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California Raisin Financier

Yields17 Servings

Grand Chef Yukichi Matsubara

California Raisin Financier

1 pcs / weight 45g
Dough
 70 g Cake Flour
 115 g Icing Sugar
 70 g Almond Powder
 2 g Baking Powder
 0.50 g Rock Salt
 140 g White Egg
 160 g Unsalted Butter
 10 g Honey
 200 g California Raisin
California Raisin Marinaded
 200 g California Raisin
 80 g Fresh Orange Jus
California Raisin Marinaded
1

Mix together

Dough
2

Soak California Raisin in Fresh Orange Juice

3

Make Unsalted Butter to be Burnt Butter

4

Stir Rock Salt, Honey and White Egg softly

5

Sieve Cake Flour, Icing Sugar, Almond Powder and Baking Powder

6

Sieved Mixtures 4 add into 3

7

Mix gently Whole Mixture

8

Add Burnt Butter in 2 to 3 times and Marinaded Raisin

9

Keep in Refrigerator 12hours and more

10

Defrost at Room Temp and wait Mixture Temp 12degrees

11

Put in the piping bag and pipe into the Mold 45g

12

Leave them 15minutes

13

Bake with Top 200 ℃ Bottom 130 ℃ 15 minutes

Nutrition Facts

Servings 0