Financiers were traditionally made in rectangular molds; that coupled with their golden color made them reminiscent of gold bullion, hence the name. They are really delicious and not too difficult to make. The hardest part is making the brown butter (beurre noisette), and that really isn't hard, you just have to take a little care not to go past brown to burnt. After piping the chilled dough into the molds, you can put toppings on them. We used pistachios, fresh mango, and mini chocolate chips. I'd never seen that before (but then again, I don't eat or bake financiers terribly often.) They were nutty and spongy but not too light--sort of a cross between a cake and a cookie. In other words, wow they were good!
No comments:
Post a Comment