It was a pleasure to be invited by Matt from foodforfriendsyeah to write a food photography guide for his site.
I have to admit that I’m not very good in writing photography guide & I think there’re lot of great food stylists/ bloggers who are much better than me but I had to give it a try.
If you’re ever interested in how I take my food photos, you can read the entire story here.
I hope some people will find it helpful & let me know what you think.
Back to the food, I baked these mini caramel financiers sometimes ago & I thought I’ll share the recipe here.
This wasn’t the first time I’ve baked financiers but I think this was the best ones.
Alright, I’m obsessed with caramel & I couldn’t resist anything made with it.
These little financiers were moist, delicate, not so sweet & with a rich flavour of caramel.
25 g granulated sugar
25 g whipping cream, warm
130 g unsalted butter
4 egg whites
70 g sugar
50 g ground almond
50 g plain flour
Butter the moulds.
In a saucepan, caramelise the sugar over low-medium heat, then slowly pour in whipping cream & stir until combined.
To make beurre noisette, heat butter in a saucepan over low-medium heat until golden brown & with a nutty fragrance, strain & set aside for cooling.
In a large bowl, combine egg whites, sugar, ground almond & plain flour, fold in beurre noisette & caramel cream.
Pipe in the prepared moulds & refrigerate for at least 1 h.
Bake in a preheated oven at 190C for 12-15 min or until golden brown.