Blueberry Financiers are a perfect little-sophisticated treat to have with a hot beverage. I even caught myself with pinky in the air while sipping my tea along while enjoying one.
These Blueberry Financiers are my choice for this month’s Cake Slice Bakers reveal. On the 20th of the month we choose one of the four selections chosen from our current baking book Roger Pizey’s World Class Cakes. This month’s choices were:
- Raspberry Angel Cake
- Hazelnut Dacquoise
- Blueberry Financiers
- Plum Madeira
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A financier is a traditional French sponge cake. This one is studded with fresh blueberries and brushed with an apricot glaze. Originally, I was going to bake them in mini muffin tins rather than the silicone molds suggested in the recipe. From prior experience, I’ve found that silicone molds tend to bake a bit faster which often leads to a dark crust. Hardly the preferred appearance and with the age and temperament of my oven, I was a bit hesitant.
Despite my trepidations, I used the silicone mold and reduced my oven temperature to 350°F rather than the 400°F as stated in the recipe. I tested (with a skewer) the financiers at 20 minutes and they weren’t done and I gave them 5 more minutes. They were done and a perfect golden brown. They also popped out of the pan easily.
In addition to the taste what impressed me most was how easy they came together. I will admit that sometimes I can be a bit of a dessert snob and given the name of these I concluded that making them would be a long drawn out process. Nothing could be further from the truth.
- For the Beurre Noisette
- ⅔ cup of butter
- For the Sponge
- 6 egg white
- ¾ cup superfine sugar
- ⅔ cup ground almonds
- ½ cup all-purpose flour
- ⅔ cup fresh blueberries
- For decoration
- ¼ cup apricot glaze
- Preheat the oven to 400 degrees. I applied a light coating of non-stick pan spray to my silicone molds.
- Put the butter in a pan over medium heat and bring to a boil and keep boiling until it turns a light brown.
- Remove from the heat and scrape down any residue on the sides of the pan.
- Pour into a cold pan to prevent further cooking and set aside.
- Beat the egg whites until they start to foam, but are not whipped, then add the sugar and beat.
- Scrape down the sides as necessary to ensure that ingredients are completely incorporated.
- Gradually add the ground almonds and flour beating rapidly for one minute until well combined.
- Next, add the cooled Beurre Noisette and mix together.
- Add the blueberries to the sponge batter making sure that they are evenly distributed.
- Spoon the batter into the prepared and place them on a baking sheet in the preheated oven and bake for 20-25 minutes.
- Remove from the oven and cool on a wire rack.
- Make the apricot syrup by heating the jam with a little water until you reach a syrupy consistency.
- Next, pass the apricot jam through a strainer for a smooth consistency and set aside.
- Brush cooled financiers liberally with the apricot glaze.