Amped-up financiers

While macarons may still be my favourite use for extra egg whites, financiers have recently become a close second. For one thing, they’re a lot less finicky than macarons – and while finickiness is much of the macaron’s appeal, sometimes you just don’t want to go to the trouble.

Both are based on egg whites and ground nuts, but where macarons have to be just the right consistency for free-form piping,  financiers are baked in a mould (traditionally an ingot-shaped mould – hence the name – but I used a mini muffin mould). And where macarons are delicate and pastel-coloured, financiers are richer, like mini-cakes… and they have butter!

Specifically, they have brown butter, a major component of their flavour. Which is why, after making a to-the-letter batch of hazelnut financiers (using the recipe in The Fundamental Techniques of Classic Pastry Arts), I tried turning that flavour up to 11 by adding extra milk solids in the form of dry milk powder, a technique I picked up from Ideas in Food several years ago.

I didn’t add a lot of powdered milk; I’m sure you could add much more, but it would probably require reformulating the recipe, which involves a level of pastry skill that’s beyond me. Still you could taste the difference, with more of the brown-butter richness and nuttiness.

Twitter Digg Delicious Stumbleupon Technorati Facebook Email

No comments yet... Be the first to leave a reply!

Leave a Reply