Fig Financiers

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I had my first financier from Boule not too long ago and man was it good. It was apricot, it was buttery, it was heaven. Thought I’d give it a whirl using figs plus I was looking for a recipe to use up my almond meal which has been sitting unused in my pantry for too long. I used the recipe from Joy of Baking website and added about 4 diced figs. Financiers have A LOT of butter in it I warn you but if it didn’t it wouldn’t be so good nor would it be a proper financier. They are by the way little French tea cakes supposedly first made in the financial area of Paris, baked in little rectangle pans that made them shaped like little bricks of gold. They are addicting. I’ve never looked so forward to baking something again. Of course this does no good for my healthy eating plan..

Financier
Joy of Baking

1/3 cup (5 tablespoons) (85 grams) beurre noisette (will need 1/2 cup (113 grams) unsalted butter)
1/4 cup (35 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)

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 rectangular or boat shaped molds on a large baking sheet. (Can also use 12 mini muffin molds.)

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.)

Makes 12 Financiers.

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8 thoughts on “Fig Financiers

  1. Oh I love financiers. The name always amused me – they are so rich in butter, and that’s why they are called what they are called. Yours look so beatiful and delcious. Way to go:)

  2. hi hannah, justin gets spoiled too much huh? 🙂 yeah i agree.

    hi anne, thanks for clearing the history up! i loved these. butter will be my downfall.

    hi ellen, thankie!

  3. hi imani, i gotta say baking financiers is sooo much easier than becoming a financier. 😛 you know after all this figgin figs aren’t my favorite fruit either. they hella pretty though.

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