Raspberry & Coconut Financiers

Financiers are elegant French tea cakes and are the mainstays of the display counters of self-respecting French pastry shops. These spongy darlings are lovely on their own, but topped with fresh raspberries and luscious coconut cream, they get elevated to another level. Baking them in tartlet molds in place of the traditional rectangular ones allows them to be enjoyed in one bite.
Photo by Cookism S.
Adapted from cookism.net

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

15

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

15

servings

Adapted from cookism.net

Ingredients

  • 115

    g unsalted butter

  • 30

    g plain flour

  • 55

    g almond meal

  • 90

    g icing sugar

  • pinch salt

  • 90

    g egg whites, lightly beaten(about 3 large eggs)

  • 1/2

    tsp vanilla bean paste

  • raspberries

  • For coconut whipped cream (makes about 1 to 2 cups, you will only need 1 cup for this recipe):

  • 14-ounce can of coconut cream, refrigerated overnight

  • 1

    tbsp maple syrup

  • 1

    tsp vanilla bean paste

Directions

1. Preheat oven to 200C with the rack in the middle of the oven. Over medium heat, melt butter in a light-coloured saucepan. Swirl the pan occasionally to cook the butter evenly. As it begins to foam, the colour will change from yellow to golden to brown, and you will smell a nutty aroma. Strain butter into a bowl to cool to room temperature, reserving 80ml of brown butter for the batter and the rest for greasing the tartlet molds. 2. In a large mixing bowl, whisk together the flour, almond meal, icing sugar and salt. Make a well in the center and add in lightly-beaten egg whites, vanilla bean paste and 80ml of brown butter. Gradually whisk in the flour mixture to form a smooth batter. 3. Grease tartlet molds with excess brown butter, Fill molds with batter about four-fifth full. Bake for about 10 minutes until golden brown and springy to the touch. Remove from the oven, pop them out from their molds and let cool on a wire rack. 4. Meanwhile, make the coconut whipped cream. Carefully open the can of coconut cream without shaking it. Scoop out the solidified layer of coconut cream at the top of the can in a chilled mixing bowl, leaving the liquid behind. Add in maple syrup and vanilla bean paste to taste. Using an electric mixer, whip coconut cream until fluffy. 5. Pipe coconut whipped cream onto financiers and top each of them with a raspberry. Serve immediately.

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