Chocolate Financiers Food

AUTHENTIC FRENCH FINANCIER RECIPE

Steps:

• Preheat oven to 375 F/190 C.
• in a small saucepan, heat butter on low to medium heat, occasionally swirling the pan over the stovetop for about 5 minutes. It will foam at first, but then it will begin to brown, producing dark golden flecks (browned milk solids). Check the color and once you are happy with the level of browning, pour the butter (with milk solids) in a bowl to stop cooking. Let it stand and fully cool down.
• using an electric mixer whisk egg whites for no longer than 20 seconds and set aside. In a separate bowl, combine sugar, all-purpose flour, almond, and hazelnut flour. Add beaten egg whites to the dry ingredients and mix with a hand whisk. Stir in the brown butter.
• Generously butter cavities of a mini muffin pan. Pour the batter into the mold filling the holes up to two-thirds. Bake for 15 to 17 minutes, until nicely browned. Remove from the oven, and let cakes cool before removing them from the mold.

CHOCOLATE FINANCIERS (FINANCIERS AU CHOCOLAT)

Steps:

• Preheat the oven to 355 F/180 C. In a medium bowl, combine almond flour, cocoa powder, icing (powdered) sugar, and sifted all-purpose flour and set aside. In a separate clean bowl, beat egg whites with an electric mixer for about 20 - 30 seconds. Add egg whites to the dry ingredients and mix with a rubber spatula. Add the cold melted butter and mix again.
• Butter cavities of a mini muffin pan. Transfer the batter to a pastry bag with the cut tip, and pipe it into molds filling up to two-thirds. Bake for 6 minutes, insert a cherry with a stem in each cake. Continue baking for the other 6 to 8 minutes until a cake tester or a toothpick comes out clean. Cool financiers in the tins for 5 minutes, then flip the mini muffin pan over to unmold cakes and let cool completely on a wire rack.

RASPBERRY & WHITE CHOCOLATE FINANCIER TRAYBAKE

Steps:

• Melt the butter in a small pan until sizzling. Watch it carefully - the butter will foam, and, when the foam subsides, it will turn from yellow to a nutty brown. Remove from the heat, tip into a bowl to stop it cooking and leave to cool.
• Heat the oven to 180C/160C fan/gas 4. Butter a 20 x 25cm baking tin at least 4cm deep and line with baking parchment. Mix the sugar, flour, almonds and cinnamon together. Beat the egg whites in a separate large bowl using an electric whisk to soft peaks. Fold the beaten egg whites into the flour mix using a large metal spoon. Slowly pour in the brown butter, folding it in until everything is combined and the batter is light. Scrape into the prepared tin. Scatter over the raspberries and chocolate.
• Bake for 20-25 mins until firm. Leave to cool in the tin, then dust with some icing sugar and cut into squares or bars. Will keep, well wrapped, for up to three days at room temperature. Serve with clotted cream.

CHOCOLATE FINANCIERS

Steps:

• Preheat the oven to 400 degrees. Grease a financier mold (tops of mold should measure approximately 1 7/8 by 3 * inches), madeleine mold or small muffin tin with vegetable oil and place on a baking sheet. If you use individual molds, you'll need 14.
• Melt the butter over medium-low heat, stirring often, until it turns amber and smells nutty; keep warm. Melt the chocolate in a double boiler over low heat and keep warm. Split the vanilla bean in half lengthwise and scrape out the seeds. Set both the pod and seeds aside.
• In a large bowl, sift together the sugar and flour. Add the almonds and pistachios and mix with a wooden spoon. Add the egg whites, vanilla pod and seeds and stir vigorously. Strain a quarter of the warm butter over the mixture and stir to combine. Strain in the remaining butter and mix well; then stir in the melted chocolate.
• Let the batter cool to room temperature. Remove the vanilla pod. (The batter will hold in the refrigerator for up to 3 days.)
• Pour the batter almost to the top of the molds. Bake for 12 to 13 minutes; rotate the pan after 6 minutes. Let cool slightly on the baking sheet and then transfer from the mold to a baking rack.