Tender, airy cakes made with almond meal and egg whites. These tasty small cakes are adorned with raspberries and a toss of coconut. A true coffee or tea cakelet.
This recipe is for my mothers raspberry and vanilla Friands, and it basically sums up my entire childhood. Simple home-baking but neither plain, boring or dull.
Best friands forever.
I have been introduced to a number of foods (mainly baked goods) at work and one of these was the friand, a lemon curd one to be precise. I tried it a while ago and the colleague at work left befor…
This two-bite pistachio financier is as rich as the name suggests, boasting almond flour and sweet brown butter, lightened with whipped egg whites.
It’s easy to understand why friands are popular in some cafes as they are a delicious sweet treat. They are also incredibly easy to make, in a short space of time.
A lightly crisp top, a moist center and a subtle nuttiness are what make Financiers a French favorite! These little cakes made of ground almonds with beurre-noisette and fluffy egg whites are a sta…
Keep it peachy with this French dessert classic.
These mini Pistachio Almond Cake is a French cake that is light and moist. The key ingredients are almond flour and pistachio flour which gives a nutty flavor to the Pistachio Financiers. What I love about these little cakes are that the directions are rather simple, but oh so good (the simple thingsRead more
Delicious chai hazelnut financiers made with a beurre noisette and ground almonds which keeps them moist and tasty. Recipe included.
Des petits financiers tigrés en version chocolat-caramel dans une recette toute simple et rapide mais tellement addictive! Un vrai coup de coeur!
These mini Pistachio Almond Cake is a French cake that is light and moist. The key ingredients are almond flour and pistachio flour which gives a nutty flavor to the Pistachio Financiers. What I love about these little cakes are that the directions are rather simple, but oh so good (the simple thingsRead more
Anyone who knows me, knows that I am a nut for anything lemon flavoured. It's always been one of my absolute favourite taste thrills. ...
Just in case I haven't yet persuaded you to use your leftover egg whites to make financiers, here I am again with another version. I went with pistachio this time. Is it just me or do you also gravitate towards things pistachio-flavored when you go to a bakery or pastry shop? Is it the color? Or maybe just that it's a little bit more unusual, a flavor we're less likely to make at home? Whatever the reason - when we go to a bakery, it's always chocolate, coffee, and pistachio that we go for (and hazelnut as well for me)! Like with macarons - we can never resist trying a pistachio one and for some reason, we always end up raving about it (whereas chocolate macarons can be unpredictable and even disappointing)! I went with my favorite financier recipe from Paris Sweets and simply made a little change using mostly ground pistachios instead of almonds in the batter. I could have swapped out all the almonds with pistachios but decided to keep a little bit of almonds in the batter to anchor the whole thing. I was thinking about macarons and how even if you're making a flavored macaron, like hazelnut for instance, you often still use a bit of ground almonds to balance out the higher fat content from the other nut. I don't think that's a concern when it comes to financiers but I was in the mood to mix things up. I like making the batter the night before (or up to 3 days ahead) and baking these tea cakes fresh for breakfast the next day. My fellas love them! I generally prefer savory when it comes to the first meal of the day but this is one sweet item I enjoy savoring over breakfast. So...pistachio financiers with a cup of coffee for breakfast, it was! They were just delicious. Now, I know you have no problems using up any egg whites you might have for omelets and whatnot but...please...give financiers a try one day if you haven't already. I don't think you'll regret it! Recipe: Pistachio Financiers Adapted from the financier recipe found in Paris Sweets (please see this post of mine for more details, as well as a hazelnut version) - Makes 4 financiers, baked in standard size muffin tins (you can easily double the recipe) - 6 tablespoons unsalted butter 1/2 cup (100 grams) sugar 35 grams ground pistachios (I use toasted, unsalted)* 15 grams ground blanched almonds 3 large egg whites 1/3 cup all-purpose flour 1 tablespoon coarsely chopped pistachios, for topping (optional) * You could use a total of 50 grams (1/2 cup) of ground pistachios instead of the mix of pistachios and almonds. Brown the butter: Place butter into a small skillet. Cook over medium heat and bring it to a boil, swirling the pan occasionally. It will sputter and sizzle as it cooks. Continue cooking until butter turns a deep brown. Watch closely since it can turn black in a matter of seconds. Remove pan from the heat and keep it in a warm spot nearby. Using a wooden spoon, mix sugar and the ground pistachios and almonds together in a large saucepan. Stir in the egg whites and place the pan over low heat. Stirring constantly, warm the mixture until it turns runny, slightly white in color, and feels hot to the touch, about 2-3 minutes. Remove the pan from the heat. Stir in flour. Then gradually stir in the browned butter until incorporated. Transfer the batter into a bowl and cover it with plastic wrap pressed directly against the surface. Chill for at least 1 hour (or up to 3 days). Preheat oven to 400 degrees. Butter and flour (or use baking spray) 4 cups of a standard size muffin tin (I like to fill the other empty cups with some hot water). Fill each cup using an ice cream scoop. Top each with a sprinkling of chopped pistachios, if using. Bake until financiers are golden, feel springy to the touch, and the tops have domed and opened up a bit, approximately 12-14 minutes. Turn the financiers out (using a blunt knife if necessary) to cool on a cooling rack. They are best eaten the day they are baked. I actually recommend making these fresh right before you plan to eat. Just cooled to room temperature, the corners are especially crisp.
Easy baking doesn't mean less delicious, it's mean you can be relax while baking. When I have a lot of egg whites in the fridge, financier is what I think about, it's easy, delicious and with a little touch of magic it can be beautiful too. With a bit of red color from strawberry and green from pistachio this little cake become so lovely. Both the strawberry and pistachio don't only add the beautiful color, they make the financier more delicious too. For this recipe, you just melt the butter until the milk segment separate from the butter, don't need to turn it into beurre noisette (burned butter), because the smell of the butter will be too much you need strawberry and pistachio to stand out too. For this kind of bake, preparing the moulds is very important, you need to butter the pan throughly and flour the moulds properly, or the cake will stick to the moulds like crazy, hehe. Serve it with a cup of hot tea, it's easy but great tea time treat. Strawberry and pistachio Financier Makes 6 55g .............................. Icing sugar, sifted 40g .............................. All purpose flour, sifted 40g .............................. Ground almonds 60g .............................. Butter 4 ................................... Large egg whites 5 .................................... Fresh strawberry, each cut into 4 pieces ....................................... Pistachio ....................................... Butter and flour for the moulds Preheat the oven to 180°C Butter and flour 6 small 10 cm rectangular moulds (or financier moulds). Put the icing sugar, flour and ground almond in a bowl and whisk to combine. Melt the butter in a sauce pan over low heat and pour into a separate bowl to cool it down. Whisk the egg white until it become liquid (don't let it become foamy), gently stir the egg white into into the flour mixture, then incorporate the cooled melted butter. Pour the batter into the moulds, place strawberry pieces on top and sprinkle with pistachio. Bake for 20 minutes or until the cake is golden and the edges are beginning to turn brown. Let the financier rest in the moulds for 10 minutes before removing from the moulds. Easy daily bake: Strawberry and pistachio Financier
The classic French cake, in pistachio form! Filled with raspberries these are a great afternoon snack!
Ein einfaches leckeres Rezept für Zitronenfriands - das sind Mandelküchlein oder Zitronenmuffins aus Australien.
Loaf and oval-shaped pans are available in racks, or as individual pans. It’s the individual pans that need to be stood and baked on an oven tray, simply for easy handling. Note
A lightly crisp top, a moist center and a subtle nuttiness are what make Financiers a French favorite! These little cakes made of ground almonds with beurre-noisette and fluffy egg whites are a sta…
J'ai proposé ces Financiers framboise et citron bien frais et mes Gourmands ont tellement aimé qu'ils m'ont demandé d'en refaire le lendemain!
Easy baking doesn't mean less delicious, it's mean you can be relax while baking. When I have a lot of egg whites in the fridge, financier is what I think about, it's easy, delicious and with a little touch of magic it can be beautiful too. With a bit of red color from strawberry and green from pistachio this little cake become so lovely. Both the strawberry and pistachio don't only add the beautiful color, they make the financier more delicious too. For this recipe, you just melt the butter until the milk segment separate from the butter, don't need to turn it into beurre noisette (burned butter), because the smell of the butter will be too much you need strawberry and pistachio to stand out too. For this kind of bake, preparing the moulds is very important, you need to butter the pan throughly and flour the moulds properly, or the cake will stick to the moulds like crazy, hehe. Serve it with a cup of hot tea, it's easy but great tea time treat. Strawberry and pistachio Financier Makes 6 55g .............................. Icing sugar, sifted 40g .............................. All purpose flour, sifted 40g .............................. Ground almonds 60g .............................. Butter 4 ................................... Large egg whites 5 .................................... Fresh strawberry, each cut into 4 pieces ....................................... Pistachio ....................................... Butter and flour for the moulds Preheat the oven to 180°C Butter and flour 6 small 10 cm rectangular moulds (or financier moulds). Put the icing sugar, flour and ground almond in a bowl and whisk to combine. Melt the butter in a sauce pan over low heat and pour into a separate bowl to cool it down. Whisk the egg white until it become liquid (don't let it become foamy), gently stir the egg white into into the flour mixture, then incorporate the cooled melted butter. Pour the batter into the moulds, place strawberry pieces on top and sprinkle with pistachio. Bake for 20 minutes or until the cake is golden and the edges are beginning to turn brown. Let the financier rest in the moulds for 10 minutes before removing from the moulds. Easy daily bake: Strawberry and pistachio Financier
Orange and poppy seeds is a classic combination for friands, you can liven it up by using mandarin instead.
Saffron Honey Madeleines are aromatic, sweet, and perfect for any ocassion. As dessert or a tea snack, they're a hit! Check out our incredibly easy recipe.
These soft, moist almond-flavoured cakes are topped with blueberries, but any type of berry could be used. We like to serve friands warm or ...
Cranberry and Pineapple Financiers
Recipe for Lemon Drizzle Friands with step-by-step photos. Friands are similar to the French financiers and are made with ground almonds and egg whites for a light and fluffy cake. Recipe adapted from Katie Quinn Davies, Delicious Magazine (Australian edition), February 2013, page 80
homemade macha financiers decorated with black & white sesame ala. sadaharu aoki style :p they're made using beurre noisette (browned butter) method.
Sweet and rich hazelnut and espresso friands make a delicate and exquisite afternoon tea treat.
Simple yet exquisite, Raspberry Financiers are lovely little French almond cakes with crispy exteriors and insides as soft as a pillow. Surprisingly quick and easy to make.
It was a pleasure to be invited by Matt from foodforfriendsyeah to write a food photography guide for his site. I have to admit that I’m not very good in writing photography guide & I think there’re lot of great food stylists/ bloggers who are much better than me but I had to give it a try. If you’re ever interested in how I take my food photos, you can read the entire story here. I hope some people will find it helpful & let me know what you think. Back to the food, I baked these mini caramel financiers sometimes ago & I thought I’ll share the recipe here. This wasn’t the first time I’ve baked financiers but I think this was the best ones. Alright, I’m obsessed with caramel & I couldn’t resist anything made with it. These little financiers were moist, delicate, not so sweet & with a rich flavour of caramel. Recipe: Caramel Cream 25 g granulated sugar 25 g whipping cream, warm Financier Batter 130 g unsalted butter 4 egg whites 70 g sugar 50 g ground almond 50 g plain flour Butter the moulds. In a saucepan, caramelise the sugar over low-medium heat, then slowly pour in whipping cream & stir until combined. To make beurre noisette, heat butter in a saucepan over low-medium heat until golden brown & with a nutty fragrance, strain & set aside for cooling. In a large bowl, combine egg whites, sugar, ground almond & plain flour, fold in beurre noisette & caramel cream. Pipe in the prepared moulds & refrigerate for at least 1 h. Bake in a preheated oven at 190C for 12-15 min or until golden brown.
Time flies when you're busy. It's been more than a month since my last post and I miss my blog! I miss baking and conjuring up sweet treats in my kitchen. I did a short clean-up of my baking supplies stash and found many expired items...no choice but to throw them all away...feels kinda wasted, oh well. When there's no cocoa powder or lemons in my house, the next best flavour for madeleines would be caramel. Came across Shirley's post on Pierre Herme's Caramel Apricot Madeleines and decided to give it a try. Just like how she described it, the recipe yielded moist and fluffy madeleines with a nice burnt sugar taste that I love :). I have to agree that this is an excellent madeleine recipe! These were so yummy that I had 2 at one go straight out of the oven, no kidding! My madeleines were alot darker in colour that Shirley's, which I think is due to the colour of the caramel I used. Mine was so dark it's almost black...hence I had brown coloured madeleines as a result, not as pretty as those Shirley made! In any case, I'm happy with how these turned out. More pictures and the recipe below :). Caramel Madeleines adapted from Kokken Ingredients: 36g castor sugar10g glucose 1g vanilla extract 65g egg 65g plain flour 2g baking powder 65g melted butter 37g caramel Preparation: 1. Preheat oven to 200C. 2. Sift flour and baking powder together. 3. In a mixing bowl, mix eggs, sugar, glucose using a hand whisk until well blended. (do not whisk) 4. Add in caramel and mix well. 5. Add in sifted flour in 3 additions mixing well after each addition. 6. Add in melted butter in 3 additions, mixing well after each addition. 7. Leave to stand for 20mins. 8. Place batter into a piping bag and pipe into a buttered and floured madeleine pan. 9. Bake at 200C for 8 minutes. Yields 12 madeleines.
This madeleine recipe is a foolproof way to make the French tea cakes. Try the classic vanilla and then experiment with our eight delicious variations.
A delicious and easy recipe for Lemon-curd and raspberry stuffed madeleines. These Lemon-Raspberry Madeleines are fantastic!
These Coffee & Walnut Financiers from Ottolenghi Helen Goh's book Sweet are so delicious and they look very cute topped with icing and a walnut half.
flavorful blueberry madeleines are the best treat when made with sweet fresh blueberries or your fruit or choice.
Sweet, fluffy and golden, these beautiful orange and poppy seed friands are wonderful served topped with a oozy citrus syrup, keeping the cakes deliciously moist.
Recipe for Lemon Drizzle Friands with step-by-step photos. Friands are similar to the French financiers and are made with ground almonds and egg whites for a light and fluffy cake. Recipe adapted from Katie Quinn Davies, Delicious Magazine (Australian edition), February 2013, page 80
