Financiers

Name: Financiers
Prep time: 45 min
Cook time: 18 min
Total time: 1 h 3 min
Yield: 20 financiers
Ingredients: 3 1/2 ounces bittersweet chocolate, finely chopped (preferably Valrhona Caraibe); 3 large eggs, at room temperature; 1/2 cup sugar, plus; 1 tablespoon sugar; 1 cup finely ground almond powder; 9 tablespoons unsalted butter, at room temperature (4 1/2 ounces); 1/3 cup tepid water, plus; 2 tablespoons tepid water; 1/3 cup all-purpose flour, sifted plus; 2 tablespoons all-purpose flour, sifted

Submitted by ratherbeswimmin

"Pierre Herme with Dorie Greenspan; made in rectangular or boat-shaped molds."

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Ready In:: 1hr 3mins
Ingredients:: 10
Yields:: 20 financiers

ingredients

3 ¹⁄₂ ounces bittersweet chocolate, finely chopped (preferably Valrhona Caraibe)
3 large eggs, at room temperature
¹⁄₂ cup sugar, plus
1 tablespoon sugar
1 cup finely ground almond powder
9 tablespoons unsalted butter, at room temperature (4 1/2 ounces)
¹⁄₃ cup tepid water, plus
2 tablespoons tepid water
¹⁄₃ cup all-purpose flour, sifted plus
2 tablespoons all-purpose flour, sifted

directions

Position oven rack in center of oven; preheat to 350°; butter and flour about 20 rectangular or boat-shaped financier molds (size of mold—should hold about 3 tablespoons water).
Set molds aside on a jelly-roll pan.
Melt the chocolate in a bowl over—not touching—simmering water or in microwave oven.
Remove chocolate from heat and leave it on the counter to cool slightly; it should be just warm to the touch when you are ready to use it.
Using a stand mixer with whisk attachment, whip eggs, sugar, and almond powder together on med-high speed until mixture is pale.
Scrape down sides of bowl as necessary.
Decrease speed to medium, add the butter in 4 or 5 chunks, and beat just until it is incorporated; the mixture may separate, but don’t be alarmed.
On low speed, add the chocolate and mix to blend; then add the water, increase mixer speed to medium, and beat until the mixture is homogenous.
Remove the bowl from the mixer and, using a large rubber spatula, fold in the flour.
Spoon enough batter into the molds to almost fill them and bake the financiers for 15-18 minutes or until they feel springy to the touch and a knife inserted in the center comes out clean.
Transfer the pans to a rack; cool for 3 minutes, then run a small blunt knife around the edges and unmold the cookies.
Turn the cookies upright and cool them to room temperature.