Hazelnut financier cake with chestnut cream
45 min
Average: 4.5 (22 votes)

Hazelnut financier cake with chestnut cream

The chestnut cream makes these financiers soft with a crunchy surface. Quick and easy to make, you can't get enough of this recipe !

Ingredients For

  • Butter
    Charentes-Poitou Butter PDO
  • Crème de marron
    Chestnut cream
  • 70 g
  • 65 g
  • 1 tsp
  • x 5



Preheat the oven to 175°C (350°F). Melt the butter in a saucepan until it takes on a nut-brown color.


Mix the confectioners’ sugar, hazelnut powder, baking powder and salt together. Add the egg whites little by little, then add 90 g (3.2 oz) of the chestnut cream.


Mix everything together. Add the beurre noisette and mix.


Divide the batter between the pre-buttered pans.


Bake for 25 minutes at 175°C (350°F). Turn them out and leave to cool on a wire rack.


Fill a piping bag with the remaining chestnut cream and fill the cavities in each cake.

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