previous post<\/a>, I harvested kumquats from my potted kumquat tree. So today, I make small French almond cake 'Financier' with them.<\/p>\nThe 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.<\/p>\n
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.<\/p>\n
Unlike the simple steps Madeleine that is easy to make at home, it requires some effort to make delicious financiers.<\/p>\n
Sweet goods such as layer cakes and muffin batters are achieved by emulsifiers keeping liquid and oil together. \nThe financier batter contains a high quantity of brown butter, egg white (liquid) and almond powder. \nOn the other hand, it contains a low quantity of flour and lack of egg yolk, which helps to keep the dough combined.<\/p>\n
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.<\/p>\n
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.<\/p>\n
<\/p>\n
Finally, I found some tips to bake perfect financier. Those are all great tips:<\/p>\n
Warm egg white<\/span><\/strong><\/span> \nWarm slightly egg white and sugar. Warm temperature is easier to combine liquid contains. Also sugar melts and egg white becomes smooth. \nOnly note that the egg white begins to coagulate around 135 F (58 \u00b0C), hence pay attention to temperature, do not overheat!<\/p>\nWarm brown butter<\/span><\/strong> \nThe same reason that I mentioned above, warm temperature is important for the emulsion of liquid contains. \nKeep warm, not hot enough.<\/p>\nDo not let the batter rest in the fridge<\/strong><\/span> \nA 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.<\/p>\n <\/p>\n
Needs some efforts to best financier, but worth it for. Happy baking \ud83d\ude00\u00a0<\/p>\n\n\n\n \n<\/symbol>\n<\/defs>\n<\/svg>\nPrint<\/a><\/span>\n\n
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