|Financiers- Freshly out of the oven. Note the pitted holes and perfectly shaped tapered ends.|
Today's baking post is going to be on Financiers. Financiers are called financiers because they are baked in tapered tartlet pans or "financier molds" which make them resemble a banker's bar of gold (Financiers). Financiers are little tea cakes. They are small enough that you can finish eating them in one or two bites. The best way to describe them would be that they are sort of like a cross between a madeleine and a macaron. In fact, the flavors are very similar to a macaron because of the use of almond powder, but unlike a macaron, it requires nowhere near the fussiness and precision required achieve perfection. I like it this way because it means as a recipe is it "high yield", super easy, reliable for the home baker and you can always count on it if you have to entertain.
Now, with the way the news has been reporting about the global economy recently, let these gold bars remind you that better days are around the corner... starting in your kitchen! :) Just think, you have tons of baked gold bars laying around. Gratitude always makes everything better, doesn't it? It does for me.
Have a wonderful day and thanks for reading!
Yield: About 4 dozen when used with The Browncookie.com financier molds
1-1/4 sticks (10 tablespoons) unsalted butter, plus more for pans
2 cups (6 ounces) sliced blanched almonds
2-1/4 cups confectioners' sugar (Measure out 2 cups, set aside and put 1/4 cup in a separate bowl)
3/4 cup all-purpose flour, plus more for pans
1/2 teaspoon salt
1 cup egg whites (about 8 large eggs) room temperature
In a medium saucepan, melt the butter over low heat. Whisk the butter frequently to prevent it from burning. When the butter has turned a golden brown color, take it off the stove. (Tip: If using an All-Clad saucepan, take it off the stove just when the butter is about to turn golden brown because the heat from the pot will continue to brown the butter.) This will take about 6-7 minutes depending on your stove. Let the butter cool completely.
|This is the color of the butter you want. It should not be much darker than this.|
Next, place the 1/4 cup of confectioner's sugar with the almonds in a bowl of a food processor and pulse until the nuts are finely chopped. This step may be skipped if you are using almond meal that is already finely chopped.
|Egg white- soft peaks|
In a medium bowl, whisk together flour and salt and add the nut-sugar mixture. Stir to combine.
In a bowl of an electric mixer fitted with the whisk attachment, beat egg whites with 2 cups of confectioners' sugar until the egg white has turned foamy. Remove bowl from the stand. In three parts, add flour-nut mixture, alternating with the butter mixture. Gently mix the ingredients together until just combined.
Chill the batter for at least 2 hours or up to 4 days prior to baking.
(Tip: Let the batter come back to around room temperature before filling the molds. This will ensure proper browning and texture.)
Preheat oven to 400 F. Butter and flour financier molds. It is good to have a set of 24 fancier molds on hand, but if you have less, you just have to repeat the process more often. Place the molds on a rimmed baking sheet. Fill the financier molds about 1/2 way (about 1 tablespoon each) and tap the molds down gently to slightly spread out the batter.
Bake the financiers for about 10-12 mins, until the edges of the cakes have turned golden brown.
Allow to cool and then remove the cake using a small spatula or a toothpick.
Source: Financier recipe adapted from: Martha Stewart Baking Handbook
Resource: Browncookie.com: Financier Molds
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