Tuesday, March 1, 2011

Plum financiers

Plum financiers / Financiers de ameixa

My financiers did not look exactly like RLB’s, but they made me feel really proud: layering all those plum slices was not a quick thing, let me tell you that.

I wish they looked more like flowers, therefore more beautiful, but I’ll be nice to myself this time: the three weeks from hell at work are over and I’ve survived. Do not know how, but I did. I deserve some kindness, even if it comes from myself. :)

Plum financiers
from Rose's Heavenly Cakes

¾ cup + 1 tablespoon (113g) icing sugar
1/3 cup + ½ tablespoon (45g) cake flour*
pinch of salt
½ cup (50g) almond meal (finely ground almonds)
4 large egg whites (120g)
½ teaspoon vanilla extract
½ cup (1 stick/113g) unsalted butter, melted and still warm
3-4 plums

In a large bowl, sift together the icing sugar, flour and salt. Mix in the almond meal. Add the egg whites and vanilla and mix until smooth. Mix in the butter. Cover the bowl with plastic wrap and refrigerate the batter for at least 6 hours.
Preheat the oven to 180°C/350°F; generously butter six 9.7cm (3 7/8in) tartlet pans.
Divide the batter among the prepared pans and set aside at room temperature while you prepare the plums.
Cut each plum in half and remove the pits. Place each half on a cutting board, cut side down, and slice the plums lengthwise into very thin slices, setting each slice on a paper towel – if the plums are very firm, blanch the slices used for the middle row so they become flexible enough to be curved: dip them in boiling water for a few seconds then in ice water.
Starting near the outer edge of the tartlet but not overlapping the edge of the mold, overlap plum slices around the perimeter to resemble a rose. Angle the slices so that the bottom edges are inserted slightly into the batter and the top edges are slightly raised. Start with the larger slices and save the smaller ones for the inner row.
Place the tartlet pans on a large baking sheet, making sure they’re at least 5cm (2in) apart. Bake for 25-30 minutes or until the outside edges are golden brown. The filling will have puffed up to the top of the mold between the plum slices and it will bounce if pressed lightly with your fingers. Let cool completely in the tartlet pans on a wire rack. Carefully unmold.

The financiers will keep in an airtight container for up to 3 days at room temperature or 5 days refrigerated.

* homemade cake flour: 1 cup (140g) all purpose flour minus 2 tablespoons + 2 tablespoons corn starch

Makes 6 – I used 9cm tartlet pans and got 7 financiers


Restaurante Valerie said...

Your pictures are wonderful and your financiers look really good! You had a lovely idea.


Sara said...

Mmmm, these look super tasty! Delicious. :)

Xiaolu @ 6 Bittersweets said...

These are so so pretty, Patricia! I have that book already, so I really need to try them too.

Unknown said...

Oh Patricia, those look gorgeous! I can't believe that I do not own that book! Glad you survived the hump at work! xo

Priya Suresh said...

Elegant and beautiful financiers..

Torviewtoronto said...

delicious dessert looks wonderful

shewhisks said...

I love love financiers! And this plum financier with the rose-styling? Gosh, you got me mentally going through the ingredients list to see if I can make it tomorrow!!
Love your blog!

Lauren at Keep It Sweet said...

You should be impressed, they look terrific!

WendyinKK said...

I have been wanting to make this too.

marla said...

These are gorgeous treats and they do look like roses. They would be so pretty for spring time parties!

The Food Librarian said...

These are just sooooo beautiful!!

Katie said...

They look stunning. The plum slices look almost like roses.

Maria said...

They look delicious, I'm loving plums now when they're in season!

Brilynn said...

Those are gorgeous!

Sprinzette @ Ginger and Almonds said...

Your pictures and cakes are gorgeous. I am going to have to have a proper delve around your blog!

The Lucky Wife said...

They definitely look "heavenly"!
Found you through Recipe Girl's blogroll and would like to invite you to link your MOST POPULAR recipe so far (if you know) to our
Star Recipes Collection. Just started this Monday so just 12 so far, but growing daily. You've got some amazing looking recieps here, so I'd be interested to see which one has been most popular!

Feel free to link up any recipe you'd like in the future at our weekly
Make a Food-"e"-Friend Monday parties. :)

Patricia Scarpin said...

Valerie, thank you!

Sara, thank you!

Xiaolu, thank you, my dear! I have several recipes bookmarked on that book. :)

Nina, thank you, darling! That book is great, I've been enjoying it lately!

Priya, thank you!

Torview..., thank you!

She Whisks, thank you for stopping by! I'm glad to know you are enjoying the blog - you're too kind!

Lauren, thank you!

Wendy, I hope you try these!

Marla, thank you for stopping by!

Mary, thank you, sweetie!

Katie, thank you! I tried to do my best at the assembling stage of the recipe. :)

Maria, thank you! I'm a sucker for stone fruit. :)

Bri, thank you, darling!

Sprinzette, thank you for stopping by! I'm glad to know you enjoyed the visit! :)

Lucky Wife, thanks!

Lora said...

I do think they look like flower. Just gorgeous. Almost too pretty to eat!

Gattina Cheung said...

sweetie, the first second I saw the image, my heart immediately screamed "oh what a gorgeous flower!" But I know you actually intented to aim higher (skillful bakers usually are perfectionista :) :). Big love!

aishahias said...

They are beautiful! :D

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