Financiers with Lemon Glaze
March 4, 2011 § 3 Comments
I made these the other day, but, the week got away from me, and here it is, already Friday. Thankfully, I participate in an online cooking group called French Fridays with Dorie. Since this is from her cookbook, Around My French Table, and since it IS Friday, this will be MY French Friday with Dorie. (just a note: the group recipe for this week, Savory Cheese and Chive Bread, is on it’s way…and it’s a good one. I hope the online cooking group doesn’t kick out chronically late people!)
Anyway, a little background on this recipe is in order. Financiers originated in a Paris patisserie in the 19th century near the Paris Stock Exchange. The traditional shape of a financier is in the shape of a little gold bar to appeal to the money men who came in for quick treats (as you can see from the pictures, you can use a mini muffin tin if you don’t have the special bake ware of French patisseries).
I know what you are going to say when you read the recipe. Almond flour? That’s not easy! Well, I had it left over from making the almond orange tart from a couple of weeks ago. So, cut me some slack. But, really, if you don’t just have it laying around, get some almonds without their skins (aka blanched almonds) and puree them in a food processor or blender not letting it go too long (or it will turn into almond butter). You can also get really fancy and do both as seen in this dreamy video. The flavor is totally worth it.
Henry, my five-year old, LOVED these things. He is ready for the next round of “muffins”. He even said, “Hey mom, we should put some of the lemon skin inside the muffins next time, not just on the outside. That would be REALLY good!” He loves his lemon skin, what can I say?
Financiers with Lemon glaze (or Muffins with Lemon Skin)
adapted from Around My French Table by Dorie Greenspan
I added the lemon glaze to the plain Financier recipe. They were really good as written (hello, brown butter) but, I wanted to see what the lemon would do and we like it (see quote above).
***This batter needs to be chilled after mixing for at least an hour. Mixing it before bed and baking in the morning would be great, but it keeps, refrigerated, for 3 days, so you could make way ahead of time if need be.
12 Tablespoons unsalted butter
1 cup sugar
1 cup almond flour (or meal)
6 large egg whites
2/3 cup all-purpose flour
2 Tablespoons lemon juice
zest of 1/2 lemon
1/2 cup confectioners sugar (sifted if you want to get fancy)
Melt butter in a medium saucepan and bring it to a very gentle boil over low heat. You want the butter to become golden in color. The deeper the color, the better the “hazelnut” flavor, but you shouldn’t let it go too far. The milk solids can burn quickly once you are at this point, so keep a close eye on it and remove from the heat when it has a nutty aroma. Take the pan off the heat and put it aside.
Mix the sugar and almond flour in another saucepan over low heat. immediately add in egg whites and stir, again, not leaving the pan unattended. Stir for about 3 minutes or until the mixture looks whitish and runny and is hot to the touch. Take that pan off the heat and mix in the flour. Gradually mix in the melted butter.
Pour the batter into a heatproof bowl and cover with a piece of plastic wrap, pushed down on the surface of the batter. Put into the refrigerator and chill the batter for at least an hour (overnight is fine and it will keep in your refrigerator for 3 days).
Preheat your oven to 400 degrees F and butter your pan (whatever shape you are using). Place the molds on a baking sheet. (Bake in batches if you don’t have enough pans, but make sure you let them cool before you refill them.)
Fill each mold almost to the top and. Bake for around 13 minutes, or until golden and springy when you touch them. They should be easy to pull away from the sides of your pan. Remove the financiers immediately from the pan, transfer to a cooling rack and let cool to room temperature.
While they are cooling you can mix the lemon juice and zest with the confectioner’s sugar. Mix until smooth. Spoon a bit on each cake, making sure a little zest is on each one.
Yields about 22 mini muffins.