🧈 Handmade Financier
🧈 Handmade Financier
12 pieces
It's savory outside and moist inside.
It is a baked confectionery born in France that you can enjoy the rich scent of burnt butter (Boule Noisette) and the flavor of almonds.
Material
12 pieces
Unsalted butter... 113g
Almond poodle... 125g
Cake flour... 45g
Sugar... 75 g
• A pinch of salt
• Egg whites... 4 pieces
How to make
1. Make burnt butter
Put the unsalted butter in a small pot and melt it over medium-low heat.
As you continue to heat, the butter turns golden brown and brown grains form on the bottom of the pot, giving it a nutty aroma.
Turn off the heat so that it does not burn too much, rub it if necessary, and let it cool until the rough heat is removed.
2. Mix the flour
In a bowl, combine the almond poodle, flour, sugar and salt.
3. Add egg whites
Add the egg whites and mix gently with a whisk.
Egg whites do not need to be whipped.
It is OK if the flour and egg white blend together and become a smooth dough.
4. Add burnt butter
Add the cooled burnt butter little by little and mix gently.
Once the whole thing is smooth, wrap it and let it rest in the refrigerator for at least an hour.
Even if you let it rest overnight, the flavor will become more familiar and delicious.
5. Prepare the mold
Preheat the oven to 180 ° C.
Apply a thin layer of butter to the financier mold. Even if you use a silicone mold, it will be easier to take it out if you apply a thin layer of oil and fat.
6. Pour into a mold
Divide the dough evenly into 12 molds and put them in.
The dough should be about 7-8 minutes in the mold.
7. Bake
Bake in an oven preheated to 180 ° C for 15-18 minutes.
If the surface and edges become golden brown and the center is lightly pressed and elastic, it is baked.
8. Let cool
After baking, leave it in the mold for a few minutes, then gently remove it from the mold and let it cool on the net.
Freshly baked, the outside is fragrant and the inside is moist.
Enjoy with coffee or tea. ☕️✨
💡 point to make delicious
Turn off the heat when the butter becomes golden brown and has a fragrant scent.
Egg whites do not foam. It is a point to finish with a moist texture unique to Financier.
Rest the dough in the refrigerator to enhance the flavor and texture.
Brush the mold with butter and preheat the oven to make the outside fragrant.
You can enjoy it not only on the day of baking, but also the next day.# easy # recipe Financier Recipe
フィナンシェは焦がしバター（ブール・ノワゼット）を使うことで、一層豊かな香りと香ばしさが加わり、手作りの魅力が高まります。私も初めてこの方法で作ったとき、外側のサクッと香ばしい食感と、中のしっとりとしたアーモンド生地のバランスに感動しました。焼き時間は15〜18分とやや幅がありますが、オーブンによって焼きムラが生じることもあるため、中心部を軽く押して弾力があるかを確認するのがおすすめです。 また、焦がしバターは香りが命なので、バターの色が黄金色になり始めたら火を止め、焦げすぎに注意してください。焦がしたバターを冷ましてから生地に加えることで、生地の温度が上がりすぎず、混ざりやすくなります。生地を冷蔵庫で1時間以上休ませると、アーモンドプードルとバターの風味がなじみ、焼き上がりの食感もよりしっとりに仕上がります。 型にバターをしっかり塗ることも重要で、フィナンシェは型からきれいに取り出すのが少し難しいお菓子ですが、シリコン型を使う場合も油脂を薄く塗っておくと、焼き上がりがスムーズで、見栄えも良くなります。焼きたてをコーヒーや紅茶と一緒に味わうと、丁寧に作った甲斐を感じる美味しさですし、翌日以降も風味が変わらず楽しめるのも嬉しいポイントです。 私の経験では、フィナンシェ作りは手順を守れば初心者でも挑戦しやすく、ギフトにも喜ばれます。材料もシンプルで揃いやすいので、休日にゆっくり手作りするのにぴったり。ぜひこのレシピで、香ばしくしっとりしたフランス伝統の焼き菓子フィナンシェを楽しんでみてください。
