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