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Mini Almond Financier Cupcakes

Mini Almond Financier Cupcakes

Ingredients

For the Pastry Cream

  • 1 Cup homogenized milk
  • 1 vanilla bean (seeded) or 1 tablespoon vanilla extract
  • 2 egg yolks
  • 3½ Tablespoons sugar
  • 4 Teaspoons cornstarch

For the Financiers

  • 1 Cup butter
  • 1 Cup sugar
  • 1 Cup almond flour (or ground almonds)
  • 4 whole eggs
  • 1½ Tablespoon flour

Directions

For the Pastry Cream

In a saucepan, bring the milk and the vanilla to a boil.

In a bowl, combine the yolks and sugar, whisk to obtain a creamy texture, and then incorporate the cornstarch.

Pour half of the boiling milk on the egg mixture while whisking rapidly, then pour back in the pot. Continue whisking to thicken it and let it boil for a minute.

Place the pastry cream on a flat tray or plate, cover with plastic wrap or parchment paper (such as a piece of Culinary Parchment Multipurpose Paper) and let it cool down in the fridge.

For the Financiers

In a mixer, combine the butter and the sugar; mix until creamy.

Combine the flour with the almond powder and then add one egg at a time, alternating with the flour mixture.

Add ⅔ of a cup of the pastry cream, making sure everything is fully mixed, and then let the cake batter rest in the fridge for about 2 hours.

Preheat oven to 375 degrees.

Line a mini muffin tray with paper baking cups (such as Culinary Parchment Mini Baking Cups) and pipe the cake batter into each cup to about ¾ full.

Bake for 12 to 15 minutes, or until golden brown.

Nutritional Facts

Servings60

Calories Per Serving63

Folate equivalent (total)2µg1%


Almond Cupcakes

You guys loved my WASC cake recipe so much, I decided to base this recipe for almond cupcakes on it! It uses the perfect amount of almond extract to create well-balanced, absolutely delicious white almond cupcakes.

This recipe uses sour cream, which creates soft and tender cupcakes that are a bright white color! It might sound like an odd ingredient in a cupcake recipe, but sour cream is one of my favorite ingredients to bake with.

The other key ingredient in these cupcakes and their frosting is almond extract! While this recipe also uses vanilla extract, the almond extract is what really gives these cupcakes their amazing flavor.

I usually order my almond extract online, and love using almond extract made by either Nielsen-Massey or Simply Organic.


What are financiers?

A financier is a small French pastry traditionally made with ground almonds and brown butter. They are often baked in small, rectangular molds to be individually sized. For at-home ease, in this financier recipe I use a mini muffin pan to bake these in but you can use a financier pan (just adjust the baking time if needed) if you have one.

There are several theories on where the name came from. One thought is that the name derived from the cake’s resemblance to a bar of gold when baked in rectangular form. Another theory is that it’s named for finance industry workers who needed a dessert that wouldn’t mess up their suits when picking up an afternoon snack. Either way, the financier cake name stuck and so too did these delicious cakes.


Mini-Muffin Financiers

These mini-muffin financiers—small almond cakes—are a French classic. Made with almond flour, egg whites, confectioners sugar, honey, and melted butter, the financiers are studded with raspberries and baked until golden brown.

Adapted from Bill Yosses | The Perfect Finish | W.W. Norton & Company, 2010

There are probably hundreds of recipes for financiers, and with good reason. These golden, buttery little almond cakes are irresistible! They are also quite easy and satisfying to make. Since they have only about a 24-hour life span once baked, it’s best to make the batter ahead, up to 7 days, and keep it in a closed container in the fridge. Then you can simply bake them whenever you get a craving. The batter is transportable, so you can bake them to order on site. They’re terrific still warm from the oven. Using a mini-muffin tin means you don’t have to use special financier pans, although of course, you can if you have them.–Bill Yosses

CAN I MAKE FINANCIER BATTER AHEAD OF TIME?

We’d like to draw your attention to something that Bill Yosses just said above, as it’s worth repeating. You can whip up this financier batter and KEEP IT IN THE FRIDGE AT ALL TIMES for little financiers at a minute’s notice for whenever you fancy them. You can even lug the bowl of batter with you just about anywhere–fancy schmancy parties, your neighbors, the north rim of the Grand Canyon–and bake ’em off so they’re warm from the oven. Wow. Talk about a handy hostess gift. Life just got even better.


Flat Out

I happened upon the solution when I switched from vegetable oil spray to baking spray with flour. Baking spray helps baked goods release by providing a physical barrier between the pan and the food the flour it contains also changes the rate at which a batter cooks. The flour particles in the spray form a tiny gap where the batter meets the metal&mdashtiny, but important. Here&rsquos why: The flour provided some insulation so the sides of the financiers could rise more before setting, resulting in sides that were mostly even with the top.

Art Director Jay Layman eagerly waits as Senior Editor Lan Lam serves up five different recipes for financiers.

With my financiers finally looking the part, I customized them with a variety of add-ins, including fresh fruit, dark chocolate chunks, citrus zest, warm spices, and several types of nuts. If you&rsquore looking for an easy way to wow your guests with just two bites, you&rsquove got to give this recipe a try.

The financiers can be customized by nestling nuts or a piece of fruit or chocolate into the batter.

Recipe Financiers (Almond–Browned Butter Cakes)

These buttery, nutty, two-bite treats with chewy centers and crisp shells are a pastry chef's secret weapon. Now they can be yours, too.

Recipe Raspberry Financiers

These buttery, nutty, two-bite treats with chewy centers and crisp shells are a pastry chef's secret weapon. Now they can be yours, too.

Recipe Chocolate Chunk Financiers

These buttery, nutty, two-bite treats with chewy centers and crisp shells are a pastry chef's secret weapon. Now they can be yours, too.

Recipe Plum Financiers

These buttery, nutty, two-bite treats with chewy centers and crisp shells are a pastry chef's secret weapon. Now they can be yours, too.

Leave a comment and join the conversation!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.


Almond Financiers

Classic tiny French cakes made with browned butter and finely ground nuts, financiers are named for their shape they’re intended to look like bars of gold and, accordingly, baked in small rectangular molds. If you don't have such a mold, you can use a mini muffin pan instead. (In fact, we liked the muffin-pan financiers better.)

They’re perfect when plain, but there are lots of ways to dress them up: Pastry chef Olivia Wilson places a small piece of fruit on top of each before baking, or, after they’re out of the oven, dips them in tempered chocolate and sprinkles them with chopped almonds.

We have included measures in grams, for precision.

Make Ahead: The batter needs to be refrigerated for at least 1 hour, and up to several days. The financiers are best enjoyed the same day they are made.

Where to Buy: You’ll find financier molds online at Amazon.com or JB Prince. Barquet molds or mini muffin pans are fine substitutes the mini muffin pan will yield 48 pieces.

Servings:

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 48-60 servings

Ingredients
Directions

Melt the butter in a small saucepan over medium-high heat cook until it stops bubbling and has turned a golden nutty brown, being careful not to burn the milk solids (if you do burn it, it’s best to start over). Cool to room temperature.

Whisk together the all-purpose flour, sugar and almond flour or almond meal in a mixing bowl, until well incorporated.

Slowly whisk in the egg whites, scraping down the sides of the bowl. Mix until everything is incorporated and smooth. Slowly mix in the brown butter and vanilla extract. Transfer to a piping or large zip-top bag (for easy portioning) or bowl. Seal/cover and refrigerate for at least 1 hour, and up to several days.

Preheat the oven to 400 degrees. Grease the molds or mini muffin pan with cooking oil spray or bakers' spray (which has flour in it). Fill each well about two-thirds full. Bake (middle rack) in the financier molds for 15 to 18 minutes, or until browned at the edged and golden on top. If using the mini muffin pan, bake at 375 degrees for 12 minutes.

Dislodge the financiers while still warm. (The yield is 48 for the mini muffin pan and 60 using the financier molds.)

Recipe Source

Adapted from a recipe by pastry chef Olivia Wilson, co-owner of Chairlift bakery and Brenner Pass in Richmond.


Mini Almond Cake

Last week I posted about presentation or plating. I made both Crème Anglaise and Strawberry Coulis. I really hope you will give it a try. I spent time trying to make my food appealing. This week it is about what to put on that pretty plate. I suggest you make Mini Almond Cakes.

I am always looking around for an all purpose cake that fits my criteria. I want a go-to cake that is easy. I mean really easy. Don’t get me wrong, I love to experiment, but when you are having friends in you need a reliable cake. Then I was watching PBS – Jacques Pépin was making Mini Almond Cakes. He makes these in a food processor. That scared me because I am a scaredy-cat I worried that they would be tough. You know you are not supposed to overwork flour or it will make your cakes or cookies tough, but in this case it works. He does say after you add the liquid then just a pulse or two just until it is mixed.

©MakeMineLemon – Makes Four Mini Almond Cakes

So then after much research, (You would not believe how many times I have made these.) I realized there are many versions of this recipe or should I say conversions. Depending on your lifestyle you can make mini almond cakes – the recipe makes 4 little teacakes, or an eight inch cake, that will give you eight servings, or I used it to make 12 little minis plus 4 muffin/tea cakes, or a three-tiered cake that Chef Pépin made for his daughter’s engagement party. – see the slide show.

©MakeMineLemon – If you turn them upside down they become teacakes

As soon as I make a statement I end up having to eat my words – in this case literally. I said to make your life easier, you should start using metric, and I still believe that. But, in all things, there are exceptions, because Jacques said for the mini cake, measure ¼ cup of flour, ¼ cup sugar, ¼ cup almonds, and an egg with the dash of rum, which turns out to equal ¼ cup. With ¼ teaspoon baking powder and 2 tablespoon of melted butter. Voila, you have four almond mini cakes. He baked them in four little cupcake papers. And then the big reveal which made me laugh – he turned them upside down. Turns out if you turn them upside-down they become a mini teacake instead of a cupcake or muffin. Anybody find that as funny as I do?

These were a success during the holidays. I made two mini kits of all the ingredients minus the egg and butter. I filled two jars with the dry ingredients and sent the kits home with a guest. I wrote down the recipe and how to incorporate the egg and melted butter and how to bake. I even included the muffin papers. I am waiting for feedback. Now I wish I had made the bigger size.

©MakeMineLemon – Mini Bundt Pan

I highly recommend you make this your “go-to” cake. In my opinion I think it is one that should go in the old culinary toolkit.

God Bless Jacques Pépin. He has given us so many great recipes. There has to be a place in heaven for him. I hope it is in the kitchen – I am not sure after all the years he has been a chef that he would think the kitchen is the place to be, but if so, then I hope if I get there, and I get to be his sous-chef. Do you think his wife gets sick of all of us gushing about him?

Now the fun part, I willing eat my words.

©MakeMineLemon – Practice Your Plating Skills


Instructions hazelnut butter

To prepare a hazelnut butter we need to evaporate the water from the butter. Put diced butter in a non-stick pan and melt it over low heat. A foam will form on the surface – this is casein. As soon as the water starts to evaporate from the butter, the butter will start to make a noise (crackle).

In order not to burn your beurre noisette just listen to your butter. As soon as you no longer hear it making noise, the water has evaporated. It is ready when it has taken on a nice caramel color and has a delicious nutty scent. Remove the pan from the heat and pass the butter through a strainer to remove any residue. Set aside to cool down.


Mini Almond Cakes - Jacques Pépin

On Saturdays I usually catch a couple of cooking shows on PBS. I've seen Jacques Pépin cooking with Julia Child in reruns, but he has also had his own show for a number of years. Put the flour, sugar, and almonds in a food processor. Blend until smooth. Add the egg, butter (melted), and almond extract. Blend until mixed.

It was a quick recipe and the size of the cakes was perfect.

Dinner Party Special (219): Jacques Pépin: More Fast Food My Way

12 comments:

Thanks for posting recipe. Re oven, I figured 350 but Jacques never said. Am going to try today. I ask myself: why not both extract and the rum?

I've tried it at 350 degrees Farenheit and it works well. I bet you could do both the extract and the rum. I've never tried. Enjoy!

His mini cakes baked flat. Mine were rounded. No biggie but do your cakes come out flat?

I think you may have missed the baking powder. something I left off by accident when first posting. You need 1/4 tsp of baking powder. In the video he actually says 1/2 tsp and then corrects himself. Let me know if that works!

I just saw Jacque's show on the mini almond cakes and was hoping to find the recipe on line. Thanks for your blog. You're a lifesaver.


Easy French Financiers Recipe

Leave it to the French to create and concoct the best pastries ever. This delicious French Financiers Recipe has a lot of flavor packed into a two-bite treat.

Financiers have a soft pillow-like texture with a fragrant aroma and a soft delicate flavor that is so addicting. I added a raspberry in the middle to give out a hint of sweetness and tanginess.

You can enjoy these almond cakes as a dessert, breakfast, and tea and coffee. Originally, Financiers have a rectangular shape similar to gold bars. Maybe that’s how they got their name?

I decided to make them in my mini muffin pan since it’s something that most of you may already have in the kitchen.

This Financiers Recipe can be adapted to suit your taste, add ground pistachios, replace the almond flour with hazelnut flour or even change the raspberry and add apricots, blueberries, or omit the fruit entirely. Therefore, it’s a blank canvas that is perfect for recipe experimenting.

The secret behind the flavor is the use of brown butter. When you cook the butter in the burner, it starts to turn brown and becomes super aromatic. The French call it “Beurre noisette” or hazelnut butter because it has a very distinctive nutty smell when cooking.

Furthermore, the reason why I decided to make my yummy Financiers was to pair it with the Republic of Tea new SuperGreen Tea Collection. This line of teas combine organic matcha, green tea leaves and other herbs in a delicious drink that can be enjoyed either hot or cold.

Finally, I hope you can try this delicious Easy French Financiers Recipe at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.


Watch the video: Financiers. French Almond cakes. French Financiers French Almond cookies (October 2021).