Financiers with Chantilly Cream and Fresh Fruit

Financiers with Chantilly Cream and Fresh Fruit

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Credit: Megan Malin, pastry chef, Sweet Ava's, Valrico, Fla.
Sizzle, Fall 2013

Ingredients

Financiers
185 g unsalted butter
210 g confectioners’ sugar, divided
140 g fine almond meal
70 g bread flour
Salt, pinch
185 g egg whites

Chantilly Cream
227 g heavy cream
56 g sugar
5 g vanilla extract

Fresh Fruit Garnish
30 raspberries
30 blueberries
10 small sprig tips of mint

Instructions

Financiers
1. Preheat oven to 450°F.

2. Melt and cool butter.

3. Blend in 5 grams confectioners’ sugar.

4. With pastry brush, apply some melted butter and sugar mixture to coat financier molds, making sure to coat them completely, including corners. Chill molds to solidify butter.

5. In large bowl, combine almond meal, 205 grams confectioners’ sugar, flour and salt. Mix to blend.

6. Add egg whites; mix until thoroughly blended.

7. Add remaining melted butter and sugar mixture; mix until completely incorporated. The mixture will be fairly thin and pourable.

8. Scoop or pipe batter evenly into molds, almost to the rim.

9. Place baking sheet on center oven rack. Bake until financiers just begin to rise, about 7 minutes and/or a slight golden color appears.

10. Vent oven; reduce heat to 400°F. Continue baking until financiers become light, delicate brown and begin to firm up, another 7-10 minutes. Keep an eye on how financiers are browning.

11. Remove baking sheet from oven; let financiers cool in molds 5-7 minutes. Unmold onto cooling racks.

12. When completely cooled, sprinkle lightly with confectioners’ sugar.

Chantilly Cream
1. In mixing bowl, whip ingredients together to form medium peaks.

2. Using Ateco #826 star tip, fill pastry bag with chantilly cream.

Assembly:
1. Pipe 2x2-inch rosette of chantilly cream on each serving plate.

2. Place 3 raspberries, 3 blueberries and 1 mint sprig tip on each serving plate in and around rosette.

3. Place two financiers on each plate, one financier slightly angled, the other set on the first.

Sizzle - Fall 2013 Issue

Yield

10 servings, 2 cakes each

Tags

Dessert, Sizzle

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Association of Nutrition & Foodservice Professionals