Hazelnut Financier With Plum Compote And Creme Fraiche Recipes

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FIG-HAZELNUT FINANCIERS



Fig-Hazelnut Financiers image

Provided by Melissa Clark

Categories     weekday, dessert

Time 45m

Yield 9 cakes, 6 to 9 servings

Number Of Ingredients 8

1/2 cup butter (1 stick), and additional for greasing the pan
155 grams confectioners' sugar (1 1/4 cups)
56 grams hazelnut flour (1/2 cup)
40 grams all-purpose flour (1/3 cup)
Pinch of salt
4 large egg whites
1 teaspoon vanilla extract
3 ripe figs

Steps:

  • Heat oven to 400 degrees. In a small saucepan, melt butter, letting it cook until it turns nut brown and smells toasted, about 5 minutes. Pour into a heatproof bowl and let cool. (Do not scrape up any black bits from the bottom of the pot.)
  • In a large bowl, combine sugar, hazelnut flour, all-purpose flour and salt. Using an electric mixer fitted with the whisk attachment and set on low speed (or use a whisk and a strong arm), beat in egg whites until flour mixture is damp. Add butter and beat on medium-high speed (or vigorously by hand) until very smooth, about 2 minutes. Beat in vanilla. At this point, the batter can be refrigerated for up to 4 days.
  • Trim stems off figs and slice each one crosswise into 3 rounds; you will have 9 fig rounds.
  • Butter and flour nine 1/2-cup muffin cups. Divide batter between cups and top each with a slice of fig. Bake until financiers are golden brown and the tops spring back when lightly pressed, about 15 minutes. Cool on a wire rack before unmolding.

Nutrition Facts : @context http, Calories 271, UnsaturatedFat 8 grams, Carbohydrate 28 grams, Fat 17 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 8 grams, Sodium 66 milligrams, Sugar 22 grams, TransFat 0 grams

PEAR FINANCIERS



Pear Financiers image

Provided by Food Network Kitchen

Categories     dessert

Time 1h40m

Yield 12 pear financiers

Number Of Ingredients 9

1 stick plus 2 tablespoons unsalted butter, plus more for the pan
2/3 cup all-purpose flour
1/3 cup almond flour
1/2 cup plus 2 tablespoons packed dark brown sugar
1/4 teaspoon kosher salt
4 large egg whites
1 teaspoon pure vanilla extract
2 small pears, sliced
Confectioners' sugar, for dusting

Steps:

  • Make the browned butter: Melt 1 stick butter in a medium saucepan over medium-high heat and cook until it begins to bubble. Reduce the heat to medium and cook, swirling the pan, until the butter turns golden and smells nutty, about 3 minutes. Remove from the heat and let cool.
  • Whisk both flours, 1/2 cup brown sugar and the salt in a medium bowl. Beat the egg whites in a large bowl with a mixer on high speed until stiff peaks form; stir in the vanilla. Fold in the browned butter and the dry ingredients, then cover the batter with plastic wrap and refrigerate 1 hour.
  • Preheat the oven to 350˚ F. Butter a 12-cup muffin pan. Melt the remaining 2 tablespoons butter and combine in a large bowl with the pears and remaining 2 tablespoons brown sugar; toss. Divide the batter among the muffin cups; top each with 3 pear slices. Bake until puffed and golden, 12 to 14 minutes. Let cool 5 minutes in the pan, then remove to a rack to cool completely. Dust with confectioners' sugar.

SCALLOPED POTATOES WITH CREME FRAICHE



Scalloped Potatoes with Creme Fraiche image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h40m

Yield 8 servings

Number Of Ingredients 10

2 cloves garlic, smashed
3 tablespoons unsalted butter
3 pounds waxy potatoes (such as Yukon gold or Yellow Finn), peeled
3 cups half-and-half
1/2 cup creme fraiche
2 tablespoons all-purpose flour
2 teaspoons chopped fresh thyme
1/8 to 1/4 teaspoon ground mace
Kosher salt and freshly ground pepper
1/4 cup chopped chives

Steps:

  • Preheat the oven to 350 degrees F. Rub the garlic all over the inside of a 3-quart baking dish, then mince it. Grease the dish with about 1/2 tablespoon butter.
  • Slice the potatoes about 1/8 inch thick (a mandoline works well). Combine in a large saucepan with the minced garlic, the remaining 2 1/2 tablespoons butter, the half-and-half, creme fraiche, flour, thyme, mace, 2 1/2 teaspoons salt, and pepper to taste. Bring to a boil over medium-high heat and cook, stirring, until the mixture thickens slightly, 1 to 2 minutes. Stir in the chives and transfer the mixture to the prepared baking dish, shaking it to distribute the potatoes evenly. Bake, uncovered, until the potatoes are fork-tender, about 1 hour 5 minutes, occasionally spooning some of the liquid over the top. Let cool 10 minutes before serving.
  • You can also make the scalloped potatoes in individual ramekins; bake about 40 minutes.

HOMEMADE CREME FRAICHE



Homemade Creme Fraiche image

Don't worry about the creme fraiche spoiling while it's sitting on the counter; the acid in the mixture prevents bacterial disease associated with dairy products.

Provided by Food Network

Time 16h5m

Yield 1 cup

Number Of Ingredients 2

1 cup heavy cream
2 tablespoons buttermilk

Steps:

  • In a bowl, combine the cream and buttermilk. Cover with a clean kitchen cloth in a warm, draft-free place and let sit until thickened, but still a pourable consistency, 12 to 16 hours. Stir and refrigerate until ready to use. (Can be refrigerated for up to 1 week.)

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