White Chocolate Financiers with Blueberry & Honey Compte

Photography: Tango | Chef: Hugo Saint-Jacques | Food Styling: Michelle Diamond | Prop Styling: Caroline Simon

  • Prep time 30 minutes
  • Total time 3 hours
  • Portion size 8 servings



In small bowl, sprinkle gelatin over 3 tbsp water; let stand for 5 minutes. In saucepan, heat cream over low heat; add gelatin. Remove from heat. Place chocolate in heatproof bowl; stir in cream mixture until well combined. Mix in yogurt. Cover surface directly with plastic wrap and refrigerate for 2 hours.

Meanwhile, preheat oven to 350°F. Grease 8-inch square baking pan; line with parchment paper. In bowl, mix icing sugar with ground almonds. In saucepan, heat butter over medium heat until browned; pour over icing sugar mixture, mixing well.

In bowl, using electric mixer, beat egg whites until soft peaks form; fold gently into icing sugar mixture. Pour batter into prepared pan; bake until tester inserted in centre comes out clean, about 25 minutes. Let cool on rack. Remove cake from pan and cut into 8 portions.

Using electric mixer, beat white chocolate mixture until lightened and fluffy; spoon into pastry bag fitted with 1/2-inch round tip. Garnish each portion with dots of white chocolate mixture; sprinkle pistachios and fresh blueberries over top (if using). Serve with remaining white chocolate mixture and Blueberry & Honey Compote on the side.

Blueberry & Honey Compote

In saucepan, combine 2 cups frozen blueberries, 1/2 cup honey and zest of 1 lime. Bring to boil; reduce heat and simmer for 20 minutes. Makes about 2 cups.


Did you know?

These little cakes are named for their resemblance to gold bars.

Nutritional facts PER SERVING: about

  • Iron 1 mg
  • Fibre 2 g
  • Sodium 175 mg
  • Sugars 55 g
  • Protein 12 g
  • Calories 650
  • Total fat 37 g
  • Saturated fat 19 g
  • Total carbohydrate 67 g
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Baking & Desserts

White Chocolate Financiers with Blueberry & Honey Compte