Chocolate-centered Matcha Financiers

Matcha financier baked in muffin tin

I like matcha. I like financier. And I like white chocolate (the bonne idée). They go so well together with a cup of green tea in a leisurely Sunday afternoon. So I set out to make white chocolate-centered matcha financiers, a recipe from Dorie Greenspan’s Baking with Chez Moi. Needless to say, I had high hope for them. I have made financiers a few times before, including gluten-free ones.

For some reasons, they didn’t quite come together as I’d have liked. May be it’s a matter of expectations. I have made and tasted much better matcha financiers before. What’s off?

  • The batter could have been lighter. Some recipes call for whisking the egg whites to form soft peaks. That could have made a difference. I was cognizant of that. It was too late, though, to change the plan as I started stirring in the butter. The batter got heavier and heavier.
  • I missed the beurre noisette (the nutty brown butter) element in these cakes. The recipe calls for boiling the butter for 1 minutely only, but not until it gets brown.
  • The bonne idée suggests adding chunks of white chocolate in the center of the batter when filling the mold. A similar idea to the soft-centered chocolate teacup cakes. White chocolate is sweet. Adding them made the financiers excessively sweet, in spite of the effort in reducing the sugar amount from 200g to 170g. I should have known!
  • Dorie indicates that the batter is enough to make 20 to 30 mini-muffin size cakes. I got nine in the silicone financier mold, plus leftover batter for an extra one in the size of a standard muffin tin.

I must have an off day! My husband ate most of the financiers and reminded me, encouragingly, that the test kitchen approach of do-over should be my guide. Not sure whether I fully subscribe to that!

Other bakers at Tuesdays with Dorie (TWD) who use the same recipe might have better luck than I do. Don’t forget to check the blogroll at TWD to see how others have approached this recipe. Can’t wait to compare notes.

Matcha financiers with white chocolate chunks

 

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21 Comments

  • Reply
    Nicole
    March 22, 2016 at 10:17 am

    I like the idea of having the chocolate in the middle but ultimately just mixed in a few handfuls of chopped white chocolate chips. Yours look good! And I agree that a do-over is in order.

  • Reply
    Nicole
    March 22, 2016 at 10:17 am

    I like the idea of having the chocolate in the middle but ultimately just mixed in a few handfuls of chopped white chocolate chips. Yours look good! And I agree that a do-over is in order.

  • Reply
    Cher Rockwell
    March 22, 2016 at 11:18 am

    Sorry these weren't a hit for you – but I like the color of your dessert. The white chocolate sounds like a nice addition.

  • Reply
    Ryan
    March 22, 2016 at 3:50 pm

    It's too bad this recipe didn't work out for you this time around. On the bright side, they look beautiful!

  • Reply
    amy
    March 22, 2016 at 4:22 pm

    Your cakes are a beautiful color and I love the white chocolate in the center. Sorry they didn't taste as good as they looked.

  • Reply
    Zosia
    March 22, 2016 at 7:00 pm

    Sorry you didn't care for them but my husband, like yours, would have loved them with the white chocolate centre.

  • Reply
    Mardi Michels
    March 22, 2016 at 7:47 pm

    I like the idea of white chocolate as well. Yours were a nice colour at least.

  • Reply
    isthisakeeper
    March 22, 2016 at 9:17 pm

    Interesting how deep green yours turned out…mine are much lighter.

  • Reply
    Nana
    March 22, 2016 at 11:53 pm

    I thought about using white chocolate in the center too, but at the last minute I changed my mind. Yours look great, I love your
    financiers shaped one, really cute.

  • Reply
    flour.ish.en
    March 23, 2016 at 4:39 am

    White chocolate idea is a sound one, still.

  • Reply
    flour.ish.en
    March 23, 2016 at 4:39 am

    I actually like the color, not a complete loss.

  • Reply
    flour.ish.en
    March 23, 2016 at 4:40 am

    Look can be deceiving, sometimes.

  • Reply
    flour.ish.en
    March 23, 2016 at 4:41 am

    He did comment that the cakes were too sweet.

  • Reply
    flour.ish.en
    March 23, 2016 at 4:42 am

    Yes, I forgot to point out the obvious part about the nice green tone.

  • Reply
    flour.ish.en
    March 23, 2016 at 4:46 am

    It is all about the matcha powder. I believe some food coloring has been added. I have used matcha, especially the better grade kind, which is not as bright green as this.

  • Reply
    flour.ish.en
    March 23, 2016 at 4:47 am

    I used the same mold for tiger cakes. They are cute!

  • Reply
    Cakelaw
    March 23, 2016 at 8:15 am

    Oh no – sorry you weren't a fan. On to the next one!

  • Reply
    sanyaliving.com
    March 23, 2016 at 10:50 am

    I tried them many ways and they just didn't do it for me either.
    They look great though!

  • Reply
    flour.ish.en
    March 23, 2016 at 1:21 pm

    That is the way I look at it.

  • Reply
    flour.ish.en
    March 23, 2016 at 1:22 pm

    I am not giving up on macacrons, just not this one.

  • Reply
    Summer
    March 23, 2016 at 4:10 pm

    I didn't even know Matcha from any prior experience so I tried to drown it out with white chocolate and knew from prior experience that these are supposed to be dense little cakes not light and airy. Sorry you didn't care for them but they can't all be winners, can they?

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