Recipe courtesy of Fred Isla
Brown Butter Financier Fruitcake
Getting reviews...
- Level: Intermediate
- Total: 1 hr 10 min
- Active: 30 min
- Yield: 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 1236
- Total Fat
- 87 g
- Saturated Fat
- 38 g
- Carbohydrates
- 73 g
- Dietary Fiber
- 8 g
- Sugar
- 50 g
- Protein
- 21 g
- Cholesterol
- 148 mg
- Sodium
- 79 mg
- Level: Intermediate
- Total: 1 hr 10 min
- Active: 30 min
- Yield: 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 1236
- Total Fat
- 87 g
- Saturated Fat
- 38 g
- Carbohydrates
- 73 g
- Dietary Fiber
- 8 g
- Sugar
- 50 g
- Protein
- 21 g
- Cholesterol
- 148 mg
- Sodium
- 79 mg
Ingredients
Brown Butter Financiers:
Grand Marnier Glaze:
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.
