Cheddar Financier & Mornay
The financier should be crispy outside and tender inside — do not overbake.
About an hour and 15 minutes if you’re slow · About 40 minutes if you push
Method
chefjasonmckinney.com/recipes/mini-cheddar-financier-mornay
- 1
Brown butter. Melt 100g butter in a small pot over medium heat. Let it foam and turn golden (8–10 minutes). Strain through cheesecloth. Set aside to cool slightly.Timer: 8 min
- 2
Mix dry ingredients. Sift together powdered sugar, almond flour, all-purpose flour, sea salt, white pepper, and smoked paprika into a bowl.
- 3
Fold together. Gently fold dry ingredients into egg whites until just combined. Do not overwork.
- 4
Add cheese and butter. Fold in sharp cheddar until evenly distributed. Gently fold in browned butter.
- 5
Pipe and bake. Transfer to a piping bag. Pipe small domes (about 15g each) into a mini muffin tin. Bake at 175°C for 12–15 minutes until edges are light golden.Timer: 12 min
- 6
Make mornay. Melt butter, whisk in flour, cook 2 minutes. Slowly whisk in warm milk, stirring 5–7 minutes until thick. Remove from heat, stir in cheddar, sea salt, white pepper, and Dijon.Timer: 2 min
- 7
Finish and serve. Plate financier while still slightly warm. Top each with a tiny dot of mornay. Serve immediately.
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