Servings: 9 lemon financiers
Ingredients
Lemon Financiers:
- 5 oz egg whites 141 g, about 5 egg whites
- 8 tbsp butter 113 g, plus a bit more for greasing the pan
- 3 oz sugar 85 g
- 1/2 tsp vanilla extract optional
- 1 oz honey 28g or about 1 1/3 tbsp
- 3 oz almond flour 85g
- 2.5 oz cake flour 70g
- 1/2 tsp baking powder optional
- 1 lemon medium
Lemon Frosting:
- 1 cup heavy cream ~240 g
- 4 oz white chocolate ~114 g
- 1 lemon medium
- 1 teaspoon powdered gelatin
- 1 tablespoon water
Instructions
Lemon Whipped Ganache:
- Bloom Gelatin: Stir gelatin into water in a small bowl and let sit for 5-10 minutes.1 teaspoon powdered gelatin, 1 tablespoon water
- Prep Lemon: Wash the lemon thoroughly, then zest and juice it.1 lemon
- Chop Chocolate: Chop white chocolate and place it in a large heatproof bowl.4 oz white chocolate
- Simmer Cream: Heat half the heavy cream with the lemon zest in a saucepan until it begins to simmer (look for small bubbles around the edges), then remove from heat.1 cup heavy cream
- (Optional) Steep: Let the pot steep for 20 to 30 minutes, then bring back to a simmer and take off the heat. Skip if in a hurry.
- Dissolve Gelatin: Add gelatin to the hot cream and whisk until fully dissolved.
- Combine: Pour the gelatin-cream mixture over the chocolate, let sit for a minute, then whisk until smooth.
- Blend: Use an immersion blender to mix thoroughly for 1-2 minutes, ensuring no lumps remain and everything is incorporated.
- Add Cream and Lemon Juice: Incorporate the remaining cream to cool the mixture, whisk, then pour in the lemon juice and blend everything for another minute.
- (Optional) Strain: Strain the ganache if you want to get rid of lemon zest. Skip if you don't mind it.
- Refrigerate: Cover the ganache with plastic wrap in direct contact and refrigerate for at least 6 hours, or overnight.
Lemon Financiers:
- Preheat Oven: Set the oven to 390°F (200°C).
- Brown Butter: Melt butter in a saucepan over medium heat until it turns golden brown and smells nutty, about 5-10 minutes. Cool it by placing in a bowl of cold water.8 tbsp butter
- Prep Lemon: Wash the lemon thoroughly, then zest and juice it.1 lemon
- Mix Egg Whites and Sugar: Whisk egg whites and sugar just until a bit of foam forms.5 oz egg whites, 3 oz sugar
- Add Honey and Vanilla: Stir in honey and vanilla.1 oz honey, 1/2 tsp vanilla extract
- Incorporate Dry Ingredients: Sift almond flour, cake flour, and baking powder together and mix into the wet ingredients.3 oz almond flour, 2.5 oz cake flour, 1/2 tsp baking powder
- Combine Butter: Add cooled brown butter, including the burned bits, ensuring it's not too hot.
- Add Lemon Juice and Zest: Incorporate the lemon juice and zest and stir everything.
- Prepare Pan: Grease the mold with butter, ensuring all surfaces are covered. Optionally, dust with flour or sugar if not using a non-stick pan.
- Fill Molds: Fill each mold about three-quarters full with batter. Optionally top each with chopped pistachios.
- Bake: Place in the oven, immediately reduce heat to 360°F (180°C), and bake for 13-15 minutes until the edges brown and the center sets.
- Cool: Let financiers cool in the pan for 10-15 minutes, then remove.
Combine:
- Whip: Whip the chilled ganache with a mixer until light and fluffy, about 3-5 minutes. The whisks should leave clearly visible trails. Stop immediately if you notice any graininess.
- Pipe: Pipe the financiers immediately after whipping the ganache.
- Serve or Refrigerate.
Tried this recipe?Comment below or tag your snaps @definitelynotachefblog or #madewithdnac!