Kumquat Financier recipe

Enriched with brown butter and almond flour, and a slice of homemade kumquat confit - This financier recipe is fragrant, moist and crisp!

As I mentioned on a previous post, I harvested kumquats from my potted kumquat tree. So today, I make small French almond cake 'Financier' with them.

The name financier is said to derive from baking in a small rectangular mold traditionally, which resembles a bar of gold. Also, this cake became popular in the financial district of Paris surrounding the Paris stock exchange.

This rich flavor of brown butter and almond powder cakes financiers are available almost every pastry shop in Paris. They come in various sizes, shapes, and flavors. They are sophisticated and fashionable above all.

Unlike the simple steps Madeleine that is easy to make at home, it requires some effort to make delicious financiers.

Sweet goods such as layer cakes and muffin batters are achieved by emulsifiers keeping liquid and oil together.
The financier batter contains a high quantity of brown butter, egg white (liquid) and almond powder.
On the other hand, it contains a low quantity of flour and lack of egg yolk, which helps to keep the dough combined.

First time I made financier, the dough seems to separate into oil and other ingredients. After I baked the dough, the flavour was good, but the texture was moist but sticky.

I have tried more of the times for combining well all ingredients. I tried to reduce the quantity of brown butter, though the flavour of financier has lost his character.

Finally, I found some tips to bake perfect financier. Those are all great tips:

Warm egg white
Warm slightly egg white and sugar. Warm temperature is easier to combine liquid contains. Also sugar melts and egg white becomes smooth.
Only note that the egg white begins to coagulate around 135 F (58 °C), hence pay attention to temperature, do not overheat!

Warm brown butter
The same reason that I mentioned above, warm temperature is important for the emulsion of liquid contains.
Keep warm, not hot enough.

Do not let the batter rest in the fridge
A lot of recipes explain that let the batter rest in the refrigerator overnight. However, put in the fridge means cool down the batter. There is a risk of separation the batter. Thereby, I prefer to bake immediately.

Needs some efforts to best financier, but worth it for. Happy baking 😀 

Kumquat Financier recipe

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• Author: Chicca Food
• Total Time: 40 minutes
• Yield: 24 mini financiers or 12 standard financiers 1x

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Description

Enriched with brown butter and almond flour, and a slice of homemade kumquat confit - This financier recipe is fragrant, moist and crisp!

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Ingredients

Scale 1x2x3x

• 3 large egg whites (100g)
• ½ cup and 1 tablespoon (110g) sugar
• ½ cup (50g) almond flour
• 3 tablespoons hezelnut flour
• ¼ cup flour
• ½ cup (100g) unsalted butter , (Browned and strained, Keep slightly warm. Final weight is approximately 70g)
• 24 slices kumquat confit

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Instructions

Making Brown Butter

1. Melting the butter in a pot or pan over low heat. After the butter starts to bubble and splatter, you raise the temperature to medium.
2. After about five minutes the butter will start to foam and the colour change from very yellow to clear golden.
3. Once the butter reaches the level of enough brown and browned milk solids appear in the bottom of the pot, put the butter into a bowl and stir it for a few minutes to cool it down.
4. This recipe uses also the browned milk solids in the brown butter, so do not need to be strained them.

Making Financier

1. Preheat the oven to 350°F (175°C) and butter the insides of 24 mini financier tins generously with softened butter.
2. In a saucepan (or microwave), put sugar and egg white, and warm them slightly.
3. Do not overheat -just warm- but it should dissolve sugar completely.
4. In a medium bowl, mix the almond and hazelnut powder and flour.
5. Stir in the egg whites and sugar, then the browned butter (warm, not hot).
6. Pipe batter into the mold, top with a sliced kumquat confit.
7. Fill the batter into the prepared mold and bake in 350°F (175°C) for 10 minutes (15minutes if you use a standard financier mold), until golden on top and inserted toothpick or wooden skewer comes out clean.
8. Let the financiers cool in the mold, then remove them, using a spatula to loosen the edges, if necessary.

Notes

Use WARM egg white and WARM brown butter when mixing. Thereby it gets easier to combine the better and realize the smooth texture.

• Prep Time: 30 minutes
• Inactive Time: 0 hours
• Cook Time: 10 minutes
• Category: Cookies
• Cuisine: french

Nutrition

• Serving Size: 1 grams
• Calories: 36
• Sugar: 2
• Sodium: 11
• Fat: 0
• Saturated Fat: 0
• Unsaturated Fat: 0
• Trans Fat: 0
• Carbohydrates: 7
• Fiber: 1
• Protein: 1
• Cholesterol: 1