Preparation of the Chocolate Financier antonio bachour

[Sussan Estela Olaya]

Hi Pedro.

If your financier batter is more liquid than expected, there are some adjustments you can try to improve the consistency.

1. Check your measurements: Make sure you have measured all the ingredients correctly, especially the egg whites and heavy cream, as too much liquid can make the batter overly runny.

2. Chill the batter briefly: Although financier batter doesn’t usually need resting, in this case, you could refrigerate it for about 20 to 25 minutes. This allows the almond flour and all-purpose flour to absorb some moisture and thicken the mixture slightly, and it also helps the butter solidify a bit, which will thicken the batter.

3. Avoid over-mixing: If the batter has been over-mixed, it may lose some structure, causing it to be more liquid. Be sure to mix only until the ingredients are just combined.

4. Check ingredient temperatures: If the chocolate or butter was too hot, they might have thinned out the batter. Make sure both are around 45°C before mixing them in.

If, after trying these steps, the batter is still too runny, you could add a small amount of all-purpose flour or almond flour to thicken it, but do so in small amounts to avoid altering the original recipe too much.

I hope these tips help you achieve the desired texture for your financiers.

Best regards.