French

Cheddar Financier & Mornay

Name: Cheddar Financier & Mornay
Total time: 35 min
Cuisine: French
Ingredients: 100g butter (Financier Base); 80g egg whites (Financier Base); 70g powdered sugar (Financier Base); 40g almond flour (Financier Base); 15g all-purpose flour (Financier Base); 3g sea salt (Financier Base); 2g white pepper (Financier Base); 80g sharp cheddar, finely grated (Financier Base); 2g smoked paprika (optional) (Financier Base); 30g butter (Mornay Sauce); 30g all-purpose flour (Mornay Sauce); 200g whole milk, warmed (Mornay Sauce); 40g sharp cheddar, grated (Mornay Sauce); 2g sea salt (Mornay Sauce); 1g white pepper (Mornay Sauce); 1g Dijon mustard (Mornay Sauce)

My recipe

The financier should be crispy outside and tender inside — do not overbake.

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Total35 min

LevelMedium

AheadNothing

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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.