Go out to dinner, don't cook anything =)
...Or have me make these for you if you are in town
Financiers aux Framboises
These are little almond cakes with a raspberry inside traditionally made in the form of a gold ingot, hence the name. They are pretty enough for the window of a pâtisserie. What's not to love??
Combine in mixing bowl:
3/4 c raw sugar, blended into fine powder in processor or blender
3/4 c plus 2 T ground almonds or almond powder
1/3 flour
In separate bowl, whip until frothy-10 seconds or so (put your muscles into it):
4 egg whites
pinch of salt
Fold into the dry bowl, it will be liquid underneath the froth, just right.
Fold in
1 egg yolk
1/2 t vanilla extract
then add in:
10 t unsalted butter, melted but cooled
This will be sloppy but gently continue until incorporated
Spoon into cupcake liners or a silicone cupcake tray.
Place a whole raspberry in the center of each little cake. You will need a 1/2 pint of raspberries.
Bake for about 10 minutes until edges become crisp and golden at 450 degrees.
Adapted from Lunch in Paris by Elizabeth Bard
...Or have me make these for you if you are in town
Financiers aux Framboises
These are little almond cakes with a raspberry inside traditionally made in the form of a gold ingot, hence the name. They are pretty enough for the window of a pâtisserie. What's not to love??
Combine in mixing bowl:
3/4 c raw sugar, blended into fine powder in processor or blender
3/4 c plus 2 T ground almonds or almond powder
1/3 flour
In separate bowl, whip until frothy-10 seconds or so (put your muscles into it):
4 egg whites
pinch of salt
Fold into the dry bowl, it will be liquid underneath the froth, just right.
Fold in
1 egg yolk
1/2 t vanilla extract
then add in:
10 t unsalted butter, melted but cooled
This will be sloppy but gently continue until incorporated
Spoon into cupcake liners or a silicone cupcake tray.
Place a whole raspberry in the center of each little cake. You will need a 1/2 pint of raspberries.
Bake for about 10 minutes until edges become crisp and golden at 450 degrees.
Adapted from Lunch in Paris by Elizabeth Bard
Comments
Post a Comment