This is the first time I have used a silicon mould ~ compared to baking tins, the unmoulding is much simpler. Just need a gentle push on the silicon mould.
I never tried financiers before, but looking at the picture in the book just makes it so tempting. Rich golden brown exterior just like ingots ! I read somewhere that slight cracked tops are a feature of financiers and other than rectangular shape, they can be made into many other shapes too. But I was wondering ~ was mine too cracked ?
Judging from its name, I would think it’s a french pastry. But I always had the impression that French pastries are quite on the “extrememly sweet” side. However, these financiers are not. They have a slight fragrance of almonds and peanut butter. Moist and soft with a slight buttery taste. I find that the taste lies somewhere between a butter cake and a muffin. It is not overwhelming and will serve well as an afternoon tea snack because it is not too heavy.
Now I have some egg yolks to spare. Other than kueh lapis, I can’t think of anything that need extra yolks. But am I going to make lapis again now that CNY is gonna be over soon ? Hmm…..
Recipe adapted from [Rose’s Heavenly Cakes] by Rose Levy Beranbaum
Makes 12 (3 x 1 x 1.25 inches financiers)
75g sliced almonds
142g unsalted butter
150g powdered sugar
4 large egg whites, room temperature
50g creamy peanut butter
1. Preheat the oven for 20 minutes at 190 degrees C.
2. Spread the almonds evenly on a baking sheet and bake them for about 7 minutes, or until pale golden brown. Cool completely.
3. Clarify and brown the butter (beurre noisette). In a small saucepan, heat the butter over low heat until melted. Continue cooking, stirring constantly and watching carefully to prevent burning, until the milk solids turn deep brown. Immediately pour through the butter through a strainer into a heatproof bowl. You should have 105g. Set it in a warm spot or reheat the beurre noistte when ready to add it to the batter.
4. In a food processor, process the toasted almonds and powdered sugar until very fine. Pulse in the flour.
5. Beat the egg whites just until foamu. Add the almond flour mixture and beat on low speed until incorporated. Drizzle in the hot beurre noisette at medium-low speed for 5 minutes until a smooth golden cream. Add the peanut butter and mix for a few seconds, just until evenly incorporated.
6. Fill the silicon moulds to about 2/3 full. Bake for 15 to 18 minutes.