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Monday, July 30, 2012

Financiers


I have some leftover almond meal in my fridge that just begs to be used for weeks already. I surfed the net for a recipe that uses almond meal and found this recipe in Joy of Baking and decided to bake it since it was so simple and required only minimal utensils. These financiers were delicious and my boys liked them so that made me a happy mom:D

Recipe is adapted from Joy of Baking who has a video showing how to make these little morsels of delicious financiers: 
1/2 cup (113 grams) unsalted butter
1/4 cup (30 grams) all purpose flour
1/2 cup (55 grams) ground almonds (can use almond meal/flour)
3/4 cup (90 grams) confectioners (powdered or icing) sugar, sifted
1/8 teaspoon salt
3 large (90 grams) egg whites, lightly beaten
1/2 teaspoon pure vanilla extract
Fresh berries (optional)
Method:-

Preheat the oven to 400 degrees F (200 degrees C) with the oven rack in the center of the oven. Place 12 rectangular or boat shaped tartlet molds (each holds about 2 tablespoons of batter) on a baking sheet. (Can also use mini muffin cups.) I used my bahulu mould and also 4 pieces of tart moulds to fill this amount of batter.
Place the butter in a small light colored saucepan over medium heat. Once the butter has melted let it come to a boil, swirling the pan occasionally. As it boils you will notice that a foam will appear on the butter's surface. Continue to cook the butter until it looks clear and the milk solids have dropped to the bottom of the pan and have turned golden brown. Remove from heat and immediately pour through a cheesecloth-lined strainer. Let cool to room temperature. You will need 1/3 cup (80 ml) of brown butter. Use the leftover brown butter to butter the molds (use a pastry brush). As I do not have cheesecloth, I just slowly pour out the brown butter so as not to disturb the sunken residue at the bottom of the pan.
In a large bowl whisk together the flour, ground almonds, confectioners sugar, and salt. Make a well in the center and fold in the lightly beaten egg whites, vanilla, and the brown butter. Fill each mold almost to the rim and bake for about 4 minutes (batter is set around the edges but still soft in the center). Remove from the oven and gently place one or two fresh raspberries on top of each. Bake a further 5-7 minutes or until the Financiers have become golden brown around the edges and are springy to the touch. Remove from oven and let cool on a wire rack. These are best eaten warm from the oven, but they can be covered and stored for a few days at room temperature or in the refrigerator. As you can see from the photos, I do not add fresh raspberries but used preserved red & green cherries instead.




I like this recipe because it makes only a small quantity of financiers.  Easy to finish:D

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