SHEENA LOREN L. GO
These light French pastries traditionally baked in rectangular molds are said to resemble bars of gold. Indulge in these luxurious treats made even better with its surprise California Raisins center, the addition of nutty buttery hazelnut and orange notes from a splash of Grand Marnier.
Place the California Raisins in a small bowl and soak in Grand Marnier.
Cover and set aside for at least 30 minutes or overnight.
Spread almonds and hazelnuts on parchment or silicone lined baking sheet and toast at 160°C for 8 to 10 minutes until lightly browned.
Set aside to cool and crush until fine with a food processor, blender or with a rolling pin.
Prepare beurre noisette by melting unsalted butter (A) in a light-colored heavy saucepan over medium heat. Swirl the pan occasionally or stir frequently with a whisk or spatula to be sure that the butter is cooking evenly.
Once melted, the butter will begin to foam, sizzle around the edges and then subside. Keep stirring and watch carefully as light brown specks from the milk solids begin to form at the bottom of the pan.
Once the aroma becomes intensely buttery and nutty and the color becomes golden brown, immediately remove the pan from heat and pour the butter into a heatproof bowl to stop the cooking process.
Strain the beurre noisette to remove the brown solids and let it cool until ready to use.
Sift all-purpose flour, confectioners’ sugar, almond powder and hazelnut powder together.
Using a spatula, slowly incorporate the egg whites into the flour mixture.
Add the honey and mix until dissolved.
Fold in 102 grams of beurre noisette into the mixture.
Cover with cling wrap and let the mixture rest in the refrigerator for at least an hour or overnight.
Preheat oven to 200°C. Brush two (2) trays of 8 Cavity Rectangular Financier Cake Pan with butter (B).
Transfer batter to piping bag and pipe into financier molds until 50% full.
Distribute approximately 6 grams of Grand Marnier infused California Raisins into each financier mold. Pipe rest of the batter until 80% full. Sprinkle top with sliced almonds.
Bake for approximately 15 minutes or until golden brown.
Remove from oven and leave to cool for 5 minutes before removing from their mold. Transfer to a wire rack to cool completely.
Ingredients
Directions
Place the California Raisins in a small bowl and soak in Grand Marnier.
Cover and set aside for at least 30 minutes or overnight.
Spread almonds and hazelnuts on parchment or silicone lined baking sheet and toast at 160°C for 8 to 10 minutes until lightly browned.
Set aside to cool and crush until fine with a food processor, blender or with a rolling pin.
Prepare beurre noisette by melting unsalted butter (A) in a light-colored heavy saucepan over medium heat. Swirl the pan occasionally or stir frequently with a whisk or spatula to be sure that the butter is cooking evenly.
Once melted, the butter will begin to foam, sizzle around the edges and then subside. Keep stirring and watch carefully as light brown specks from the milk solids begin to form at the bottom of the pan.
Once the aroma becomes intensely buttery and nutty and the color becomes golden brown, immediately remove the pan from heat and pour the butter into a heatproof bowl to stop the cooking process.
Strain the beurre noisette to remove the brown solids and let it cool until ready to use.
Sift all-purpose flour, confectioners’ sugar, almond powder and hazelnut powder together.
Using a spatula, slowly incorporate the egg whites into the flour mixture.
Add the honey and mix until dissolved.
Fold in 102 grams of beurre noisette into the mixture.
Cover with cling wrap and let the mixture rest in the refrigerator for at least an hour or overnight.
Preheat oven to 200°C. Brush two (2) trays of 8 Cavity Rectangular Financier Cake Pan with butter (B).
Transfer batter to piping bag and pipe into financier molds until 50% full.
Distribute approximately 6 grams of Grand Marnier infused California Raisins into each financier mold. Pipe rest of the batter until 80% full. Sprinkle top with sliced almonds.
Bake for approximately 15 minutes or until golden brown.
Remove from oven and leave to cool for 5 minutes before removing from their mold. Transfer to a wire rack to cool completely.