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Home > Matcha > Preparation > Matcha Confectionery > Financiers a la Framboise

Financiers a la Framboise

 

Ingredients

Financier:

  • 115g unsalted butter
  • 35g flour
  • 90g icing sugar
  • 1 tsp matcha powder
  • lightly beaten egg whites
  • 50g powdered almonds
  • 1/2 tsp vanilla extract
  • pinch of salt

Topping:

  • 2 tbsp single cream
  • 30g white chocolate
  • 4 tbsp raspberry jam
  • 12 raspberries

Procedure

  1. Start by making the beurre noisette: melt the butter in a pan. Using a spoon, skim off the white foam (scum) that floats to the surface once the butter has melted.
  2. Let the butter bubble for a minute or two until the milk solids at the bottom of the pan turn brown: this is how you add both a nutty colour and flavour to the butter. When the butter has turned golden brown, sieve it through some muslin (or a sieve lined with a sheet of kitchen roll). You should be left with approx. 85g of beurre noisette.
  3. Now toast your almonds. Spread out the powdered almonds on a baking sheet and allow to slightly brown in a hot oven. Alternatively, toast them in an oil-free pan on your hob.
  4. Then mix together the almonds, flour, sugar, matcha and salt in a large bowl.
  5. Add the butter and vanilla extract and fold in the lightly beaten egg (“lightly beaten” can mean anything from “still very liquid” to “almost stiff”: the more you beat the egg, the more your financiers will rise).
  6. Preheat your oven to 200 degree Celsius. Butter 12 mini-muffin or cupcake moulds. Fill them almost to the rim and bake the financers for about 11-14 mins until slightly golden on top. Leave to cool.
  7. To make the white chocolate ganache, heat the cream in a small pan. Break up the white chocolate into small pieces and place in a bowl. Pour over the hot cream and stir until the chocolate has melted.
  8. In a small pan, heat the rasperry jam until liquid. This will make it easier to spread the jam over the top of the financiers.
  9. Now assemble your matcha-cupcakes: first, glaze your little cakes with raspberry jam. Leave to cool a little, then drizzle over some chocolate ganache and decorate with one raspberry each.

Source: Pumpkin & Spice