23 August 2009

blueberry financiers

blueberryf01so a financier technically should be small and rectangular shaped, because they are named after looking like bars of gold… but I only have little tart pans. so tart shaped financiers they are.

i followed the recipe from p.41 of the same june 08 issue of saveurs. more french, yay! i adapted the recipe since it used raspberries, and all I had on hand were frozen blueberries.

blueberryf02 Gather all your ingredients:

150 butter

140g powdered sugar

vanilla extract

50g all-purpose flour

80g almond flour

1 pinch of salt

4 egg whites

blueberries, fresh or frozen (or any berry. or even any fruit. or even any nut. or anything! that’s the beauty of recipes…. you can change them!)

blueberryf03First, you brown the butter. That’s a simple enough step… unless you’ve never done it before. When I made financiers the first time, those 3 words terrified me. brown the butter?? what?? but after lots of googling, i figured it out. and here is my own method of browning butter:

1. over medium heat, melt the butter.

2. it’ll start bubbling and sizzling and making all sorts of noises. stir constantly with a wooden spoon or spatula.

3. it’ll slowly start to change colors. but what shade of brown is the right brown for browned butter? you don’t want to burn it, but how do you know when to stop? for me, it is when you start smelling something really good. real good. suddenly that melted butter will smell amazing – you’ll know it when that waft of goodness hits you. move it off the heat and let it cool.

4. there are little brown bits at the bottom of the pan. i read some people strain it out, but i just keep it – it doesn’t seem to do anything bad for me!

In another bowl, mix the powdered sugar, vanilla extract, all-purpose flour, almond flour, and salt together. Then add your 4 egg whites and mix well.

blueberryf04Once your browned butter has cooled, add it to the main mixture and start stirring.

blueberryf05When it is thoroughly mixed together, here is what the the texture should look like – glistening, shiny, and pretty goopy. Now the batter is done!

blueberryf06I poured it into little tart pans, but you can pour them into whatever you have. If you don’t want to add any fruit, go ahead and slide them into a preheated 350F oven for about 15-20 minutes, or until done.

blueberryf07if you like fruit, now you add them! i decided to experiment to see which style worked best. the result? well, the ones with the green check mark stayed in one piece. and the ones with the red x split right where the blueberries were. which makes sense after thinking about it – the blueberries don’t allow the batter to meet, therefore it is a very weak point. lesson: don’t use a long chain of blueberries, or your financiers are splitsville!

blueberryf08 the obligatory dissected view.

blueberryf09you can’t tell in the photo, but the outer edge of this one popped right off thanks to the chain of blueberries. i’m just good at masking errors!

1 comment:

Susan Salzman said...

Beautiful! I just had a ton of eggwhites that I used up. Next time, I am making these. Thanks for sharing!