspiciously at some oranges at the farm stand down the road… They were simply marked at “Oranges from Italy” but those red splotches told a different story. These couldn’t simply be oranges.. but blood oranges. Highly sought after with a short season, blood oranges […]


Latest Post

Chocolate Raspberry Financiers

Chocolate Raspberry Financiers

The story of the financier is that they were invented by a pastry shop in the Stock Exchange sector of Paris as little cakes in the shape of gold bars that businessmen could put in their pocket as a snack for later. The almond cakes were made to be easy to eat so very few crumbs would go astray on expensive suit jackets.

I love this story but I’ve got to admit- these cakes are my favorite for anything from picnics to tea parties- just because of what was said above. They’re delicious, portable, and easy to eat.

They’re also extremely versatile! Change up the base by adding different spices like a little cardamom or cinnamon. Instead of doing all almond flour, add a percentage of pistachio flour and a little pistachio paste, or walnut or pecan flour for a different nutty taste. Now comes the fun part- pick a fruit to press into the top- just be careful of the water content. Raspberries, fresh currants, blueberries, and blackberries are sure bets. Peaches, nectarines, and pears are great too- just go with ones that are a little underripe and use small slices on top.

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Chocolate Raspberry Financiers

To make these vanilla, replace the cocoa powder with flour and leave out the chocolate. Great additions are fruits on top like blueberries, raspberries, fresh currants, or blackberries. You can also put slices of peach, nectarine, or pear, just go with a firmer fruit so there's less water content and they cook through without any problems.

These can be baked in several different kinds of molds. The traditional is a flat rectangular. I like the taller rectangular cakes as seen in the pictures. Mini or regular muffin tins work as well. Just grease the muffin tin, there's no need for a cupcake paper. As these are rather rich, for regular muffins, I would only fill halfway. Adjust the baking time as needed. 

Author Bouchon Bakery

Ingredients

  • 120 g granulated sugar
  • 20 g all purpose flour (45T or 55T in France)
  • 60 g almond flour
  • 20 g cocoa powder
  • 100 g egg whites
  • 100 g unsalted butter
  • 30 g bittersweet chocolate (70-75%) (chopped)

Instructions

  1. Preheat the oven to 425F/225C.

  2. In a bowl, whisk together the sugar, flour, cocoa powder, and almond flour. Then add the egg whites. Set aside.

  3. Melt the butter over medium heat in a saucepan until browned bits form on the bottom. Take off the heat and stir in the chocolate pieces to melt. Add to the mixture above while still hot.

  4. Fill your chosen mold (see note above) and press in a fruit if you'd like. After putting in the oven, immediately lower the temperature to 350F/165C. The time is going to depend on the type of mold used. The rectangular molds pictured took about 20 minutes. To tell when they are done, press lightly on top. It should spring back. You can also insert a toothpick into a non-fruit section. It should come out clean or with just little crumbs attached.