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Financiers Topped With Fruit Mousse
VANILLA FINANCIERS
- 65 g / 4 1/2 tablespoons unsalted butter
- 65 g / 1/2 cup powdered sugar, sifted
- 20 g / 3 tablespoons pastry flour
- 45 g / 1/2 cup almond flour
- 65 g egg whites / equals egg whites of two medium sized eggs
- Seeds of 1/2 vanilla bean
- Preheat the oven to 180 °C / 365 °F.
- Make the beurre noisette. Place the butter in a saucepan, melt the butter over medium heat and let the butter simmer until the butter turns amber brown. Set aside.
- Place the powdered sugar, pastry flour, almond flour and the seeds of the vanilla bean in a medium sized bowl. Mix well.
- Whisk the the egg whites lightly, add to the flour mixture and stir well.
- Add the beurre noisette little by little to the mixture and mix well.
- Fill the financier batter into a piping bag and pipe the batter into the financier moulds.
- Bake the financier for 10 to 12 minutes or until the edges of the financier are slightly golden in color.
- Let the financiers cool.
* I use this Silikomart financier mould which has the following measurements: 4, 9 cm / 1,9 inches in length / 2, 6 cm / 1 inch in width / 1,1 cm / 0,4 inch in height.
STRAWBERRY / CASSIS / RASPBERRY MOUSSE
- 25 g / 2 tablespoons heavy cream
- 15 g / 1/2 ounce white chocolate, chopped
- 40 g / 3 1/2 tablespoons fruit puree (strawberry, cassis, raspberry)
- 1 sheet of gelatin (1,5 g), soaked
- 50 g / 3 tablespoons heavy cream
- Pour the heavy cream into a saucepan and bring it almost to a boil. Set the saucepan aside, add the white chocolate, fruit puree and gelatin and mix well.
- Pour the mixture through a sieve and let it cool to room temperature.
- Whip the heavy cream until creamy and fold the heavy cream into the fruit mixture.
- Fill the mousse into a piping bag fitted with a round nozzle ( 9 mm / 0,3 inch). Let the mousse chill in the fridge for about one hour.
- Pipe three dollops of mousse on each financier and decorate each financier with a mint leave.
- Keep the financiers in the fridge until consumption.
- The financiers freeze very well, let the little cakes defrost at room temperature for about 10 to 15 minutes. Then keep the financiers in the fridge.