Sep 5, 2010
If you've made any version of these ingots--or financiers--you know the drill: toast the almonds, brown the butter, grind the almonds, make the batter, fill the molds.
In this case, we not only browned some of the butter, but some was just plain melted. I truly don't understand the chemistry behind this, but Drew Shotts of Rhode Island Confectionary promnised Rose that they were the most melt-in-your-mouth financiers ever, and I can't say he's wrong.
Rose says you can use a spoon to fill the financier pans, but you really should use a pastry bag if you're any kind of human being at all. Or words to that effect.
A great new bakery opened up just a few blocks from my house in South Minneapolis: the 46 Patisserie., at 46th and Grand. They have financiers there--the first time I've ever seen them outside my kitchen. I now realize I'm so cutting edge that master French bakers will copy me. Actually, owner John Krause is a former pastry chef at Chicago's French Pastry School, and he's not copying me. I am copying him in carefully inserting a fresh raspberry in the center of the batter, which only improved this already excellent little unassuming pastry.
Doug: "Really good. I liked the aftertaste, and it was nice and moist."
Karen: "I liked the texture. The cake is delicious. I wouldn't have minded a bigger piece."
Jim: "Exceptionally good cake. I liked the raspberry inside, but it wouldn't have needed it. The cake tastes good on its own. I always like the cakes that are a little crunchy on the outside."
Posted by Marie at 5:56 PM