Blueberry financiers
Item 1 of 1
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.
First published in 2015
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Ingredients
Metric
Imperial
- 50g of blueberries
- 220g of unsalted butter, plus extra for greasing
- 85g of plain flour
- 100g of ground almonds
- 250g of icing sugar
- 208g of egg white, room temperature
SAVE RECIPE
Equipment
- 24 mould mini muffin tin
Method
1
Grease a 24 cup mini muffin tin and chill in the fridge until required
2
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
3
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
4
Gradually stir in the warm butter until a smooth batter forms. Cover with cling film and refrigerate for 2 hours
5
Preheat the oven to 200°C/gas mark 6
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
7
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
8
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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