It's finally cooling down and I feel like fall is pretty much upon us! I love waking up to a cool breeze in the morning. I've been living in short sleeves and Birkenstocks up until now but yesterday I had to bust out my thick hoodie. It was too warm during the day, but it definitely came in handy walking to work in the morning and at Costco after work. Isn't it freezing in the room with all the berries?
Pumpkin and apple desserts take over the internet during fall, but I'm kicking off fall desserts with nuts. Hazelnuts, specifically, because you know I'm crazy for them. Chocolate hazelnut financiers are so quick and easy, they're the perfect thing to make during the week, or when you're suddenly craving something chocolatey, or you need to use up leftover egg whites from making cheesecake or blondies.
Preheat the oven to 395°F (200°C) and butter the mini muffin pan. To make the browned butter, heat the butter in a small saucepan over low heat. Swirl the pan and keep an eye on the color of the butter. Once the milk solids turn brown at the bottom of the pan, take the pan off the heat. While the butter is cooling, whisk together the granulated sugar, hazelnut flour, cake flour, and cocoa powder.
Add the honey and egg whites and whisk until combined. Whisk in the cooled browned butter.
Divide the batter evenly among 12 wells and bake the financiers for about 10 minutes. Let them cool in the pan for a few minutes and pop them out onto a wire rack to cool completely.
These financiers are really at their best the first few hours after they come out of the oven. The edges are crispy yet the inside is soft and fudgy.
You could, of course, use almond powder as you would when making lemon blueberry or matcha financiers if you can't find the hazelnut flour. But really, what's better than chocolate and hazelnut? If you want to increase the chocolate flavor in these, try adding some mini chocolate chips! Or maybe pipe in some Nutella in the center after they've come out of the oven...
What are you baking this weekend?
Chocolate Hazelnut Financiers
- 2.3oz (65g) unsalted butter
- ¼ cup + 1 tablespoon (65g) granulated sugar
- ½ cup (50g) hazelnut flour
- 2 tablespoon (20g) cake flour
- 1½ tablespoon cocoa powder
- ½ teaspoon honey
- 2 egg whites (75g total)
- Preheat the oven to 395°F (200°C). Butter the mini muffin pan and set aside.
- Put the butter in a small pan over low heat. Swirl the pan regularly and peek at the color through the foam. When the milk solids turn brown at the bottom of the pan, take the pan off the heat and set aside to cool.
- In a bowl, whisk together the granulated sugar, hazelnut flour, cake flour, and cocoa powder. Whisk in the honey and egg whites. When combined, whisk in the cooled browned butter and mix until combined.
- Divide the batter evenly among 12 wells.
- Bake for about 10 minutes or until you insert a toothpick and it comes out clean. Let them cool in the pan for a few minutes and pop them out onto a wire rack to cool completely.