Though there are some very classic recipes that I don't quite get their popularity, others I had forgotten about in this whirlwind that are recipes nowadays with the explosion of food blogs. Or maybe, since my palate has changed so much in the last decade, I can appreciate them now. Or whatever.
What I'm trying to say is that I'm so glad we had to make financiers for today. So glad they came back into my kitchen for good. I had completely forgotten about them, and didn't have any memory standing out enough to be seen and rush me into the kitchen to see if if my brain has stored it right.
I made two types of financiers today for our French Fridays with Dorie group. The traditional plain almond ones with pieces of fresh peaches and plums, and the most addictive and buttery chocolate ones. Well buttery can certainly describe both.
I only had 3 egg whites in the fridge, the remains of a cinnamon ice cream, so I thought I'd only bake the chocolate in the mini muffin molds and call it a day. But after eating a few still warm, I not only decided to make the fruit ones but also another batch with chocolate.
So then I had extra egg yolks. So I made more ice cream. Life is tough in the kitchen.
My first bite into the chocolate ones really surprised me. I was expecting a brownie like feeling, but instead got a not too sweet, perfectly intense chocolate flavor, and a spongy but fudgy at the same time texture.
Remarkable little morsels. With a perfect balance of sweet and starch, very french.
Though I made sort of a deal with myself last week not to use the F word here, I had no choice but to make room for it. That ugly word just keeps being the center of my days. That is flood, in case you're wondering. The monstrous flooding that hit Buenos Aires last week, Tuesday april 2 to be exact, which ironically is the day my parents got married (not a very successful marriage), made it's way into a part of my house. I'm still dealing with the aftermath, and though I came to terms with its damage, I find myself mad at life in general more times during the day than I care to admit.
I'm working on it, because, well, I'm certainly not proud of myself for that, trying to help others too, in very small ways, my tiny contribution to this mess.
But the main feeling that I wanted to share here and now, is my unconditional thanks tomy blogging friends who lined up with guest posts (starting next week!) and who took the time to write emails and offer their help. Mind blowing. I'm so touched by all of your words, who came just in time to comfort me when I was feeling like a wet dog with no owner.
Back to the food here, I strongly feel that if you've never made financiers you should as soon as you can. The chocolate ones are my suggestion if you only make one of them. But they freeze so well, there's no excuse.
The recipes are quite simple and involve almond flour and melted butter. But the almond fruit financiers have a different technique than the chocolate ones. The first one is cooked in the stove, which sounded a bit weird, but man, it made everything so easy. No electric mixer, which is always a plus when a recipe doesn't need it. Though a few bowls were certainly involved.
They have to wait for hours in the fridge before being baked, and you can have the batter for 3 days and bake them in batches. Has anyone tried popping them into the oven without chilling them? Please tell me how it went.
None of these recipes make a lot of financiers. I would suggest doubling them if you have company or want to take them over to a friend's house.
The suggestion is to eat them within the first couple of hours they are made. And I agree. But, I did try one many hours after they came out of the oven, and though they weren't as tender, they were still amazing.
Find the recipe for the traditional almond financiers here. Just add some stone fruit pieces or berries on top before baking.
Print
CHOCOLATE FINANCIERS
- Yield: 18 mini muffins 1x
Ingredients
Scale
- 4 ½ Tbs unsalted butter (melted)
- ⅔ cup heavy cream
- 5 oz 140g bittersweet chocolate, chopped
- ½ cup confectioners' sugar
- ⅓ cup almond flour
- 4 ½ Tbs all purpose flour
- ⅛ teaspoon baking powder
- Pinch of salt
- 3 egg whites (room tº)
Instructions
- Preheat oven to 350ºF. Spray or butter mini muffin pan.
- Put chopped chocolate in a bowl. Bring heavy cream to a boil in a small saucepan over medium heat. Pour over chocolate, let stand 1 minute and then whisk until completely smooth.
- In another bowl whisk together sugar, both flours, baking powder and salt.
- Whisk the egg whites just until foamy. Pour over the dry ingredients and mix to blend with a spatula. Add the melted butter and mix. Add this mixture to the ganache and blend mixing as little as possible.
- Spoon the batter into the molds, filling ¾ of capacity. Bake for 13 to 15 minutes, until the tops are dry and a toothpick inserted in center comes out clean.
- Cool for 3 minutes before unmolding them.
from Paul Hévin via Around my French Table, by Dorie Greenspan
Teresa says
I've just gotten around to making these, and reading everyone's posts about them. There have been so many natural disasters this year. The devastation and recovery is so taxing; I hope you've recovered well.
Your description of the chocolate version is making me want to try those soon. I still have one of the almond ones I baked yesterday. They seem almost as good on Day 2.
Cocoa and Lavender says
So beautiful and so simple. I have never made financiers because I didn't have the pans. But I definitely Do have a mini muffin pan so now I have no excuse, eh? ~ David
wp_vknotes_admin says
You really should make them at least once David, they´re amazing!
mimi rippee says
Absolutely beautiful!
e / dig in says
paula, i don't watch the news and i've been a way from your blog for a weeks or so - i had no idea bout the floods you have been experiencing. how dreadful. i hope you and your family are okay - i can fully understand that getting angry at life in these situations! my thoughts are with you.
ont your food - such pretty pictures. in australia we call these cakes 'friands'. they were very fashionable a few years ago but got overtaken by cupcakes, but they are delicious and deserve to come back into fashion.
Elaine says
Your financiers are absolutely gorgeous, Paula. You have inspired me to make the berry and the traditional fruit ones. Lovely job.
I am so very sorry to hear that you have suffered damage from the flood as have others. I wish you well as you deal with the aftermath.
Abbe@This is How I Cook says
Hopefully these will make someone happy, at least they did me. Though we haven't gone through floods like yours we are cleaning up after a flood in our basement due to big trees damaging our pipes. My in laws have gone through giant floods in Texas. Never much fun and hopefully all can be replaced. My thoughts are with you.
Guyla says
Your financiers look delicious! If I had any doubts you've convinced me to try the chocolate ones! I'm very sorry to hear of your flooding problems! Hope all comes out okay for you and yours! Your photography is wonderful!