Chocolate tiger financiers

Instructions

• Financiers
• Préchauffer le four à 180°C
• Melt the butter in the saucepan on a medium to high heat. Once melted, continue to boil until
  brown flecks appear at the bottom of the pan (brown butter). Remove from the heat and set
  aside to cool.
• Sift the flour and icing sugar together into a large mixing bowl, add the ground almonds and
  vanilla extract or the contents of a scraped vanilla pod.
• Make a well in the middle of the dry ingredients and add the egg whites. Using a whisk, stir in
  the centre while gradually incorporating more and more dry ingredients from the sides until
  the mixture is completely smooth.
• Add the browned butter and stir into the mixture. Stir in the chocolate chips.
  Grease the metal or silicone mould. Place the financier mixture into a piping bag or use two
  spoons to fill the moulds 3/4 way up.
• Bake the financiers until golden brown, roughly 12-15 minutes. Remove from the oven,
• Ganache
• Finely chop the chocolate and place in a heatproof bowl with the butter. Bring the cream to a
  simmer and pour over the chocolate and butter.
• Using a rubber spatula, gently stir the
  chocolate and cream in a circular motion until a ganache begins to form.
  
• Montage
• Once smooth and glossy, place into a piping bag and pipe into the centre of each financier.
  
• Once baked, the financiers will keep in an airtight container in the fridge for up to 5 days.