Freshly and Lovingly Baked on : 21st Dec 2013
Financier is supposedly a versatile bake. It can be bake with all kind of flour and in any molds or ways. I have recently bought ‘the secrets of Baking’ by Sherry Yard. I swore to bake through this book. Lets see how long my enthusiasm can last with this baker. I chose financier as the first item to bake largely because I have baked one before and want to compare the texture.
Financier alone might look plain. So I made a cream puff and a yummy chocolate cream to garnish.
Recipe from ‘The Secrets Of Baking’ by Sherry Yard.
( Below is only half of the recipe)
113g Unsalted Butter
1/2 and 1/8 cups Almond Meal
1/4 and 1/8 cups Cake Flour
1 and 1/4 cups Powdered sugar
5 Egg whites
Melt and browned the butter over low heat 30 mins before use. It has to be at room temperature before using.
Sift cake flour, powdered sugar and almond meal together in the mixer bowl. Mix well before adding the egg whites into it. Combine well for about 3 minutes. After which, add in the melted butter and mix well for another 3 minutes.
Scoop the batter into desired molds. Remember to preheat the oven prior. Baked for 25 minutes at 175 degree or until toothpick came out clean. The reason why I only use 25 minutes is because the quantity in each mold is not a lot. But if you are baking in a cake pan, you might want to increase the baking time to 35 minutes.
2 parts ( the puff itself and the biscuit dough)
50g Unsalted Butter
5g Canola Oil
70g Sifted Cake Flour
2 eggs ( each about 50g and lightly beaten)
25g Granulated Sugar
25g Unsalted Butter
25g sifted Cake Flour
First, make the biscuits dough first. Cream butter and sugar together and then mix in the cake flour.
Spread the batter onto clingwrap and roll it into a thin layer before putting it in the fridge to chill.
While waiting, work on your puff pastry.
Heat the butter, oil and water over low heat. Ensure the butter melted before the water has boiled to prevent evaporation. Once the butter melted and the water started to boil. Remove the pan from the heat and then put the sifted flour all at once into the pan. Stir well using a wooden spoon. After that, cooked the mixture over the low heat for about 30 sec. Once done, remove from heat.
Slowly stirred in the eggs. Once all the eggs are incorporated, its time to pipe.
Pipe it onto a tray lined with parchment paper. Each one has a rough diameter of about 5 cm. I have also piped 1 cm dough to make the ears and nose of the bear.
After which, remove the biscuit dough and work fast. Use a circle cutter and cut out the biscuit dough. Position it onto each 5 cm dough.
Preheat oven to 200 degree prior. Once you placed the tray inside the oven, lower the temp to 180 degree. Bake for 35 minutes. I tent it after 25 mins to prevent too much browning of the puff pastry. Once done, I leave it in the oven to aid drying.
Then let it cooled down before slicing up the puff pastry.
Chocolate Mascarpone cream:
225g Mascarpone Cheese
112g Unsalted Butter
A dash of salt
210g Powdered Sugar
60g Cocoa Powder
Cream butter, shortening and salt together in a mixer. Add in the cheese and combine well. Sift powdered sugar and cocoa powder together before adding spoonful by spoonful into the creamed items. Mix well.
Leave it in the fridge before use.
I basically piped the cream over the financier and use sliced almonds as decorations. Then I position the puff pastry on top.
Use the picture as a guide if you are attempting it. 🙂 Have fun!