Financiers Ronds
Yes, my financiers will not resemble bar of gold as the traditional mini cakes. This won't make them less attractive and delicious.
Financiers are delicious and moist French small cakes that are made with melted chocolate, instead of cocoa powder - therefore the light and moist texture. Required ingredients for traditional Financiers' making are almonds and egg whites. But the most important feature is "toasted" butter. The presence of beurre noisette is an important addition to the almonds in the recipe, as it enhances the nutty flavouring.
We already toasted a butter once for the rustic buttergipfel.
For the Financiers I used small tartelette pans.
for the financiers:
150 g butter
160 g dark chocolate
100 g confectioners' sugar
120 g ground almonds
50 g all purpose flour
5 egg whites
for the nut topping:
50 g hazelnuts, blanched and chopped
25 g pistachio
25 g walnuts, chopped
50 g almonds, shaved
Cook the butter at medium heat to a stage where its colour looks a lot like amber. The butter should be watched closely as it could be burned very easily. Strain through a fine sieve. Leave it to cool at room temperature. Use it warm.
Chop the chocolate and melt it over a bain-marie. Set aside
Place the ground almonds in a bowl. Sift over the confectioners' sugar and the flour.
Slightly whisk the egg whites. Add them to the dry ingredients. Stir with a wooden spoon.
Add the butter. Make sure it is not hot, but warm. Stir.
Add the chocolate and stir to homogenize well.
Combine the nuts for the topping.
Spoon the batter in the tartelette pans. Smooth it with a small palette knife.
Sprinkle the nuts over and slightly press them to the batter.
Bake at 210°C for about 10-15 min or until ready (check with a wooden spoon). Let them cool in the pans for few minutes and then transfer them on a wire rack.
Serve at room temperature.
We already toasted a butter once for the rustic buttergipfel.
Financiers Ronds
For the Financiers I used small tartelette pans.
for the financiers:
150 g butter
160 g dark chocolate
100 g confectioners' sugar
120 g ground almonds
50 g all purpose flour
5 egg whites
for the nut topping:
50 g hazelnuts, blanched and chopped
25 g pistachio
25 g walnuts, chopped
50 g almonds, shaved
Cook the butter at medium heat to a stage where its colour looks a lot like amber. The butter should be watched closely as it could be burned very easily. Strain through a fine sieve. Leave it to cool at room temperature. Use it warm.
Chop the chocolate and melt it over a bain-marie. Set aside
Place the ground almonds in a bowl. Sift over the confectioners' sugar and the flour.
Slightly whisk the egg whites. Add them to the dry ingredients. Stir with a wooden spoon.
Add the butter. Make sure it is not hot, but warm. Stir.
Add the chocolate and stir to homogenize well.
Combine the nuts for the topping.
Spoon the batter in the tartelette pans. Smooth it with a small palette knife.
Sprinkle the nuts over and slightly press them to the batter.
Bake at 210°C for about 10-15 min or until ready (check with a wooden spoon). Let them cool in the pans for few minutes and then transfer them on a wire rack.
Serve at room temperature.
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