Anyone for financiers? Oops, none are left!
Financiers are another classic French petit four, that I can eat until I pop, so I need to share, before none are left.
This is why I err on not making them! In fact I am experimenting on making them LCHF friendly. Once I’ve created a perfect one, I will share with you all, since this would make me blissful!
They are best baked fresh on the day, with any fresh fruit/berries that you prefer. Financiers are great for afternoon tea time treats or for a coffee spoil.
The base mixture can be kept in the fridge for at least a week, which makes it a great mixture to have on hand for any emergency tea-baking.
- 110g icing sugar
- 135g egg whites (not beaten)
- 35g cake flour
- 80g castor sugar
- 140g almond flour/ ground almonds
- 100g noisette butter (or can use clarified butter)
- fresh fruit esp. berries OR berry jams OR fruit preserves (all of these work well)
How to make?
- Make the clarified butter aka ‘noisette’, you melt the butter in a saucepan, cooking it, until the butter has a nutty smell and color. Take off the stove and allow to cool.
- Combine all the rest of the ingredients and mix with processor or hand blender, until a smooth paste.
- Once the butter has cooled, add the noisette butter.
- Allow the mixture to cool completely.
- Then pipe (use a round nose nozzle or cut a hole in a disposable piping bag), into the moulds. Moulds are filled 2/3’s. Place a small fruit piece (or preserve or jam) in the middle of each piped mould. Bake on a tray, at 180 degrees celsius for about 10-15minutes. Basically, until golden.
- Allow to cool for 5 minutes, before turning out. Don’t let it cool completely, otherwise the petit four will collect to much moisture and won’t come out easily.