Monday, September 2, 2013

Chocolate financiers with lemon crumble + a lovely French movie

Chocolate financiers with lemon crumble / Financiers de chocolate com cobertura crumble de limão siciliano

I find it impossible to think of French movies without thinking of Audrey Tautou – because of “Amélie” she occupies the place in my mind that was once shared by Gérard Depardieu and Catherine Deneuve (it’s just a matter of order, not talent, of course).

Yesterday I watched “Delicacy”, and felt so moved by it: a movie that is romantic without being cheesy, about love, loss, life. Tautou with those big eyes of hers makes you cry and laugh without resorting to silly things or situations, and by the end of the movie you’ll feel like catching a plane to Paris asap. :)

And to continue with the French feeling caused by that lovely movie, I bring you these tasty financiers: a French treat by a French chef – I would never have imagined that financiers could be topped with crumble, but I’m glad Eric Lanlard did. :D

Chocolate financiers with lemon crumble
slightly adapted from the über delicious Chocolat (I bought mine here)

Crumble topping:
25g all purpose flour
25g icing sugar, sifted
50g almond meal
finely grated zest of 2 lemons
pinch of salt
25g unsalted butter, cold and diced

40g dark chocolate, chopped – I used one with 53% cocoa solids
75g unsalted butter, chopped
50g almond meal
125g icing sugar, sifted
40g all purpose flour
pinch of salt
1 teaspoon vanilla extract
4 egg whites

Preheat the oven to 180°C/350°F. Lightly butter a 24-cup mini muffin pan.
Crumble: place the flour, icing sugar, almond meal, zest and salt in a small bowl and mix to combine. Add the butter and rub it into the dry ingredients with your fingertips until the mixture resembles coarse breadcrumbs. Refrigerate while you make the financier batter: melt chocolate and butter together in a large heatproof bowl over a saucepan of simmering water (do not let the bottom of the bowl touch the water). Cool for 5 minutes, then stir in the almond meal, icing sugar, flour, salt and vanilla. Stir in the egg whites. Pour the batter into the prepared pan filling each cavity ¾ of its capacity. Generous sprinkle with the crumble mixture, packing it lightly to adhere. Bake for 10-12 minutes or until risen and a toothpick inserted in the center of a financier comes out clean. Cool in the pan over a wire rack for 5 minutes, then carefully remove from the pan and transfer to the rack to cool. Serve warm or at room temperature.

Makes 24

1 comment:

Laura (Tutti Dolci) said...

Beautiful financiers, I love that crumble topping!

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