Tuesday 13 December 2016

Financiers Double-Bill

I really like these...delicate little cakes which let you play around a bit with flavours. I've done them before, using chocolate and hazelnut. This time I decided to split the recipe, and do half with the same flavours (only more hazelnut), and for the other half use up some spare lemons and limes that were lying around.

The trickiest thing with splitting recipes is working out when to split the mixture...the later you can do it, the less mess you seem to make! For this one, I made up the egg white, sugar and butter, and then did separate bowls for the flour, almond and other dry ingredients...I've made the mistake before of "just adding cocoa" to one side of a split mixture, only to find it's too dry, as you haven't reduced the flour accordingly on one side.

Financiers - Chocolate and Hazelnut / Lemon and Lime - Recipe

  • Pre-heat oven to 170'C
  • Prepare and clean 2 silicone financier moulds (20 holes each)

"Wet Mix" Ingredients

  • 120g egg white (approx 3 large egg whites)
  • 150g icing sugar
  • 140g butter

1) Put the butter in a saucepan

2) Melt over a low heat, then turn up to medium and stir while boiling until butter turns brown

3) As soon as it's going brown, remove from heat, and decant into a heatproof bowl to cool

4) Place the egg whites in a stand mixer with the whisk attachment

5) Whisk until just starting to froth (you're not making a meringue, just breaking them up

6) Add the cooled brown butter, and whisk briefly to combine

7) add the sugar in quarters, and whisk until smooth

Chocolate "Dry Mix" Ingredients

  • 20g cocoa powder
  • 20g plain flour
  • 60g ground almonds
  • ½g salt

Lemon and Lime "Dry Mix" Ingredients

  • 40g plain flour
  • 60g ground almonds
  • Zest of 1 lime, and 1 lemon
  • ½g salt
1) For both dry mixes, put all the ingredients in a large bowl, and mix to combine

2) Split the wet mix evenly between the two bowls (I do this by weight)

3) Whisk both bowls to a smooth, thick consistency

4) Transfer the mixtures into 2 piping bags

5) Fill 20 financier mould holes with each of the mixtures (I used one sheet each)

Additional Fillings

  • Blanched hazelnuts (60)
  • White Chocolate Drops (60)
1) For the chocolate financiers, push 3 hazelnuts into each mould

2) For the lemon/lime financiers, push 6 chocolate drops into each mould

3) Place the mould in the oven for 12 minutes

4) Remove from the oven, and place the cakes on a wire rack to cool

Toppings Ingredients

  • White chocolate drops
  • Juice of 1 lemon
  • Juice of 1 lime
  • Icing Sugar
1) place the white chocolate drops in a sealed piping bag

2) Sit it in warm water until the chocolate drops are fully melted

3) remove, and allow to cool (while remaining fluid)

4) Put the citrus juices in a medium sized bowl

5) Add icing sugar while stirring until a thick icing texture is achieved

6) Put the icing in a small piping bag

7) For the chocolate financiers, do a zigzag of white chocolate over the top of each bar

8) For the lemon/lime financiers, do a zigzag of lemon icing over the top of each bar