Irresistible Maple-Roasted Fig and Hazelnut Financiers: An Elegant & Easy Dessert
These easy-to-make hazelnut financiers boast wonderfully crunchy edges and a rich, nutty, tender crumb. Crowned with sweet, maple-infused roasted figs, they are simply irresistible – a sophisticated treat that’s surprisingly simple to create!
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Sometimes, culinary inspiration strikes at the most unexpected moments, often at the mere sight of exceptional fresh produce. This was precisely my experience when I stumbled upon a fantastic deal at my local grocery store: a generous crate of twelve plump, ripe figs for just $6. Figs are typically a luxury item, often priced at $1.50 to $2 per piece, making them an infrequent purchase for me. However, this incredible weekly special provided the perfect impetus to get creative and craft something truly special.
It didn’t take long for the idea to crystallize. One of my all-time favorite small French cakes to bake is the financier. When conceptualizing a new financier recipe, my creative process usually begins with identifying a fruit to serve as the centerpiece or garnish. I find financiers become far more intriguing and visually appealing when a burst of fruity flavor is nestled within their tender crumb. From there, I brainstorm complementary flavors that will truly highlight and elevate the chosen fruit. During my short drive home, the perfect trio formed in my mind: Figs, perfectly complemented by rich Maple, and nutty Hazelnuts. This combination promised a symphony of textures and tastes.
The delightful “secret” behind these elegant financiers — or perhaps their most significant advantage — is their incredible ease of preparation. When I say easy, I truly mean it. The process is remarkably straightforward: you simply stir all the ingredients together to form a batter, scoop the mixture into muffin cups, delicately top each one with a piece of the chosen fruit, and you’re almost done! There’s no need to procure expensive specialty ingredients or master complex, fussy techniques. Financiers are a testament to how effortlessly you can achieve a sophisticated dessert with minimal fuss.
For these particular Maple-Roasted Fig and Hazelnut Financiers, there’s one small preliminary step: roasting the figs. While this requires a tiny bit of planning, the reward is utterly incredible. The roasting process, enhanced by a touch of maple syrup, transforms the fresh figs into sweet, jammy pockets of flavor that are intensely aromatic and concentrated. You’ll quickly discover that you’ll want to incorporate these delightful maple-infused roasted figs into everything! Beyond these financiers, imagine them as a sublime addition to a vibrant salad with crumbled blue cheese, folded into Greek yogurt for breakfast, or even served warm over vanilla bean ice cream. Their versatility and flavor depth are truly remarkable.
The singular technique you need to master for an authentic financier is browning the butter, also known as making beurre noisette. If you’ve never ventured into the world of brown butter, please don’t be intimidated; you’ll quickly grasp this incredibly easy and forgiving technique. Browning butter is a culinary game-changer that adds immense depth of flavor to both sweet and savory dishes. To guide you through the process, I highly recommend you watch my short how-to video. It visually demonstrates just how quick and effortless it is to transform plain butter into this fragrant, nutty elixir.
While you could technically make financiers with plain melted butter, bypassing the browning step would mean missing out on the incredibly addictive, complex aroma and taste of brown butter. In this specific recipe, the nutty notes of the browned butter marry perfectly with the finely ground hazelnuts used in the batter, creating a harmonious and deeply flavorful profile that defines these financiers. This simple technique truly elevates them from good to extraordinary, adding a layer of sophistication that is characteristic of classic French patisserie.
Given that financiers are made with naturally sticky ingredients such as maple syrup, egg whites, sugar, and ground nuts, they can sometimes adhere stubbornly to nonstick pans, even those generously coated with butter or cooking spray. My tried-and-true trick to prevent this is to line your muffin pan with parchment paper cups. Unlike standard paper liners, parchment paper cups have a natural non-stick quality that allows them to peel away effortlessly from the cooled financiers, ensuring a perfect release every time and preserving their delicate, crisp edges. This small step makes a significant difference in the final presentation and enjoyment of your financiers.
These Maple-Roasted Fig and Hazelnut Financiers truly shine and are at their absolute peak on the very day they are baked. This is when their slightly sticky, wonderfully crunchy edges provide a delicious contrast to their exquisitely nutty and moist interiors. The textural interplay is simply divine, offering a sensory experience that is best enjoyed fresh from the oven. I highly recommend indulging in as many as you can while they’re at their freshest. For the rest, consider sharing them as a thoughtful and delicious gift with fortunate friends, family, or colleagues you encounter throughout your day. Believe me, word of your exceptional baking skills will spread quickly, and before long, your friends will be eagerly inquiring when you plan to bake your next batch!
If you simply can’t bear to part ways with your lovingly baked fig and hazelnut financiers – or if your family quickly claims them all, forbidding any giveaways – rest assured, you can certainly store them for a few days while maintaining their delightful qualities. The optimal way to store these delicate Fig & Hazelnut Financiers is to refrigerate them in an open container for up to three days. This specific storage method is crucial due to the figs’ naturally high humidity content. If stored in an airtight container, the moisture from the figs will quickly cause the financiers to become soggy, diminishing their exquisite texture. Refrigerating them in an open container allows for proper air circulation, which is key to maintaining their desirable texture and crispness. Before serving, remember to bring them back to room temperature to fully appreciate their flavors and textures.
VIDEO: How to Make Brown Butter (Beurre Noisette)
Unlock a world of flavor by learning how to make brown butter step-by-step. This French technique, known as beurre noisette, is far easier than you might imagine and dramatically enhances both sweet and savory dishes.
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Pin Recipe
Maple-Roasted Fig and Hazelnut Financiers
Ingredients
For the Maple-Roasted Figs
- 6 plump, fresh figs
- 2 tbsp pure maple syrup
For the Hazelnut Financiers
- ½ cup hazelnut flour, also called hazelnut meal (to measure the nut flour, lightly spoon it into the cup—do not pack)
- ½ cup all-purpose flour
- ½ cup granulated maple sugar, or ½ cup (100 g) cane sugar
- ½ cup brown sugar, packed
- ½ tsp baking powder
- 4 egg whites (you can use boxed egg whites)
To Garnish (optional)
- Toasted hazelnuts, coarsely chopped
Instructions
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For the maple-roasted figs: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Quarter the figs and spread evenly over the parchment paper. Drizzle generously with pure maple syrup, then use a pastry brush to ensure the maple syrup coats all the fig pieces. Roast the figs for 20 to 25 minutes, or until they have softened considerably, released their juices, and slightly dried up, becoming beautifully jammy. Remove from the oven and let cool while you prepare the financier batter.
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For the financiers: Lower the oven temperature to 350°F (175°C). Prepare two 12-cup muffin pans by lining each cup with parchment paper cups, and set them aside. This step is crucial, as lining the muffin pans with parchment paper cups will make it exceptionally easy to unmold the financiers without them sticking. I strongly advise against using regular paper cups, as financiers, due to their sticky ingredients, are prone to sticking to them. If you only possess one muffin pan, you can comfortably bake the financiers in two separate batches.
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To brown the butter (beurre noisette): Place the unsalted butter in a small, light-colored stainless steel pot (this helps you monitor the color change). Heat the butter over medium heat, allowing it to melt completely and then come to a gentle simmer. Continue cooking over medium-low heat, gently swirling the pot occasionally to ensure even cooking of the milk solids. As the butter cooks, it will bubble vigorously as the water evaporates. If the bubbles become so active that they obstruct your view of the butter’s color change, briefly lift the pot off the heat for a few seconds until the bubbles subside, then return it to the heat.
The butter is perfectly browned when the milk solids that settle at the bottom of the pot transform into a beautiful, light golden-brown color, and the entire concoction releases an intoxicating, delicious nutty aroma. Once these characteristics are observed, immediately remove the butter from the heat, pour it into a small, heat-proof bowl, and allow it to cool completely. This cooling step prevents it from continuing to cook and potentially burning. For a visual guide, watch my short video to see just how easy it is to achieve perfect brown butter.
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In a large mixing bowl, combine the ground hazelnuts (hazelnut flour) with the all-purpose flour, both granulated maple sugar (or cane sugar) and brown sugar, and baking powder. Whisk these dry ingredients together thoroughly to ensure they are well combined. Next, add the egg whites to the mixture and whisk until they are fully incorporated, resulting in a thick and somewhat sticky batter. Finally, whisk in the cooled brown butter until it is completely blended into the batter. At this stage, the financier dough is quite versatile; it can be stored in an airtight container in the refrigerator for up to 2 days, allowing you to prepare it in advance.
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When you are ready to bake the financiers, drop approximately 2 tablespoons (30 ml) of the financier batter into each prepared muffin cup. Gently top each financier with a piece of the delightful maple-roasted fig. If desired, you can also sprinkle some additional coarsely crushed toasted hazelnuts over each financier for an extra layer of flavor and texture. Bake the financiers for about 15 minutes, rotating the pan halfway through the baking time to ensure even browning. The financiers are done when their edges are beautifully golden brown and slightly firm to the touch. Remove the pan from the oven and let them cool for 10 minutes within the pan before carefully transferring them to a wire cooling rack to cool completely.
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STORAGE: While these Maple-Roasted Fig and Hazelnut Financiers are undeniably at their very best when freshly baked, you can certainly store them to enjoy later. The key to maintaining their delightful texture is to refrigerate them in an open container for a maximum of 3 days.
It’s important to note that figs naturally have a high humidity content. If you were to store these financiers in an airtight container, the trapped moisture would quickly cause them to become soggy and lose their characteristic crisp edges and tender crumb. Therefore, refrigerating the financiers in an open container allows for adequate air circulation, which is essential for preserving their desired texture. Always bring the financiers back to room temperature before serving to allow their complex flavors to fully emerge.
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