25 minutes, plus 2 hours chilling time for the batter
Pierre Koffmann's blueberry financiers recipe produces circular cakes rather than the traditional rectangular version. Hugely tasty, serve with a cup of coffee or tea to make them even more of a treat.
Koffmann's cooking is undeniably refined; classical yet humble, with provincial French touches grounding the skilful elegance of the food. Taking inspiration from his Gascon roots, Koffmann artfully extracts extraordinary flavour from ordinary ingredients and cuts.
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Grease a 24 cup mini muffin tin and chill in the fridge until required
Add the butter to a small pan and heat gently until it starts to turn a golden brown colour. As soon as it does, remove from the heat and set aside
220g of unsalted butter, plus extra for greasing
Mix together all of the dry ingredients (except the blueberries) in a mixing bowl and gently stir in the egg whites
85g of plain flour
100g of ground almonds
250g of icing sugar
208g of egg white, room temperature
Gradually stir in the warm butter until a smooth batter forms. Cover with cling film and refrigerate for 2 hours
Preheat the oven to 200°C/gas mark 6
Spoon the batter into the chilled tins, filling each tin until it is 3/4 full. Drop a few blueberries into each tin
50g of blueberries
Bake the financiers in the oven for 8-10 minutes until firm to the touch and golden, then leave to cool in the muffin tin for a few minutes. Once cool, allow to cool completely on wire racks before serving
Remove from the oven and leave to cool in the pan for a few minutes. Remove from the pan and transfer to a wire rack to cool
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