Financier
Recipe courtesy of Joe Beef
The financier gives you a fail proof moist cake that will stand through the rigors of patisserie de cuisine. There are so many pastry chefs that we would love to hire in the restaurant, unfortunately though because of space and the sort of desserts we like to eat, the garde manger cook at Joe Beef also plays the double roll of pastry chef. So our desserts have to be, by definition, simple to make. Please remember that baking is a science, and a scale is a necessity, not an option.
Photograph courtesy of Joe Beef
Yield
4 to 6 round cakes
Ingredients
Basic Almond Financier
- 250 grams of almond powder
- 175 grams of unsalted butter, melted
- 175 grams of icing sugar
- 4 eggs, separated into whites and yolks
- 40 grams of flour, or cornstarch for a gluten free option
- 1 tablespoon of baking powder
- 1 pinch of salt
- 1 teaspoon of neutral almond extract (we use this, but its optional)
Tools
We use ornate paper tartlet molds. If you don’t have or can’t find, just fill a third of a muffin tin with paper and you’ll get the same result.
Directions
1) Preheat the oven to 400 degrees F.
2) Sift the sugar, almond powder, baking powder, salt and flour.
3) Split your eggs and beat the whites to stiff peaks.
4) Preferably in an electric mixer with a paddle attachment, cream the butter until soft and add the yolks one by one. Add the almond extract. Incorporate the dry mix. The mixture will appear a bit stiff.
5) Add half of the whipped whites, slowly.
6) By hand, with a spatula, gently fold in the remaining whites.
7) Spoon the mixture into your molds. You should have about 1 to 1 1/2 inches in each.
8) Bake for 20 minutes or until the center is bouncy. If you stick it with a knife, it will
always be greasy, so the best way it to press your finger and it bounces back rather than sinks. If you are using paper molds, leave and serve. If metal molds, remove and let cool. Best served at room temperature with ice cream or sweet wine.
Variations
Hazelnut
Replace the almond powder with hazelnut powder. Toast the hazelnut powder, setting the timer for every 3 minutes so you don’t forget. Occasionally, mix with a fork. The telltale sign of hazelnut powder being done is that it smells like a Belgian chocolate store. Wait until its cool. Then sift it per above and follow the rest of the base recipe. This is delicious with a few halved apricots gently pushed into the top of the financier.
Muscat
When the big Italian grapes come in their foam-padded wooden crates, it’s an exciting time. Press them down as the apricots above.
Orange
Thin slices of orange simmered in simple syrup for 1 hour. Pressed on the surface. Add 2 ounces of Irish whiskey into the batter.
Red Peanuts
Whisk 2 tablespoons of peanut butter into the batter. Sink in 15 of the red candied peanuts into the top of each cake.
Pistachio
Add 2 tablespoons of pistachio paste on top of each cake before cooking.
Russet Apple
Cook half of the apples cut side-up for 15 minutes with a pat of butter and a teaspoon of sugar at 400 degrees F, then gently press one half into each financier before baking.
Jordan Almonds
Take 1/2 cup of the bold colored, sugar coated almonds and crush them with a rolling pin. Cover the financier before baking with the crushed nuts. Add 2 ounces of Stregga, anisette or alkermes to the mix.
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