The Paderno Stainless Steel Pyramid Mold will enhance your culinary presentations.Create beautiful desserts, ice creams, pastries, etc.
- Mold can be used for baking
- Made of Stainless Steel
Financiers or Friands Recipe:
Financiers are French tea cakes (pronounced fee-nahng-syehr), also known as Friands (meaning "dainty" or "tasty"). They are made from a sponge-like batter of brown butter (beurre noisette), egg whites, flour, toasted ground almonds, and powdered sugar. Financiers are similar to Madeleines in that they both use a sponge-like mixture that is baked in special molds. When baked, Financiers are soft and springy with a slightly domed top and a lovely golden brown crust. Take a bite and you can taste the moist subtle flavor of butter and almonds. Lovely in the afternoon with a cup of tea.
The batter for Financiers is easily made as there is no beating of the egg whites. The ingredients are simply mixed together in one bowl. If you do not want to bake the cookies immediately, the batter will hold in the refrigerator for a few days. They are delicious plain but are especially pretty when fresh berries, like raspberries, blueberries, or blackberries are placed on top. If you decide to add the berries they are placed on the top of the batter about halfway through the baking time.
The traditional Financiers are baked in rectangular molds that are said to resemble bars of gold. We like our Pyramid Mold to give it extra flair and uniqueness.
Don't be put off trying this recipe because it contains beurre noisette, also called brown butter. This is just clarified butter which has been cooked until the milk solids have turned brown and have a rich fragrant nutty flavor. If you really don't want to make the beurre noisette you can make these tea cakes with melted unsalted butter. The tea cakes still taste quite good but will not have the wonderful nutty flavor of the beurre noisette.
Another point in this recipe. You can use either almond flour (meal) or, if you are unable to find it, make your own by processing blanched whole almonds until finely ground. The almond flour (meal) or whole blanched almonds are toasted in the oven until lightly browned and then left to cool. If you are using the whole toasted almonds, let them cool and then process until finely ground.
Preheat the oven to 350 degrees F (177 degrees C) with the rack in the center of the oven. Place the almond flour (meal) or blanched almonds on a baking sheet and bake 6-8 minutes or until lightly browned. Remove from oven and let cool. If you are using the whole almonds, process in a food processor until finely ground. Set aside.
Increase the oven temperature to 400 degrees F (205 degrees C). Place 12 on a large baking sheet.
To make the beurre noisette: In order to end up with 1/3 cup beurre noisette, place 1/2 cup unsalted butter in a saucepan over medium low heat. Once the butter has melted let it come to a boil. As it boils you will notice that a foam will appear on the surface. Continue to cook the butter until it looks clear and the milk solids have dropped to the bottom of the pan and have turned dark brown. Remove from heat and immediately strain through a cheesecloth-lined strainer. Let cool to room temperature before using. You will have more than 1/3 cup of beurre noisette. Use the remaining beurre noisette to grease the molds. Using a pastry brush lightly grease the molds and allow the butter to set. Set aside while you make the batter. In a large bowl whisk together the flour, ground almonds, powdered sugar and salt. Fold in the lightly beaten egg whites, vanilla, and the 1/3 cup beurre noisette. Fill each mold almost to the rim and bake for 4 minutes. Remove from the oven and place a few berries on top of each. Return the molds to the oven and bake a further 5-7 minutes or until the Financiers have become light brown on top and are springy to the touch. Remove from oven and let cool on a wire rack. These are best eaten the same day you make them. (The batter will keep a few days in the refrigerator.)
Financiers: Makes 12 Financiers.
- 1/3 cup (5 tablespoons) (85 grams) beurre noisette (will need 1/2 cup (113 grams) unsalted butter)
- 1/4 cup (30 grams) all purpose flour
- 1/2 cup (50 grams) almond flour (meal) or ground blanched almonds
- 3/4 cup (90 grams) confectioners' (powdered or icing) sugar
- 1/8 teaspoon salt
- 3 large egg whites, lightly beaten
- 1/2 teaspoon pure vanilla extract
- Fresh berries (optional)