Rose's Heavenly Cakes (58 page)
Read Rose's Heavenly Cakes Online
Authors: Rose Levy Beranbaum
Grind the Almonds
In a food processor, process the toasted almonds, flour, and cornstarch until very fine. Stop the motor and scrape down the sides a few times to ensure that all the almonds are processed to a fine powder. Add the cocoa and process to mix in evenly.
Make the Batter
In the bowl of a stand mixer, with a silicone spatula, stir together the egg whites and sugar until the sugar is completely moistened. Stir in the almond flour mixture until smooth. Attach the flat beater. On medium-low speed, drizzle in the hot beurre noisette. It should take about 5 minutes to add the butter, giving the mixture a chance to emulsify completely into a smooth chocolaty brown cream. If desired, add the optional caramelized cacao nibs and continue mixing just until incorporated.
Fill the Molds
The molds should be filled about half full (1 ounce/30 grams in each for the standard-size mold). Sprinkle a rounded ¼ teaspoon caramelized cacao nibs, if using, on top of the batter. If you have enough molds, it is easiest if you scrape the mixture into a bowl or cup with a spout and pour the batter into each mold. If you don't have enough molds, you can pour the remaining batter into the pastry bag, if using, or freezer-weight resealable plastic bag with one corner cut and refrigerate it for a minimum of 1 hour or up to overnight. If refrigerated for more than 1 hour, it will still be soft enough to pipe, but it should sit for 30 minutes in the molds at room temperature before baking. (Alternatively, you can spoon the batter into the molds, but piping is quicker and easier.)
Preheat the Oven
Twenty minutes or more before baking, set an oven rack in the middle of the oven and preheat the oven to 375°F/190°C.
Bake the Financiers
Bake for 18 to 20 minutes, or until the financiers spring back when pressed lightly in the centers.
Cool and Unmold the Financiers
Let the financiers cool completely in the silicone molds on a wire rack before unmolding. To unmold, push out each financier with your finger pressed against the bottom of the mold. If using a metal mold, set it on a wire rack and cool for 5 minutes before unmolding. Run a small metal spatula between the sides of the molds and the financiers, pressing firmly against the molds. Invert them onto a wire rack and reinvert them onto another rack. Cool completely. The financiers keep, wrapped airtight in plastic wrap in an airtight container, for 3 days at room temperature, for 5 days refrigerated, and for several months frozen.
1 heaping cup/4.7 ounces/132 grams
Volume | Ounce | Gram | |
cacao nibs | ¾ cup | 3 | 85 |
granulated sugar | ¼ cup | 1.7 | 50 |
unsalted butter, preferably high fat (65° to 75°F/19° to 23°C) | ½ teaspoon | . | . |
Make the Caramelized Cacao Nibs
In a medium heavy sauté pan, stir together the nibs and sugar over medium-high heat, stirring constantly. The sugar will begin to melt and caramelize very quickly. It will take under 4 minutes until almost all the sugar caramelizes and only a few white specks remain.
Immediately remove the pan from the heat, stir in the butter to coat the nibs, and scrape them onto a piece of parchment or a silicone mat. Cool completely.
Break the nibs into small pieces by placing them in a heavy-duty resealable plastic bag and tapping them with a rolling pin or meat tenderizer. The nibs keep in an airtight container in a cool place with low humidity for several months.
sixteen 3 by 1 by 1¼-inch-high financiers
15 to 18 minutes
French pastry chef Christophe Toury's combination of ground almonds and peanut butter is a clever riff on the traditional financier. He created this version to please his American audience. (We are pleased indeed!) It is fabulous with peanut butter, and would be terrific with praline paste as well. This recipe can be multiplied and made in several batches.
Plan Ahead
Make the batter at least 1 hour ahead.
Volume | Ounce | Gram | |
sliced almonds, preferably unblanched | ¾ cup | 2.6 | 75 |
unsalted butter (65° to 75°F/19° to 23°C) | 10 tablespoons (1 stick plus 2 tablespoons) | 5 | 142 |
powdered sugar | 1 1/3 | 5.2 | 150 |
bleached all-purpose flour | ½ cup (sifted into the cup and leveled off) | 2 | 57 |
4 large egg whites, at room temperature | ½ cup (4 fluid ounces) | 4.2 | 120 |
creamy peanut butter, preferably Jif | 3 tablespoons | 1.7 | 50 |
Special Equipment
Financier mold(s), preferably silicone, 3 by 1 by 1¼ inches high (¼ cup/2 fluid ounces capacity), coated with baking spray with flour. If silicone, set it on a wire rack and then on a baking sheet. | Pastry bag fitted with a 3/8- to ½-inch round pastry tube (optional)
Preheat the Oven
Twenty minutes or more before baking, set an oven rack in the middle of the oven and preheat the oven to 375°F/190°C.
Toast the Almonds
Spread the almonds evenly on a baking sheet and bake them for about 7 minutes, or until pale golden. Stir once or twice to ensure even toasting and avoid overbrowning. Cool completely.
Clarify and Brown the Butter (Beurre Noisette)
Have ready a fine-mesh strainer, or a strainer lined with cheesecloth, suspended over a heatproof glass measure.
In a small heavy saucepan, heat the butter over low heat until melted. Continue cooking, stirring constantly and watching carefully to prevent burning, until the milk solids turn deep brown.
Immediately pour the butter through the strainer into the heatproof measure. You should have about ½ cup/3.7 ounces/105 grams. Set it in a warm spot or reheat the beurre noisette when ready to add it to the batter.
Grind the Almonds
In a food processor, process the toasted almonds and powdered sugar until very fine. Stop the motor and scrape down the sides a few times to ensure that all the almonds are processed to a fine powder. Pulse in the flour.
Make the Batter
In the bowl of a stand mixer fitted with the whisk beater, beat the egg whites on medium-low speed just until foamy. Add the almond flour mixture and beat on low speed until incorporated, scraping down the sides of the bowl as needed.
Drizzle in the hot beurre noisette on medium-low speed. It should take about 5 minutes to add the butter, giving the mixture a chance to emulsify completely into a smooth golden cream. Add the peanut butter and mix for a few seconds, just until evenly incorporated.
Fill the Molds
The molds should be filled about two-thirds full (about 1.2 ounces/33 grams in each for the standard-size mold). If you have enough molds, it is easiest if you scrape the batter into a bowl or cup with a spout and pour the batter into each mold. If you don't have enough molds, you can pour the remaining batter into the pastry bag, if using, or freezer-weight resealable plastic bag with one corner cut and refrigerate it for a minimum of 1 hour or up to overnight.
This batter is much stiffer than the usual financier batter, so if it has been chilled for more than 1 hour, it needs to stand at room temperature to soften for piping. You can also use your fingers to shape little logs of the batter and place them in the molds. When the batter softens, use a small metal spatula or the back of a demitasse spoon to smooth the batter into the molds. They don't need to be perfectly smooth as on heating they will even out.
Preheat the Oven
Twenty minutes or more before baking, set an oven rack in the middle of the oven and preheat the oven to 375°F/190°C.
Bake the Financiers
Bake for 15 to 18 minutes, or until the financiers spring back when pressed lightly in the centers.
Cool and Unmold the Financiers
Let the financiers cool completely in the silicone mold on a wire rack before unmolding. To unmold, push out each financier with your finger pressed against the bottom of the mold. If using a metal mold, set it on a wire rack and cool for 5 minutes before unmolding. Run a small metal spatula between the sides of the molds and the financiers, pressing firmly against the molds. Invert them onto a wire rack and reinvert them onto another rack. Cool completely. The financiers keep, wrapped airtight in plastic wrap in an airtight container, for 3 days at room temperature, for 5 days refrigerated, and for several months frozen.
6
25 to 30 minutes
These financiers have the classic texture—velvety dense, sort of a cross between a pastry and a cake—crisp on top and moist inside. They are less sweet, making them especially delicious topped with fragrant plums. The plum slices, which resemble a flower, are a particularly attractive decoration as well. Pluots, a cross between a plum and apricot, make an attractive alternative.
Plan Ahead
Mix the batter at least 6 hours ahead.
Volume | Ounce | Gram | |
sliced almonds, preferably unblanched | ½ cup | 1.6 | 45 |
unsalted butter, preferably high fat (65° to 75°F/19° to 23°C) | 8 tablespoons (1 stick) | 4 | 113 |
powdered sugar | 1 cup (sifted and lightly spooned into the cup and leveled off) | 4 | 115 |
cake flour (or bleached all-purpose flour) | 1/3 | 1.6 | 45 |
salt | pinch | . | . |
4 large egg whites, at room temperature | ½ cup (4 fluid ounces) | 4.2 | 120 |
pure vanilla extract | ½ teaspoon | . | . |
Special Equipment
Six 3 7/8-inch tartlet pans, coated with baking spray with flour
Preheat the Oven
Twenty minutes or more before baking, set an oven rack in the middle of the oven and preheat the oven to 350°F/175°C.
Toast the Almonds
Spread the almonds evenly on a baking sheet and bake them for about 7 minutes, or until pale golden. Stir once or twice to ensure even toasting and avoid overbrowning. Cool completely.
Clarify and Brown the Butter (Beurre Noisette)
Have ready a fine-mesh strainer, or a strainer lined with cheesecloth, suspended over a heatproof glass measure.
In a small heavy saucepan, heat the butter over low heat until melted. Continue cooking, stirring constantly and watching carefully to prevent burning, until the milk solids turn deep brown.