FINANCIERS
The financier gives you a failproof moist cake that will stand through the rigors of pâtisserie de cuisine. It is simple to make, which is a good thing for us at Joe Beef, with our limited space and no real pastry chef, and for the home cook. Keep in mind that baking is a science, and although we include volume measures here, weighing the ingredients is recommended. We use ornate wax paper tartlet molds. If you don't have them or can't find them, you can just fill muffin cups half full and you'll get the same result. Serve the cakes with ice cream and sweet wine.
Yield Makes 4 to 6 (4-inch/10-cm) round cakes
Number Of Ingredients 8
Steps:
- Preheat the oven to 400°F (200°C).
- In a bowl, sift together the almond powder, powdered sugar, flour, baking powder, and salt. Set aside. In another bowl, using a whisk or handheld mixer, beat the whites until stiff peaks form. (Or, use a stand mixer fitted with the whip attachment.)
- In a stand mixer fitted with the paddle attachment (or with a handheld mixer or a wooden spoon and some stamina), beat the butter until creamy and soft. Add the egg yolks, ne at a time, beating after each addition. Beat in the almond extract. Then add the dry ingredients, beating just until thoroughly combined. The mixture will be a bit stiff. On low speed, slowly add half of the whipped whites, mixing just until combined. Using a rubber spatula, gently fold in the remaining whites.
- Spoon the mixture into the molds. You want the batter in each mold to be 1 to 1 1/2 inches (2.5 to 4 cm) deep. Bake for 20 minutes, or until the center is bouncy. If you stick it with a knife, it will always be greasy. The best way to test is to press the center with your finger. If it bounces back rather than sinks, it's ready. If you are using paper molds, leave and serve. If you are using metal molds, remove the cakes from the molds and let cool on wire racks. Serve at room temperature.
- Substitute hazelnut powder for the almond powder. You need to toast the hazelnut powder before using it. Spread it on a rimmed baking sheet, place in a preheated 350°F (180°C) oven, and set the timer for 5 minutes so you don't forget about it. Stir it with fork occasionally so it toasts evenly. It is ready when it smells like a Belgian chocolate store. Pour it into a bowl and let it cool completely before using, then sift with the other ingredients as directed in the recipe. This version is delicious with a few apricot halves gently pushed into the top of the cake batter before baking.
- When the big Italian grapes arrive in the market in their foam-padded wooden crates, it's an exciting time. Press them into the cake batter before baking, just like the apricots above.
- Simmer thick orange slices in simple syrup (equal parts sugar and water; dissolve the sugar in the water) for 1 hour. Add 1/4 cup (60 ml) Irish whiskey to the batter with the almond extract, and press the orange slices into the top of the cake batter before baking.
- Whisk 2 tablespoons creamy peanut butter into the batter before adding the egg yolks. Sink 15 red candied peanuts (French burnt peanuts) into the top of each cake before baking.
- Whisk 2 tablespoons pistachio paste into the batter before adding the egg yolks. Dust the top of the cake batter with chopped pistachios before baking.
- Peel, halve, and core apples. Place cut side up on a small baking sheet, top each half with a pat of unsalted butter and 1 teaspoon sugar, and bake in a preheated 400°F (200°C) oven for 15 minutes, or until browned and puffy. Gently press an apple half, rounded side down, into the top of each cake before baking.
- Take a handful of bold-colored, sugar-coated almonds and crush them with a rolling pin. Add 1/4 cup (60 ml) Strega, anisette, or alkermes (sometimes spelled alchermes, a typical Tuscan liqueur) to the batter with the almond extract. Dust the top of the cake batter with the crushed almonds before baking.
More about "peach financiers recipes"
PEACH FINANCIERS RECIPE - RODELLE KITCHEN
From rodellekitchen.com
Servings 12
Estimated Reading Time 1 min
Category Dessert / Cakes
Total Time 15 mins
- Grease the inside of 12 muffin cups with melted butter or line a muffin tin with holders. If using butter, place the tin in the freezer to solidify the butter while you prepare the rest of the ingredients.
- Melt the butter in a heavy-bottomed pan over medium heat, stirring as the butter forms and turns golden brown with brown specks in the bottom of the pan. When the butter browns, remove from heat and let cool for a few minutes. Whisk in the vanilla and almond extract.
- Meanwhile, combine the flour, almond meal, powdered sugar, and baking soda in the bowl of a stand mixer with the paddle attachment on low speed.
HOW TO MAKE PEACH ALMOND CAKES…PEACH FINANCIER
From afternoonbakingwithgrandma.com
RECIPE PEACH FINANCIERS - ALL RECIPES FOR COOKING
From recipes4food.com
PEACH FINANCIERS - MASTER RECIPES
From master-recipes.com
PEACH STREUSEL FINANCIER RECIPE - MA PIES
From mapies.ca
BROWN BUTTER PEACH FINANCIERS - EAST WEST POPPY
From eastwestpoppy.com
PEACH FINANCIERS RECIPE - CHEF'S RESOURCE RECIPES
From chefsresource.com
BEST FINANCIERS RECIPE - HOW TO MAKE FINANCIERS - DELISH
From delish.com
PEACH FINANCIERS RECIPE | FRENCH ALMOND FLOUR CAKES - YOUTUBE
From youtube.com
PEACH FINANCIERS RECIPES
From tfrecipes.com
PEACH FINANCIERS - GEOFF'S BAKING BLOG
From geoffsbakingblog.com
PEACH FINANCIERS - SUZIE SWEET TOOTH
From suziesweettooth.com
PEACH FINANCIERS – BECAUSE FRENCH BANKERS HATE DIRTY MONEY
From gordon-ramsay-recipes.com
PEACH FINANCIERS – BECAUSE FRENCH BANKERS HATE DIRTY …
From foodwishes.blogspot.com
PEACH AND BLUEBERRY FINANCIERS - MANILA SPOON
From manilaspoon.com
PEACH FINANCIERS RECIPE - RECIPESO.NET
From recipeso.net
PEACH FINANCIERS - PEACH DESSERT RECIPE FOR EIGHT GUESTS
From flavorsomerecipes.com
DELICIOUS PEACH FINANCIERS RECIPE - MICHIGANPLUM.ORG
From michiganplum.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love