Prepare the "hazelnut butter" : Melt the butter in a pan and let it golden.
Remove from heat when it smells like hazelnut and has golden. Strain and leave to cool down to 104°F (40°C, room temperature).
Preheat the oven to 350°F (180°C). Combine powdered almonds, flour and icing sugar in a bowl. Add the egg whites and mix well.
Add the hazelnut butter and mix well. Add the chocolate chips and combine.
Pour the batter in a greased savarin mould or a mini kouglof mould. Bake for 15 to 18 min at 350°F (180°C).
Remove from oven and leave to cool down at room temperature. Microwave the cream for 30 seconds.
Pour the hot cream on the chocolate and combine to make a homogeneous ganache. Add the butter and mix well.
Unmould the financiers and fill them with crunchy chocolate pearls. Cover the pearls with hot ganache. Leave to cool down at room temperature or refrigerate 15 minutes.
There you are, your chocolate tiger financiers are ready to devour !
