Almond Orange Financier Recipes

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ONE-EYED MONSTER FINANCIER WITH BLOOD ORANGE AND CHOCOLATE GANACHE



One-Eyed Monster Financier with Blood Orange and Chocolate Ganache image

Provided by Food Network

Categories     dessert

Time 2h25m

Yield 15 mini-cakes

Number Of Ingredients 13

Nonstick baking spray
4 ounces (1 cup plus 3 tablespoons) almond flour
4 ounces (3/4 cup plus 2 tablespoons) cake flour
2 sticks (1 cup) unsalted butter, melted
12 ounces (2 1/2 cups) confectioners' sugar, sifted
1/2 teaspoon baking powder
1 cup egg whites (8 to 10 eggs)
8 ounces (1 cup) heavy cream
8 ounces (3/4 cup) chopped dark chocolate
1 pound white fondant
1 blood orange, segmented
Mini candy eyes
Black edible glitter

Steps:

  • For the financier: Preheat the oven to 325 degrees F. Spray a 15-cavity mini half-sphere silicone mold with nonstick spray.
  • Whisk together the almond and cake flours and set aside. Cream together the butter, confectioners' sugar and baking powder in the bowl of a stand mixer on medium speed. Add the flour mixture and beat until smooth. Add the egg whites and continue mixing until combined and smooth. Spoon into the prepared silicone mold and bake until springy to the touch and lightly golden at the edges, 12 to 15 minutes. Transfer to cooling rack for 5 minutes, then unmold and let cool completely, 10 to 15 minutes.
  • For the ganache: Heat the cream to a bare simmer over medium heat. Pour the hot cream over the chocolate and let stand for 2 to 3 minutes. Stir to combine until smooth and glossy. Cover and cool in the refrigerator until set to a scoopable consistency, 1 to 2 hours or overnight.
  • To assemble: Roll the fondant out to 1/8-inch thin. Cut into 15 rounds with a fluted 3-inch round cookie cutter. Place a financier, dome-side up, on a work surface. Top with 1 blood orange segment, then a small scoop of ganache (1 to 1 1/2 teaspoons), and finally a fondant round, pressing the sides around to make a little dome. Adhere a candy eye to the top, using a little water, and dust with a little black glitter. Repeat with the remaining cakes.

ALMOND-ORANGE FINANCIER



Almond-Orange Financier image

Rich and buttery, this French cake is named for its resemblance to a banker's bar of gold. We've added flecks of orange zest to punctuate the classic almond-flavored batter and baked it in a tart pan, rather than in the traditional individual molds.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 8

3/4 cup (1 1/2 sticks) unsalted butter, melted, plus more for pan
1 cup almonds, lightly toasted (4 1/2 ounces)
1 2/3 cups confectioners' sugar, plus more for dusting
1/2 cup all-purpose flour
1/4 teaspoon salt
Finely grated zest of 1 orange
6 large egg whites, lightly beaten
Candied Orange Peelfor garnish

Steps:

  • Preheat oven to 450 degrees. Brush the inside of a 13 1/2-by-4-inch tart pan that has a nonremovable bottom with melted butter; transfer to freezer.
  • Using a food processor, pulse almonds until finely ground. In a large bowl, combine ground almonds, confectioners' sugar, flour, salt, and orange zest. Add egg whites, and whisk to combine. Slowly stir in butter.
  • Remove tart pan from freezer. Pour batter into pan; place on a baking sheet. Bake until dough just begins to rise, about 10 minutes. Reduce oven heat to 400 degrees and continue baking 7 to 8 minutes more, until financier begins to brown. Turn off oven, and let cake stand in oven until firm, about 10 minutes. Transfer pan to a wire rack to cool completely.
  • Invert financier onto rack; reinvert, and slice into 6 pieces. Garnish top with candied orange peel, and dust with confectioners' sugar.

TOASTED ALMOND-COCONUT FINANCIERS



Toasted Almond-Coconut Financiers image

These simple, French-style cookie-cakes are usually baked in special rectangular molds to resemble little bars of gold. In her book "Paris Sweets" (Clarkson Potter, 2012), Dorie Greenspan makes the process easier by baking them in mini-muffin tins, and the method works beautifully. They bake up soft and chewy, into perfect two-bite-size treats. This recipe uses toasted almond flour, which deepens the flavor. A dip in melted bittersweet chocolate gives the financiers a polished look and balances out their sweetness. This recipe makes 12, but easily doubles for a crowd.

Provided by Samantha Seneviratne

Categories     snack, cakes, cookies and bars, finger foods, dessert

Time 40m

Yield 12 financiers

Number Of Ingredients 10

1/2 cup/113 grams unsalted butter, melted and slightly cooled, plus more for greasing the tin
1/2 cup/45 grams sweetened, shredded coconut
1/2 cup/55 grams almond flour
1/3 cup/67 grams granulated sugar
2 tablespoons all-purpose flour
Pinch of kosher salt
2 large egg whites
1/4 teaspoon almond extract
3 ounces/85 grams bittersweet chocolate, finely chopped
1 teaspoon neutral oil

Steps:

  • Heat the oven to 350 degrees. Grease a 12-cup mini-muffin tin.
  • On a rimmed baking sheet, spread out the coconut and almond flour, side by side. Toast until both are lightly browned, 8 to 10 minutes, stirring halfway through and keeping a close watch at the end. Transfer to a large bowl and let cool slightly.
  • Use your fingertips to grind the coconut with the almond flour to break it down into small pieces. Add the sugar, flour and salt, and whisk to combine.
  • Whisk in the egg whites and almond extract, then the melted butter.
  • Divide the batter evenly among the greased cups. (A small cookie scoop makes easy work of this task.) Tap the pan on the countertop to smooth the tops.
  • Bake until the cakes spring back when pressed gently in the center, 18 to 20 minutes. Pop them out of the tin, using a small offset spatula or knife to loosen the edges if needed, and let them cool completely on a wire rack.
  • Melt the chocolate and oil together in a small bowl in short, 10-second bursts in the microwave, stirring between each. (Alternatively, melt the chocolate and oil over a double boiler on the stove.)
  • Dip half of each financier in the chocolate and set on a rack until set, at least 30 minutes.

FINANCIERS



Financiers image

The financier gives you a failproof moist cake that will stand through the rigors of pâtisserie de cuisine. It is simple to make, which is a good thing for us at Joe Beef, with our limited space and no real pastry chef, and for the home cook. Keep in mind that baking is a science, and although we include volume measures here, weighing the ingredients is recommended. We use ornate wax paper tartlet molds. If you don't have them or can't find them, you can just fill muffin cups half full and you'll get the same result. Serve the cakes with ice cream and sweet wine.

Yield Makes 4 to 6 (4-inch/10-cm) round cakes

Number Of Ingredients 8

1 cup (250 g) almond powder
1 2/3 cups (175 g) powdered sugar
1/3 cup (40 g) all-purpose flour (or cornstarch for a gluten-free option)
1 tablespoon baking powder
Pinch of salt
4 eggs, separated
3/4 cup (170 g) unsalted butter, at room temperature
1 teaspoon natural almond extract (we use this, but it's optional)

Steps:

  • Preheat the oven to 400°F (200°C).
  • In a bowl, sift together the almond powder, powdered sugar, flour, baking powder, and salt. Set aside. In another bowl, using a whisk or handheld mixer, beat the whites until stiff peaks form. (Or, use a stand mixer fitted with the whip attachment.)
  • In a stand mixer fitted with the paddle attachment (or with a handheld mixer or a wooden spoon and some stamina), beat the butter until creamy and soft. Add the egg yolks, ne at a time, beating after each addition. Beat in the almond extract. Then add the dry ingredients, beating just until thoroughly combined. The mixture will be a bit stiff. On low speed, slowly add half of the whipped whites, mixing just until combined. Using a rubber spatula, gently fold in the remaining whites.
  • Spoon the mixture into the molds. You want the batter in each mold to be 1 to 1 1/2 inches (2.5 to 4 cm) deep. Bake for 20 minutes, or until the center is bouncy. If you stick it with a knife, it will always be greasy. The best way to test is to press the center with your finger. If it bounces back rather than sinks, it's ready. If you are using paper molds, leave and serve. If you are using metal molds, remove the cakes from the molds and let cool on wire racks. Serve at room temperature.
  • Substitute hazelnut powder for the almond powder. You need to toast the hazelnut powder before using it. Spread it on a rimmed baking sheet, place in a preheated 350°F (180°C) oven, and set the timer for 5 minutes so you don't forget about it. Stir it with fork occasionally so it toasts evenly. It is ready when it smells like a Belgian chocolate store. Pour it into a bowl and let it cool completely before using, then sift with the other ingredients as directed in the recipe. This version is delicious with a few apricot halves gently pushed into the top of the cake batter before baking.
  • When the big Italian grapes arrive in the market in their foam-padded wooden crates, it's an exciting time. Press them into the cake batter before baking, just like the apricots above.
  • Simmer thick orange slices in simple syrup (equal parts sugar and water; dissolve the sugar in the water) for 1 hour. Add 1/4 cup (60 ml) Irish whiskey to the batter with the almond extract, and press the orange slices into the top of the cake batter before baking.
  • Whisk 2 tablespoons creamy peanut butter into the batter before adding the egg yolks. Sink 15 red candied peanuts (French burnt peanuts) into the top of each cake before baking.
  • Whisk 2 tablespoons pistachio paste into the batter before adding the egg yolks. Dust the top of the cake batter with chopped pistachios before baking.
  • Peel, halve, and core apples. Place cut side up on a small baking sheet, top each half with a pat of unsalted butter and 1 teaspoon sugar, and bake in a preheated 400°F (200°C) oven for 15 minutes, or until browned and puffy. Gently press an apple half, rounded side down, into the top of each cake before baking.
  • Take a handful of bold-colored, sugar-coated almonds and crush them with a rolling pin. Add 1/4 cup (60 ml) Strega, anisette, or alkermes (sometimes spelled alchermes, a typical Tuscan liqueur) to the batter with the almond extract. Dust the top of the cake batter with the crushed almonds before baking.

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