Part of the article “A Day’s Worth of Parchment”
PrintRecipes:
Mini Almond Financier Cakes
Often mistaken for a pastry, financiers are actually more akin to a light cake, making this treat an ideal base for your favorite fruit – topped with a little whipped cream, of course. And using Culinary Parchment Mini Baking Cups will ensure your financiers won’t stick to the pan – and will make these traditionally rectangular treats a guaranteed crowd pleaser.
Ingredients:
- 1 cup (250 mL) homogenized milk
- 1 vanilla bean (seeded) or 1 tablespoon (15 mL) vanilla extract
- 2 egg yolks
- 3 1/2 tablespoons (45 mL) sugar (for pastry cream)
- 4 teaspoons (20 mL) cornstarch
- 1 cup (250 mL) butter
- 1 cup (250 mL) sugar (for financiers)
- 1 cup (250 mL) almond powder (ground almond)
- 4 whole eggs
- 1 1/2 tablespoons (25 mL) flour
Preparation Instructions:
For the pastry cream:
- In a saucepan, boil the milk with the vanilla.
- In a bowl, combine the yolks and sugar, whisk to obtain a creamy texture, then incorporate the cornstarch.
- Pour half of the boiling milk on the egg mixture while whisking rapidly, then pour back in the pot. Continue whisking to thicken it and let it boil for a minute.
- Place the pastry cream on a flat tray or plate, cover with a piece of Culinary Parchment Multipurpose Paper and let it cool down in the fridge.
For the financiers:
- In a mixer, combine the butter and sugar, and mix to obtain a creamy texture.
- Combine the flour with the almond powder and incorporate to the mix alternating with the eggs (one egg at a time, then a bit of flour, etc.).
- Add 2/3 of a cup (150 mL) of the pastry cream, making sure everything is incorporated homogeneously, then let it rest in the fridge for about 2 hours.
- Preheat oven to 375°F (190°C).
- Using the Culinary Parchment Mini Baking Cups, fill up a mini muffin tray. Pipe the mixture in each cup to about ¾ full.
- Bake for 12 to 15 minutes or until golden brown.
Makes about 60 pieces.
