Mini Financiers


Mini muffin Financiers

Another Thursday means another watercolor meetup and another baked snack to bring for our coffee and tea.  Today's meetup was in a lovely home only 7 minutes from us, and I got there in the pouring rain and ready for coffee.

I wanted to bring something small and casual and I had all the ingredients for Financiers handy, including a leftover egg white that needed to be used.  I do have a special financier pan, but haven't yet found a recipe I like for full-sized ones, and that pan only yields 6.  Instead, I used a mini muffin pan and this recipe from John Kanell's Preppy Kitchen.  

This recipe doesn't fully explain how to brown butter, but it's important to keep stirring the butter and to remove it from the flame and immediately transfer it into a different bowl the minute the milk solids start to brown, because it can burn very quickly. Although today, the butter could have stood an extra minute on the stove, and didn't brown quite as much as I wanted.  Last time I made these I pressed a raspberry down into each muffin. But I'd made a note that it wasn't worth it and to use slivered almonds instead. I did this today and it really is the best topping.

I halved the recipe to get 12 minis and followed his advice to use a piping bag to fill the molds.  Makes it so much easier!  Last time the financiers baked in 15 minutes like the recipe says, but today I checked at 13 minutes and it was time to remove them from the oven. They were not dry though, they were just right.  I brought enough back from the meetup that I've already had 3 tonight. Deliciously dangerous!

Financiers ready to go


Comments

Post a Comment

Popular posts from this blog

Creepy Crawly Spiderweb Cake

Image
Bubby's friend was coming over after a bike ride and I wanted to make them a Halloween-themed treat.  I've been wanting to make a spiderweb cake for a while.  I sure came away with some do's and don'ts! I chose to use  this recipe  from King Arthur Baking.  Not sure why but I had my heart set on making it in an 8x8 square pan, and this recipe fit the bill. It's a recipe that calls for no eggs and no butter! I was a bit anxious about greasing but not flouring the pan, but the cake didn't stick to the sides when cutting it so that was fine.  The cake baked for 32 minutes (should have been 31) in my Corning Ware pan. Had I used an aluminum pan I'm sure it would have been ready much sooner.   I'd never made ganache using chocolate chips and I wanted to try it so this was my opportunity.  This recipe also calls for half and half rather than heavy cream, for the ganache.  It was more difficult to melt the chocolate chips and incorporate the into the half and h
Read more

Lemon Blueberry Scones

Image
 My friend S was back from spending the Summer in Paris, and we'd planned to get together for coffee.  I wanted to bring something and decided on Lemon Blueberry Scones because I had exactly the right amount of blueberries in the house. This was only my second time making scones!  Years ago I made chocolate chip scones and remember the dough being super unwieldy, hard to shape and not fun.  I decided to try again using  this recipe  from Sally's Bake Blog. It calls for grated frozen butter and although a pain, it made all the difference.  It was taking forever to grate and hurting my arm when I realized pressing down hard on the butter made it go faster.  The last bits I had to cut into small pieces with a knife, so as not to grate my finger.  The rest of the process was easy, no mixer required. I used DIY buttermilk, because I didn't have heavy cream, and it worked fine.  To cut the individual scones, I floured the bench scraper thoroughly between cuts. This was helpful. I
Read more

Sugar Pumpkin Cookies Fall 2023

Image
I made these Sugar Pumpkin Cookies for a bake sale for an after-school club of Bubby's. I relied on my old Martha Stewart recipe for the cookies and  my favorite royal icing recipe . I used 10 tablespoons of water which worked out great on this particular day (it does depend on the level of humidity on any given day). Lately I'd been adding 9 tablespoons then had to add extra water afterwards. I don't have any orange food coloring, so I made an orange color using red and yellow. It was a bit peachy but once piped it was OK. I used brown for the stems.  With such flowy icing, I piped the two outer sections of the pumpkin on a few cookies at a time, let them set for a few minutes, then went back and piped the middle section and the stem.  In this way the icing didn't flow together (as happened with the first few cookies I piped) and I was able to show the three distinct sections I wanted.  In spite of the low humidity on this day these took almost 24 hours to dry, so I h
Read more