Caramel Financiers

I’m scaling up this classic teacake for a caramel financier by popping it with one of my favorite candies and turning it into a Rolo-stuffed financier. Outside of that, everything else falls in line with this classic sponge-like cake.

Caramel-Filled Financiers

I meant to post this yesterday, but it’s been a tough week full of battles.

Lucky for me I found mercy in a calming voice that was able to slap down my fighting fist. Everyone needs someone like this—a practical minded influence that will let you have your little fit, then in so many words tell you, “Keep your wits and move on”. I’m thankful for this voice and the person behind it for reminding me that smiling vs. fighting feels so much better.

Now applying what I learned about self-restraint, I’m only going to have six instead of ten caramel financiers.

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Caramel Financier

Yield: Makes about 2 dozen 1 1/2 inch cakes

Ingredients:

  • 1 1/2 sticks butter, unsalted
  • 1/2 cup all purpose unbleached flour
  • 1/2 cup almond meal
  • 3/4 cups sugar
  • 4 large egg whites
  • 24 mini Rolos, peeled

Directions:

Preparation

Lightly butter chosen baking vessel. Heat oven to 350 degrees F.

  1. Place butter in a heavy bottom pan over medium heat and stir until butter is melted and starts to turn brown and takes on a nutty scent. Remove from heat and pour browned butter through a fine mesh sieve.
  2. Place all remaining ingredients, except the Rolos, into a bowl and whisk to combine. Add in cooled butter and mix to combine.

Assembly

  1. Place batter in chosen vessel a third of the way up and then insert one mini Rolo into the center.
  2. Bake financiers at 350 degrees for 10-12 or until edges start to turn a golden brown.
  3. Remove from oven and cool slightly and then dust with powdered sugar.

A few notes:

  • To form the scalloped edge financier, I used mini 2 inch tart pans. If you don't have mini tart pans, a muffin pan will work just as well.
  • Don't skip browning the butter. The brown butter lends a heavy hand in the overall flavor.
  • The batter is light, so bypass the mixer and use a sturdy spoon.

Comments

  1. Loretta E says

    Confession: I have spent the past few days going through all your old posts and I’m in heaven! I can’t even begin to narrow down what to make first!

    Reply

  2. unsightly says

    I think you missed your calling in life. You should be teaching classes or holding workshops on how to turn classic pastries into bad-ass pastries.

    Reply

  3. unsightly says

    PS- Step 3 in Assembly may be my favorite thing I’ve read all day! :)

    Reply

    • Naomi replied: — September 13th, 2012 @ 10:14 pm

      Rebecca – Um, I have no explanation for how that or came about???? “Remove from human and dust with powder sugar.” WOW. I guess 2am posting is a bad idea. Really bad.

      Thank you for pointing that out.

      Reply

  4. says

    hi naomi! this post couldn’t have come at a better time! i needed to get rid of 4 egg whites and am very intrigued with brown butter after reading another blogger’s post.
    as usual, your pics (and posts ^^) are inspiring and breathtaking! i made my first financiers based mainly on your recipe yesterday.. and they turned out great ^^ thank you so much for sharing ^^

    Reply

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