Recipe courtesy of Fred Isla
Brown Butter Financier Fruitcake
- Level: Intermediate
- Yield: 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 1236
- Total Fat
- 87
- Saturated Fat
- 38
- Carbohydrates
- 73
- Dietary Fiber
- 8
- Sugar
- 50
- Protein
- 21
- Cholesterol
- 148
- Sodium
- 79
- Total: 1 hr 10 min
- Active: 30 min
Ingredients
Brown Butter Financiers:
50 grams (1 3/4 ounces) dried apricots
50 grams (1 3/4 ounces) dried blueberries
50 grams (1 3/4 ounces) dried cherries
50 grams (1 3/4 ounces) dried cranberries
50 grams (1 3/4 ounces) candied orange rind
750 grams (26 1/2 ounces) orange-flavored liqueur, such as Grand Marnier
1100 grams (38 3/4 ounces) butter
1000 grams (35 1/4 ounces) almond flour
650 grams (23 ounces) egg whites
210 grams (7 1/3 ounces) all-purpose flour
100 grams (3 1/2 ounces) confectioners' sugar
Grand Marnier Glaze:
500 grams (17 2/3 ounces) orange juice
500 grams (17 2/3 ounces) granulated sugar
Directions
Special equipment:
financier molds- For the financiers: In a medium bowl, add the apricots, blueberries, cherries, cranberries, orange rind and liqueur. Set aside to rehydrate the fruit.
- In a pot, melt the butter until browned and aromatic. Drain the hydrated fruit and reserve the hydrating liquid for a later use. In a stand mixer fitted with the paddle attachment, mix the fruit, brown butter, almond flour, egg whites, all-purpose flour and confectioners' sugar until fully incorporated. Chill in the refrigerator for 30 minutes.
- Preheat the oven to 375 degrees F.
- Transfer the batter to a pastry bag and pipe into the financier molds. Bake until golden brown, 10 minutes.
- For the glaze: In a pot, add the orange juice, sugar and 500 grams (17 2/3 ounces) of the reserved hydrating liquid. Bring to a boil and then remove from the heat. Dip the financier cakes in the warm glaze, and then serve.