Tsokolate Financier
Dorene Tan Muzii
Azukal Kitchen

Financiers. What are they really? 

No, a financier has nothing to do with banking or finance. It is a small French almond cake, traditionally flavored with hazelnut butter and usually baked in a small mold. Light and most and crips, it is supposed to have an eggshell-like exterior.

This week, we are going to make Tsokolate Financiers! Yup -- no hazelnut butter this week. We will be using a rich, creamy and decadent tableya to flavor our financiers. 

I can just imagine how much I am going to enjoy this with a cup of tea, or coffee, on a quiet, cool afternoon, or as something to savor after dinner. 
Ingredients

  • 110 grams unsalted brown butter
  • 155 grams confectioner’s sugar
  • 40 grams unbleached all-purpose flour
  • 10 grams ground tableya
  • 115 grams ground almond meal
  • 150 grams egg whites, at room temperature


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Procedure

  1. Brown butter in a pan over low-medium heat. Watch carefully specially when the butter starts to change color. We don’t want it burnt. 
  2. Add the ground table into the hot butter. Stir well to blend. Put aside and let cool. 
  3. In a separate bowl,. sift together the flour and confectioner’s sugar.
  4. Add the ground almond meal into the sifted flour. Whisk to blend. 
  5. Add in the egg whites and whisk well until no lumps can be seen in the batter
  6. Slowly add in the brown butter mixture. Add vanilla or any chocolate liquor for flavor. 
  7. Put the batter in a piping bag, tied and refrigerate overnight. 
  8. When ready to bake, preheat the oven to 357F an hour before you bake.
  9. Spray your mold with butter or an oil base spray. 
  10. Pipe the financier into your chosen  mold, up to the rim.  Tap the mold to remove any bubbles. 
  11. Bake for 13-15 minutes until the tips springs back when touched. Let cool for around 10 minutes.  Remove from mold and transfer to a rack to cool thoroughly. 
  12. Dust the tops with confectioner’s sugar before serving. 
  13. Enjoy with your favorite cup of coffee or tea.
gel hair pasta in the boiling water ffor 2 minutes & 20 seconds. Once cooked, set aside
Warm cooking pan and add olive oil. 
Sautee garlic and shallots. 
Add crab and cook for 3 minutes. Set aside. 
Start with a cold saucepan.
Pour cream and aligue mixture and bring to a simmer. 
Simmer for 3 minutes.
Season with salt and pepper
Add the cooked angel hair pasta.
Toss pasta in the sauce and add the lemon juice. 
Plate your pasta. Give it a little twirl to create a small mound. 
Add crab on top
Garnish with espelette pepper, garlic chips, and alfalfa sprouts.
Eat and enjoy
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