Wednesday, October 27, 2010
Hazelnut-almond financiers redux
In fact, they are hard to find and I bought my silicone financiers molds at eBay from a purveyor in New York City. And after many, many, many months I used them.
Many moons ago I used the recipe from Clotilde Dusoulier's book to make financiers and blogged about it. I followed the recipe almost exactly last time, and they were delicious and impossibly moist, but I couldn't help but think they would be that much better if I made them in their correct molds. After all, financier means banker in English, and they are meant to resemble gold ingots. The molds I purchased made these gold-bar resembling confections about one-and-a-half times the width of my thumb. (And I have strangely small fingers).
Substitutions: This time around, I discovered I didn't have enough ground almonds so I used the hazelnuts I had ground for another recipe. You know how I feel about hazelnuts, I can't get enough. Last time I used egg whites, this time I used whole eggs. This time, I didn't grind the nuts with the sugar, I simply mixed already-ground nuts with the sugar. And I also had sea salt on hand this time.
Would I make these again? Yes, but I may just stick to the almonds next time. You can buy them already ground and that makes for a finer texture. I might also just use egg whites to make these treats even lighter in texture. One thing is for sure, I will never go back to using mini-muffin tins.
These financiers came out of the oven with a slightly caramelized exterior that gave way to a moist, dense interior and they were simply delightful served alongside espresso. (Even days later, they are as fresh as when they first came out of the oven).
Grade: Five stars out of five. Last time around I didn't realize you can buy the almonds already ground. And these silicone molds make it easy peasy to pop these babies out. Just don't do what I did and turn them upside down on the cooling rack before realizing my mistake and burning my fingertips. They are so delicate you might leave marks.