This week’s French Fridays with Dorie recipe (Financiers, p 454) is a recipe I’ll use again and again – it’s so easy, tastes good and looks good. I mean really, what more could you ask of a dainty French treat?
I don’t have financier pans (what IS the matter with me?) Fortunately I’m spending the summer in Paris again and can envisage exactly where to go in E. Dehillerin to find one…. Ahem… You can make financiers in the proper shaped molds or alternatively, as I most often do, mini muffin molds I baked these up in small cupcake liners and they were perfect – a one bite treat that I added one raspberry and a couple of slivers of almonds to (you can see how small they are from how much room the raspberry takes up…) for some visual and textural appeal.
These little cakes are made with butter (I made browned butter as per Dorie’s instructions), sugar, egg whites, almond flour and a little regular flour, these are simple to whip up and the batter rests in the fridge for 1 hour to up to a day. It was pretty thick after a night in the fridge so I piped my mixture into the cupcake liners. I added the fruit and almonds but you can serve them plain too.
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