Hazelnut financier cake with chestnut cream
45 min

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 !

Rate this recipe! 1926
Average: 4.4 (17 votes)

Ingredients For

  • Butter
    Dairy products
    PDO Poitou-Charente Butter
    85 g See the article
  • Crème de marron
    Sweet products
    Chestnut cream
    200 g See the article
  • 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.

Traditional shallots
Traditional shallots
See Recipe