Adapted by
July 2020
Yield: 3.5 kilograms of batter


580 grams shelled walnuts, toasted, ground to flour
50 grams shelled almonds, toasted, ground to flour
100 grams shelled hazelnuts, toasted, ground to flour
100 grams shelled pecans, toasted, ground to flour
125 grams all-purpose flour
130 grams freshly milled buckwheat flour
1.35 kilograms sugar
13 grams sea salt
735 grams egg whites
340 grams European butter, room temperature (liquid)
TCHO chocolate, coarsely chopped
Caramelized whole walnuts
Flaky sea salt


In a large bowl, combine flours, sugar, and salt. Fold in egg whites followed by brown butter. Refrigerate overnight. Heat oven to 348F. Transfer batter to piping bag, and pipe a thin layer into Financier molds. Evenly place several chocolate pieces on top of batter. Cover with additional batter until molds are three-quarters full. Bake 24 minutes. Quickly place caramelized walnut halves on top of Financiers, and sprinkle with salt.