Friday, April 12, 2013

FFWD ~ Financiers

Beautiful, and blissfully delicious!
This weeks recipe for French Fridays is Financiers (pronounced fee-nahng-syehr).  A very elegant Parisian tea cake with a rich, buttery taste.  The best thing about this recipe was, I got to use my cute little tart molds. They have been hiding in the back of my kitchen cabinet for a very long time.

Dorie tells us that Financiers were first made in the late 19th century, by a pastry chef whose shop was close to the Paris Stock Exchange. He baked them in rectangular molds that resembled gold bars or ingots.  He was inspired by the hurried stock brokers, who would come into his shop to buy a pastry each day.  He wanted to make something they could eat without a knife or fork.   Hence the name, Financiers!



While you could use a Financier mold to bake these cakes, I chose to use my little tart molds. Dorie suggests you could also use a mini muffin tin.
This batter was easy to assemble.  First making the beurre noisette (browned butter).  This is basically clarified butter, which has been cooked until the solids start to brown.  It adds a deep nutty flavor to the batter.
Put the sugar and almond flour in a medium saucepan, and stir to mix. Add the egg whites, stirring over low heat till the mixture is slightly white, runny and hot to the touch.  Remove the pan from the heat and stir in the flour. Then gradually blend in the melted butter.  Refrigerate for at least one hour or overnight.
When you’re ready to bake these, preheat your oven to 400°.  Prepare your pans or molds, and add the batter. These are wonderfully delicious plain, but are so very lovely when topped with raspberries, blackberries, thin slices of peaches or strawberries.  I made several topped with pine nuts, and they were so good.  I put my berries on before I put them in the oven. However, I’ve read that  adding the fruit halfway through the baking cycle, will prevent sinking.
Bill and I each ate one, right out of the oven. They were delectable!!  I froze the rest. I plan on bringing them to my granddaughter’s birthday party this weekend.  I’m sure they will be a big hit! I will definitely be baking these again…quite often!
Happy Friday everyone!

This recipe can be found in Dorie Greenspans cookbook “Around My French Table” or on Dorie’s blog where it is posted.  If you’d like to see what the other Dorista’s have done, check it out here.

My cute little tart pans that finally got to come out of the closet!
Why haven’t I used them before?
I placed a raspberry on each one….they were so cute
I also made a few with pine nuts…oh the possibilities!  
I can’t wait to make the chocolate version
Happy Friday, everyone!

30 comments:

  1. Somewhere in my moving boxes are cute little tartlet pans like you used to bake your darling financiers. Yes, warm, right from the oven, to-die-for. I honestly don't think the kids at the front desk here had ever tasted anything so delicious --- or, they were just hungry and cold!!! I will be interested in knowing if these freeze well. Enjoy your week-end. I think it's a bithday, right?

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  2. You just reminded me of a way to use my million mini tart pans, all in different shapes. What a great idea! And the pine nuts are probably my favorite addition so far. Another great idea Kathy! But I must admit my heart is with the chocolate version, simply outstanding. Have a great weekend!

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  3. Cute! I need to buy some fun little pans so I can make some like this. I think they definitely look much fancier than the ones I made in the mini muffin tin!

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  4. I love your little diamonds but I refuse to buy more pans.

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  5. What adorable little cakes! Your tart pans were just perfect for this recipe. Hope you have a great Friday too, Kathy!

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  6. Looks beautiful Kathy!!
    I have those same tartlet pans and love to use them for fruit tartlets. Great idea to pop your financiers in the freezer for later, I dropped mine off at my daughter's house for my grandchildren after school snack;-)
    Have a wonderful weekend;-)

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  7. I am going to try to refrain from tart pan envy. Your tarts are beautiful, Kathy!

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  8. Lookin fancy! I used regular ole muffin tins for mine so they looked a little more basic. But still darn tasty.

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  9. You weren't kidding about the bake ware... your tins are beautiful... Have a lovely weekend.

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  10. Just beautiful, Kathy! Your molds are fabulous...and I love the texture from the pine nuts!

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  11. Lovely!
    And I intend to bake again today!
    Love your version!

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  12. These look especially tasty in those cute moulds! As if you put them out at your own fancy French bakery! I'm obsessing on those pine nuts! I want to make those! I wonder how the recipe would take to using olive oil too? Hmmm....

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  13. I adore your little tart pans! And financiers are one of my favorite treats. I do love anything made with almond flour. Cute idea to top with pine nuts too!

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  14. Kathy, raspberry or pine nuts, I do not know which one I like better - they all look so delicious and so very pretty and elegant, like right out of a French bakery! I am sure that they will be a huge hit at your granddaughter´s birthday party this weekend. Enjoy it and have a nice weekend!
    P.S.: Hope you got my message on facebook!

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  15. Oh, these are so beautiful. So elegant, so party-worthy! I have to make these. Yours are just beautiful.

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  16. Beautiful job. I like the idea of topping them with pine nuts. Happy Birthday to your grand daughter.

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  17. What great little molds! So cute!

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  18. I love the shape of your financiers, Kathy! I made mine plain, but the nuts on top is a great idea (in addition to the fruit). Hope your granddaughter enjoys these as much as you did.

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  19. Ain't these the cutest financiers! Love your tart moulds.

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  20. Simply gorgeous, Kathy! Your presentation is so elegant. What a great idea to top some of them with pine nuts. I have those same molds and they make such beautiful tarts every time and I think they were a perfect choice for the financiers.

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  21. Your financier moulds are so pretty Kathy - as is the finished product. Hope you had a great weekend!

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  22. Love, Love, Love your little tart moulds! Great job!

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  23. Ahhh the temptation of these cookies.... These are lovely Kathy, really lovely.

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  24. I have those cute tartlette pans and never use them. I love financiers - and ... have never made them. As I am inside watching the snowfall ad nauseum - I am adding this to my "get fat fast" list. But seriously - yours are so very welcoming.

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  25. The raspberry looks darling in the center! I think I have tart pans somewhere too which my mother used to use for Danish tarts every Christmas. Now I'm going to need to do a kitchen search!

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  26. Wow...fancy-schmancy, French Financiers! I'm so impressed, but not surprised at the fancy stuff you tackle, Kathy. They always come out so awesome!

    I will not be buying these little cute ramekins, or moulds, but will try to make them in my little mini muffin pans...such an elegant gorgeous, and fancy financiers. Congratulations on your successful French pastries, and all the other beautiful things you make with Dorie, and Julia! xo

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  27. Your mini tart pans are so cute! I love the pine nuts idea, they are so pretty.

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  28. I just made these this week, finally, and am catching up on everyone's posts. I love your little tart molds - they made your financiers look so elegant! These were a hit for us, too. So good, even the next day.

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