RASPBERRY FINANCIERS
2 whole eggs
2 egg whites
6 tablespoons sugar
1 teaspoons vanilla
2 tablespoons honey
1 cup all-purpose flour
1 cup confectioner's sugar
1 pinch salt
¾ cup brown butter*, warm
2 - 3 half pints fresh or frozen raspberries
2 whole eggs
2 egg whites
6 tablespoons sugar
1 teaspoons vanilla
2 tablespoons honey
1 cup all-purpose flour
1 cup confectioner's sugar
1 pinch salt
¾ cup brown butter*, warm
2 - 3 half pints fresh or frozen raspberries
Preheat oven to 350.
In a large mixing bowl, combine the eggs through honey. Set on a pot of simmering water and whisk constantly until the mixture is warm (if you don't whisk constantly, you'll end up with scrambled eggs).
Remove bowl from heat and gently whisk in the flour, sugar and salt. Gradually mix in the warm butter (butter should be the same temperature as the egg mixture).
At this point, you can either fold in the raspberries (if you do this, I suggest using frozen berries so they don't fall apart) and divide the batter between two 9-inch cake pans, OR you can pipe the batter into Madeleine molds or mini muffin tins, then press a few raspberries into the batter.
Bake until the financiers are golden brown, puffed and firm to the touch; about 15 minutes for the mini muffin tins/Madeleine molds, and about 30 - 40 minutes for the cake pans.
*Approximately ¾ lb (12 oz.) unsalted butter will yield ¾ cup brown butter.
Lovely Laurie has sent forth this heavenly recipe for raspberry financiers.
A necessary ingredient in this recipe is browned butter. Ay, papi, you gotta have brown butter!
Don't use margarine and wonder why your stuff doesn't taste real! Click here to find out how to brown butter (better late than never.)
And Laurie asks us to bear in mind that this restaurant recipe has been drastically reduced, so it may need extra tweaking. Thanks for sharing! Check out where Miss L. was turning out fantissimal desserts: http://www.absinthe.com/
For those too lazy to click, you will not be denied the dessert menu...
Desserts
Apple Tarte tatin 7.50
with vanilla ice cream
Calvados - LeMorton Reserve, non-vintage, Domfrontais 2 oz shot 8.
Steamed Meyer-lemon pudding 7.75
with huckleberry compote
Botrytized Semillon/Sauvignon Blanc - Raymond-Lafon Sauternes, France 2001 2.5 oz glass 15.00
Lavender Crème Brûlée 7.50
with shortbread cookies
Botrytized Chenin Blanc - Chateau de la Soucherie, Coteaux du Layon, France 2001 2.5 oz glass 9.00
Scharffen Berger Chocolate Pot de Crème 7.50
with crème chantilly
Mourvedre de Dulce - Candella Bellum ‘El Remate', Yecla D.O., Spain 2003 2.5 oz glass 10.50
Sorbet Trio 7.25
Tangelo, strawberry, and rhubarb sorbets with almond cookies
Franz Karl Schmitt, Riesling Kabinett,
Niersteiner Oelberg, Rheinhessen, Germany 2002
3 oz glass 4.50
Cookie and Confectionery Plate 7.75
Raspberry-mango pâte de fruit , candied citrus, crispy hazelnut chocolate, coconut macaroon, pistachio-almond nougat, strawberry financier, and almond blueberry cookie
Desserts by Executive Pastry Chef Murielle Roux
Lovely Laurie has sent forth this heavenly recipe for raspberry financiers.
A necessary ingredient in this recipe is browned butter. Ay, papi, you gotta have brown butter!
Don't use margarine and wonder why your stuff doesn't taste real! Click here to find out how to brown butter (better late than never.)
And Laurie asks us to bear in mind that this restaurant recipe has been drastically reduced, so it may need extra tweaking. Thanks for sharing! Check out where Miss L. was turning out fantissimal desserts: http://www.absinthe.com/
For those too lazy to click, you will not be denied the dessert menu...
Desserts
Apple Tarte tatin 7.50
with vanilla ice cream
Calvados - LeMorton Reserve, non-vintage, Domfrontais 2 oz shot 8.
Steamed Meyer-lemon pudding 7.75
with huckleberry compote
Botrytized Semillon/Sauvignon Blanc - Raymond-Lafon Sauternes, France 2001 2.5 oz glass 15.00
Lavender Crème Brûlée 7.50
with shortbread cookies
Botrytized Chenin Blanc - Chateau de la Soucherie, Coteaux du Layon, France 2001 2.5 oz glass 9.00
Scharffen Berger Chocolate Pot de Crème 7.50
with crème chantilly
Mourvedre de Dulce - Candella Bellum ‘El Remate', Yecla D.O., Spain 2003 2.5 oz glass 10.50
Sorbet Trio 7.25
Tangelo, strawberry, and rhubarb sorbets with almond cookies
Franz Karl Schmitt, Riesling Kabinett,
Niersteiner Oelberg, Rheinhessen, Germany 2002
3 oz glass 4.50
Cookie and Confectionery Plate 7.75
Raspberry-mango pâte de fruit , candied citrus, crispy hazelnut chocolate, coconut macaroon, pistachio-almond nougat, strawberry financier, and almond blueberry cookie
Desserts by Executive Pastry Chef Murielle Roux
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