Kyran Bussanich (Gluten Free Cupcake Wars winner) of Kyra's Bake Shop joins KC to make Hazelnut Financiers!
Mildly sweet and nutty, these little bites are the perfect segue into fall. Serve them with a dollop of dark chocolate ganache for a decadent treat!
|For financier batter:|
|Butter||3/4 Cup (12 tbs)|
|Melted butter||3 Tablespoon|
|Hazelnut meal||1 1/2 Cup (24 tbs)|
|Powdered sugar||1 1/2 Cup (24 tbs)|
|Potato starch||1/4 Cup (4 tbs)|
|Tapioca starch||1/4 Cup (4 tbs)|
|Egg whites||5 Large|
|For dark chocolate ganache:|
|Dark chocolate||2/3 Cup (10.67 tbs)|
|Heavy cream||2/3 Cup (10.67 tbs)|
Preheat oven to 375F.
Grease muffin tins with melted butter.
For ganache, scald cream in a saucepot (ensure not to boil).
In a large bowl, combine hot cream with chocolates and allow to sit until chocolate melts. Stir slowly and pop into refrigerator.
For financiers, heat butter in another saucepot. Cook until butter browns and one done allow to cool.
In a bowl, combine hazelnut meal, powdered sugar, potato starch, tapioca starch and salt.
Add egg whites and whisk well. Add browned butter and blend well.
Scoop small quantities of batter into muffin tins.
Fill pastry bag with prepared ganache. Top cakes with dollops of ganache.
Pop into oven and bake for 15-20 minutes.
Allow to cool for 10 minutes.
Serve and enjoy!
Serving size Complete recipe
Calories 4551Calories from Fat 3043
% Daily Value*
Total Fat 349 g536.9%
Saturated Fat 174 g870%
Trans Fat 0 g
Sodium 2290 mg95.42%
Total Carbohydrates 335 g111.7%
Dietary Fiber 21 g84%
Sugars 244 g
Protein 46 g92%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet