Apologies for the large gap between posts. A combination of work and spending several days on pastry at the three Michelin Star restaurant The Fat Duck in Bray (what an experience) has meant I have been unable to get to my computer. We have a few things for you today so here goes.
The name Financier is said to have originated from the small, bar shaped moulds they are traditionally cooked in, and how these resemble gold bar. Another theory is that the name came from a French pastry chef called Lasne in the late 19th Century who owned a shop near La Bourse du Commerce, otherwise known as the French stock exchange. His idea was to create small cake for the “on the move” bankers that could be eaten without the use of a knife and fork and that didn’t include any fruit or jam that could potentially cause a mess.
Financier mix110g ground almonds60g icing sugar25g plain flour3 egg whites25g golden syrup150g butter1 vanilla pod
Place butter in a pan and bring to boil. Whisk constantly until the butter takes on a nutty brown colour and smell. Remove from heat, whisk in golden syrup and sieve into a bowl. Place almonds in another bowl and mix in the flour, vanilla seeds and caster sugar. Add the egg whites and beat till smooth, then slowly add the burnt butter and golden syrup and beat till amalgamated.
Orange chocolate ganachezest 1 orange40g milk chocolate25g dark chocolate65ml double cream25g golden syrup1tbsp cointreau10g butter
Bring the cream, orange zest and golden syrup to the boil, remove from heat and pour over the chocolate. Whisk slowly until all the chocolate has melted. Whisk in the cointreau and finally the butter. Set aside, whisking regularly, till the mix has thickened slightly. Spoon into a piping bag and set aside.
Pipe the financier mix into buttered muffin tins approx ¾ full. Place in the oven at 180c for approx 10 minutes until cooked. Remove from the oven and transfer to a rack to cool. Once they are cool enough to touch, puncture the top with the piping bag and pipe as much chocolate ganache as possible into the centre of the financier. Dust with icing sugar and serve. DELICIOUS.
Ok so technically this is supposed to be a pastry blog. That’s kinda what I do, but I do have an interest in jams, preserves and pickles among other things.
On a recent trip to Brighton I stumbled upon a shop selling baby nobly cucumbers. Now, I LOVE dill pickles and having purchased a load I figured why not try and make a few batches for presents and post it to show you all how its done. It has to be the easiest thing to make in the world, and one of the most delicious.
2 tsp coriander seeds
4 large cloves garlic
2 bunches dill
4 pimento all spice berries