Halloween White Chocolate Financiers
We are only a few days away from Halloween and I really wanted to make a Halloween version of some sort of Lauren’s financiers recipe.
The white chocolate and cream bring so much smoothness to this buttery cake.
I threw in some candy corn in it, which by the way was new to me, because it was my first time eating a candy corn, ever!
This was such a funny experience, as the candy corn completely melted in the 15min leaving a thin caramel shell. Therefore, yes, candy corn is made of pure sugar!
Bon Appétit! And a Happy Halloween!
Halloween White Chocolate Financiers
Have you ever baked Candy Corn? Because I did. And it is surprisingly delicious!
Equipment
Ingredients
- 1.25 oz (35 g) butter (melted)
- 4 oz (120 g) white chocolates (melted)
- 2.5 oz (75 g) heavy whipping cream
- 5 drops of orange food coloring
- 1.25 oz (35 g) icing sugar (sifted)
- 2.25 oz (60 g) flour (sifted)
- 1/4 tsp baking powder
- 2.5 oz (75 g) almond flour (sifted)
- 3.25 oz (90 g) egg whites
- 60 pieces of candy Corn
- 12 pieces of chocolate chips
Instructions
- Preheat oven at 335F/165C.
- Place butter, white chocolate and heavy whipping cream in a small microwave safe bowl and heat for 1 minute. Once out of the microwave, stir really well, add the food coloring and continue to stir until melted and smooth. Set aside.
- In a mixing bowl, whisk together icing sugar, flour, baking powder and almond flour.
- In a small bowl, whisk the egg whites until fluffy (do not over beat)
- Using a spatula carefully fold in the egg whites.
- Place your Flexipan® on the top of your perforated baking sheet.
- Pour your batter into the Flexipat® with the mini ladle.
- Decorate with Candy corn & Chocolate chips.
- Bake for 15 minutes at 335F/165C. (Every oven heats differently, monitor your financiers from 10min)
- Once your financiers are out of the oven, let them cool down for about 10min. Then, Unmold, Serve and Enjoy! Bon Appétit!
YouTube Video
Nutrition
Serving: 12g | Calories: 160kcal | Carbohydrates: 19g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 50mg | Potassium: 54mg | Fiber: 1g | Sugar: 13g | Vitamin A: 92IU | Calcium: 44mg | Iron: 1mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com
Can you share some history about the financier on one of your posts? Maybe where the name came from or the region where it originated? Is that a Direct translation from the french? It is so interesting to see when words translate directly & when a dynamic equivalent is used instead. Being an accountant, financier has an economic connotation to me first of all, which piqued my interest. looking forward to trying your financiers soon – perhaps for Thanksgiving. Now I’ve seen at least 4 or 5 variations & can’t decide which to make first!
Hi Debbie! Tough choice to make when you need to choose a recipe from! I am planning to make the original Financier Recipe this upcoming week, so stay tuned for that. I will ensure to add a little bit of History to it. Cannot wait for you to try my recipes! Check out my instagram @bakingwithnessa as we have weekly sales on trays and molds. It would be a great way for you to start your bonCOOK collection, and I am available if you have any questions about my recipes and products used. Cheers!