Hazelnut Financier with Chocolate Ganache

Currently featured in our newest culinary experience at our olive mill, this delicious bite is the perfect end to your night! Pair it with our Louis Bovet Reserve Cabernet Sauvignon for a decadent experience.

Recipe Information

Prep Time: 15 Minutes
Cook Time: 15 Minutes
Total Time: 30 Minutes
Total Servings: 12
Hazelnut financier pastries topped with chocolate ganache displayed on a wooden table at Round Pond Estate.

Currently featured in our newest culinary experience at our olive mill, this delicious bite is the perfect end to your night! Pair it with our Louis Bovet Reserve Cabernet Sauvignon for a decadent experience.

Hazelnut Financier Recipe | Round Pond Estate

Ingredients

Hazelnut Financier

  • 1.33 cups powdered sugar
  • ½ cup flour
  • 5 egg whites (room temperature)
  • 1 cup hazelnut (toasted, finely ground)
  • ½ cup Blood Orange Olive Oil
  • 1 vanilla bean (scraped)
  • 1 pinch of salt

Chocolate Ganache

  • 4 oz 68% TCHO chocolate
  • 4 oz heavy whipping cream

Directions

Hazelnut Financier

  1. Preheat oven to 350 F.

  2. Prepare silicone muffin trays or muffin tins lined with paper.

  3. Sift the powdered sugar and flour together.

  4. Whip the egg whites until frothy. With the mixer running, slowly emulsify the olive oil.

  5. Add the vanilla bean and salt.

  6. Add the hazelnut and mix well.

  7. Add the flour mixture all at once. Mix well until just combined.

  8. Fill baking vessel ¾ full.

  9. Bake for 15 minutes or until lightly browned on top and a wooden skewer comes out clean.

Chocolate Ganache

  1. Finely chop the chocolate and reserve in a heat-resistant bowl.

  2. Bring the cream to just simmering. Pour hot cream over the chocolate and mix well.

  3. Allow ganache to cool to room temperature.

  4. Transfer ganache to a piping bag and reserve for use.