MAKES 10 FINANCIERS

Elevate your dessert game with Saint Pierre’s Chef-Owner Emmanuel Stroobant’s highly addictive financiers.

INGREDIENTS

Sugar 120g
Flour (sifted) 40g
Almond flour (sifted) 60g
Egg whites 2
Butter 100g

Method

• Melt the butter in a large saucepan on medium heat.
• As soon as it is melted, whisk to keep it from separating. The bubbles will lessen, and the butter will become brown, or “noisette”.
• Transfer to a bowl, and leave the sediments in the saucepan. You may use a cheesecloth to strain the butter thoroughly.
• Combine sugar, flour and almond flour. Make a well and add the egg whites. Mix with a whisk until it is combined.
• Add the butter gradually while whisking. Finish with a spatula to clean the side of the mixing bowl. Transfer to a piping bag.
• Brush the financiers moulds with softened butter or cooking spray, and refrigerate.
• Preheat the oven to 220°C. Pipe the batter into the financiers mould and tap the bottom of each mould to smooth the batter. Make sure not to fill more than ¾ of the mould.
• Place the mould in the oven and lower the temperature to 180°C.
• Bake for about 5-7 minutes depending on the mould size.
• Remove from the oven and let the financiers cool down for 1 minute. Unmould the financiers and enjoy!

 

View the recipe in issue 08 of our quarterly food and beverage e-magazine here: