Raspberry financiers recipe
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- Dish type
- Cakes with fruit
- Berry cake
- Raspberry cake
Financiers are a well loved French treat. Try serving these as part of an afternoon tea spread, or for dessert with vanilla ice cream and raspberry coulis.
5 people made this
- 125g caster sugar
- 5 tablespoons plain flour
- 2 tablespoons ground almonds
- 1 large pinch baking powder
- 4 egg whites
- 60g butter, melted
- 1 punnet raspberries
MethodPrep:10min ›Cook:20min ›Ready in:30min
- Preheat oven to 180 C / Gas 4. Butter 4 financier moulds or mini tart tins.
- In a medium bowl combine sugar, flour, ground almonds, baking powder, egg whites and butter; whisk thoroughly.
- Distribute raspberries evenly in bottom of cake tins; cover with cake mixture.
- Bake in preheated oven for 15 minutes. Wait 5 minutes before unmoulding.
If you don't have a financier mould, you can use mini tart tins or cupcake cases. Watch baking time as it may vary depending on the size of mould used. Financier moulds are available online and in some speciality shops.
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Granulated sugar, which is coarse and doesn&rsquot fully dissolve in the egg whites, gives these cakes a rustic, open crumb.
Reducing the oven temperature allows the mini-muffin tin cakes, which are slightly larger than the traditional type, to bake evenly.
A spritz of baking spray places a fine coating of flour on the sides of the pan. This flour insulates the sides of the cakes, so they rise at the same rate as the centers.
Mignardises are tiny treats offered to restaurant guests at the end of a meal. Because they are consumed in one or two bites and need to leave a lasting impression, the best versions feature intense flavors and contrasting textures. Early in my career, one of my tasks as a pastry prep cook was to prepare an assortment of these delicacies, including indulgent truffles, jewel-toned fruit jellies, and glossy macarons. But nothing was as popular as the financiers.
The thin shells of these miniature cakes crunch satisfyingly when bitten, bringing forth the richness of nutty browned butter and toasted almonds. Inside, the crumb is moist, chewy, and cakey, with an aroma similar to that of almond extract.
For all their nuance and elegance, financiers are incredibly easy to make: Just whisk together almond flour, all-purpose flour, sugar, and salt stir in egg whites and browned butter and bake in generously buttered individual molds.
We bake the cakes in mini-muffin tins instead of traditional financier molds.
Little Next Door's raspberry financiers
At Little Next Door on 3rd Street, the tiny financiers are little works of art, a single raspberry pressed into each one like a garnet.
They’re made with only six ingredients the trick, of course, is what you do with those six. Egg whites are warmed with sugar in a bain-marie. Butter is cooked until it’s golden and nutty. One raspberry is nestled into the chilled dough just before baking.
Staff writer Amy Scattergood recently came back with a bag of them -- well, a bag with the few that made it back to the office. “These cakes are everything I love about financiers but in miniature,” she says. “They’re dense, deeply almondy yet surprisingly light. And the raspberry is pretty stunning.”
Combine the egg whites and sugar in a medium bowl. Place the bowl over a similar-sized saucepan to form a bain-marie or double-boiler filled with gently simmering water. Stir the egg whites and sugar with a whisk just until the whites warm slightly and the sugar dissolves. Remove from the heat and set aside.
In a small saucepan, cook the butter over medium heat until it begins to brown and gives off a nutty aroma. Remove from the heat to prevent the butter from overcooking. Set aside, but keep very warm.
In a large bowl using a hand mixer, or in the bowl of a stand mixer, begin whisking the egg white mixture at low speed. With the mixer running, gently add the flour, followed by the almond flour, and mix just to combine. Add in the warm butter in a thin stream, mixing at low speed until it is incorporated. Scrape the sides and bottom of the bowl, and continue to mix 10 seconds more to ensure the batter is completely combined. Cover and refrigerate for at least 1 hour, preferably overnight.
Heat the oven to 325 degrees. Spray or butter a tray of miniature muffin molds (our molds measured 1 3/4 -inch wide by one-half-inch deep). Fill the molds two-thirds full with batter, and place a fresh raspberry on top of each. Place the tray in the oven and bake 30 to 40 minutes, until golden. Remove and cool on a wire rack. Repeat with the remaining batter.
Like a mad desire for brioche . Blame it on this spring which is seriously overdue (and which still pushes us to look for .
Welcome to my blog ! I’m a food photographer and blogger based in Brittany, in the French countryside. Here you'll find each week new sweet and savory recipes, with more than 270 recipes to try.
Unsalted butter for greasing the pan
1/2 cup (113 g) unsalted butter
4 large egg whites
3/4 cup (150g) granulated sugar
1/2 cup(50g) almond meal
1/3 cup(50g) all-purpose flour
1/4 teaspoon fine sea salt
Icing sugar, for sprinkling
Preheat the oven to 400˚F (200˚C). If you are using a nonstick mini muffin pan you may not need to butter them, but otherwise generously butter the cups of the pan.
Melt the butter either in a small pot on the stove-top over medium heat or in a microwave-safe bowl in the microwave for about 1 minute. Set aside to cool.
Beat the egg whites until frothy with handheld electric beaters on high speed, 1 to 2 minutes.
In a separate bowl, whisk together the sugar, almond meal, flour and salt.
Add the dry ingredients to the wet and fold them in gently with a rubber spatula until just combined.
Add the cooled, melted butter to the batter and use a rubber spatula to gently mix until the butter is completely incorporated.
Divide the batter between the cups of the muffin You can do this with a 11/2-tablespoon cookie scoop or a small spoon. Fill each cup almost to the top.
Just before you bake the financiers, cut 12 raspberries in half and place one half, cut side down, on top of each financier. Press down gently.
Bake for 10 to 12 minutes, or until the center is slightly puffed and the edges are golden and slightly crispy and coming away from the There may be cracks in the tops. That’s totally okay!
Remove the financiers from the muffin pan immediately and allow to cool on wire racks.
Once they have cooled completely, sprinkle them with icing sugar to serve. These are best eaten the day they are made, although they can keep for a couple of days in an airtight container at room temperature.
Preparation1. Preheat over to 375F. Grease a muffin tin. 2. In a small bowl, whisk together flour, almond flour, sugar and salt. 3. In another bowl, whisk the egg whites by hand until they are foamy. 4. Add the whites, vanilla and butter to the almond mixture and stir until blended. 5. Place 2 tablespoons of the batter into each muffin cup. Add 1 teaspoon of the jam into the centre of each and then cover with the rest of the batter evenly. 6. Place the muffin into the oven and bake for 15 to 18 minutes until golden brown. 7. Let cool slightly. Sprinkle powdered sugar on top and serve warm.
Scrumptious Raspberry Financier – Cyril Lignac Recipe
The recent stay-at-home order has prompted many well-known chefs to start posting recipes and tips and doing live “cook-alongs” on their websites and social media. Le Colibry took the opportunity to try Cyril Lignac’s raspberry financiers, and even learned how to make beurre noisette in the process. His recipe is easy to follow and the result is truly scrumptious. These raspberry financiers make the perfect breakfast, snack, or dessert, especially topped with fresh strawberries or raspberries.
Ingredients (Makes 4 servings)
90g (3/4 cup) almond flour or finely ground almonds
150g (1-1/4 cup) powdered sugar
100g (7 tbsp) brown butter (beurre noisette, see instructions)
125g (1 cup) fresh raspberries
- Preheat oven to 200°C (395°F or gas mark 6/7)
- Make beurre noisette, set aside. If you have never made brown butter before, this recipe has detailed instructions and pictures for every step: beurre noisette – Cooking EZ
- In a large bowl, combine flour, almond flour, powdered sugar, salt, and vanilla.
- Make a well in the middle of the dry ingredients, add egg whites one by one. Mix gradually starting from the inside and working your way out to incorporate the dry ingredients.
- Add beurre noisette, mix.
- Pour batter into greased and floured mold or loaf pan, add raspberries. For extra berries, pour half of the batter into your mold, add a layer of raspberries, pour in the rest of the batter and add more raspberries on top.
- Turn oven temperature down to 180°C (355°F) and bake.
Join Cyril Lignac’s next live cook-along or try the other simple and tasty recipes he has posted on his Instagram and website: @ChefLignac (website and recipes in French)
For even more easy and delicious recipes, take a look at Le Colibry’s Healthy Eating section
Delicious Raspberry Financiers
If you visit a patisserie in France, you will probably see Financiers, which are little rectangular tea cakes. They are similar to Madeleines in that you typically eat them at similar times during the day (with tea or coffee, as a snack or a sweet treat,) but they have an almond taste that Madeleines don’t have. Raspberry financiers are totally delicious, and very easy to make!
You will notice on the picture of my financiers that they are round, and not rectangular as typical in France. That’s because I could not find a financier pan in my local stores, so I had to settle for a muffin pan! (I later found out you can buy a financier pan on Amazon.) But, not too worry, despite being round, my financiers taste exactly the same as in France!
Easy French Financiers Recipe
Leave it to the French to create and concoct the best pastries ever. This delicious French Financiers Recipe has a lot of flavor packed into a two-bite treat.
Financiers have a soft pillow-like texture with a fragrant aroma and a soft delicate flavor that is so addicting. I added a raspberry in the middle to give out a hint of sweetness and tanginess.
You can enjoy these almond cakes as a dessert, breakfast, and tea and coffee. Originally, Financiers have a rectangular shape similar to gold bars. Maybe that’s how they got their name?
I decided to make them in my mini muffin pan since it’s something that most of you may already have in the kitchen.
This Financiers Recipe can be adapted to suit your taste, add ground pistachios, replace the almond flour with hazelnut flour or even change the raspberry and add apricots, blueberries, or omit the fruit entirely. Therefore, it’s a blank canvas that is perfect for recipe experimenting.
The secret behind the flavor is the use of brown butter. When you cook the butter in the burner, it starts to turn brown and becomes super aromatic. The French call it “Beurre noisette” or hazelnut butter because it has a very distinctive nutty smell when cooking.
Furthermore, the reason why I decided to make my yummy Financiers was to pair it with the Republic of Tea new SuperGreen Tea Collection. This line of teas combine organic matcha, green tea leaves and other herbs in a delicious drink that can be enjoyed either hot or cold.
Finally, I hope you can try this delicious Easy French Financiers Recipe at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.
Raspberry and Rose Financiers
Ever since writing my last post, we are having splendid summery weather, almost as if the Universe could hear me moaning about the time flying by and was kind enough to make sure the remaining weeks will be scortchiooooo! Let's hope I didn't just jinx it!
So this is another recipe with the use of booze! OK,very, very small amount of booze, but it will make a huge difference, trust me! The original recipe was found in Delicious Magazine but it wasn't vegan, so being a kitchen enthusiast that I am, I've experimented again with aquafaba, and once again, the results did not disappoint!
If you are still unaware of what aquafaba is and how to use it, please read some of my previous posts where I've successfully replaced eggs or egg whites with this magic liquid, here are the links to some of them: the fluffiest pancakes everrr , croquettes with sauerkraut and mushrooms, or berry pavlovas.
I'm yet to master making macaroons with it, I've tried twice so far, and the results were. hmmm. let's just say 'unphotogenic'. But other than that, it worked perfectly fine in my culinary experiments so far! And before you ask, no, you can not taste aquafaba in the cakes.
In order to have perfectly shaped financiers (they meant to resemble bars of gold), you will need special financiers tin, which is shaped in small rectangles, but as you can see, I did not have such thing (until Thursday this week, when 2 shiny tins arrived to my door), so using small muffin tins will also work.
You do not need to know that since these photos were taken, I've baked them twice again, with the success of destroying the cakes within minutes (OK, the other half helped, but it was mainly my doings), they are that good.
These raspberry and rose financiers are super light and soft inside, with this slightly crispy and crunchy coating on the outside, plus they are loaded with juicy and boozy raspberries! What's not to love.
By soaking raspberries in some rose wine, you ensure they stay juicy and will be full of wonderful, delicate and gorgeous flavor, plus they will not burn while baking (I did one version without soaking them, and the raspberries did burn slightly on the top). However, if you prefer to make them without using booze, you can also soak them in some water with sugar, flavored with spices that tickle your fancy.
Using wine to soak them in have another huge benefit. You are left with some spare wine. And this is why I love to cook with booze, there are always some leftovers.
If you are non- vegan and would like to try more traditional version of these beautiful, light and soft raspberry and rose financiers, you can use whites of 3 eggs (rather than aquafaba) and just an ordinary, no salt butter (I've used vegan butter or vegan spread in my recipe). They will taste awesome either way.