# Cheddar Financier & Mornay French recipe from Chef Jason McKinney, about 50 minutes, makes about 24 mini financiers and 1 cup mornay. The financier should be crispy outside and tender inside — do not overbake. - Total time: about 50 minutes (estimated) - Hands-on: about 35 minutes - Makes: about 24 mini financiers and 1 cup mornay - Level: Medium - Cuisine: French ## Ingredients ### Financier Base - 100g butter - 80g egg whites - 70g powdered sugar - 40g almond flour - 15g all-purpose flour - 3g sea salt - 2g white pepper - 80g sharp cheddar, finely grated - 2g smoked paprika (optional) ### Mornay Sauce - 30g butter - 30g all-purpose flour - 200g whole milk, warmed - 40g sharp cheddar, grated - 2g sea salt - 1g white pepper - 1g Dijon mustard ## Method 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. 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 350°F (175°C) for 12–15 minutes until edges are light golden. 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. 7. **Finish and serve.** Plate financier while still slightly warm. Top each with a tiny dot of mornay. Serve immediately. ## Tools - Mini muffin tin - Piping bag - Small pot - Cheesecloth --- Recipe page with photos and video: https://chefjasonmckinney.com/recipes/mini-cheddar-financier-mornay By Chef Jason McKinney. Free to cook; please link the page when you share it.