Wednesday, 7 March 2012

Caramel Financiers & Guest Post on Foodforfriendsyeah!

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.

Caramel Cream
25 g granulated sugar
25 g whipping cream, warm
Financier Batter
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.


  1. Yummy! These are just perfect!

  2. Two of my favorite things! Caramelized sugar and financiers :) Thanks for the inspiration. (Side note: when do you add the caramel cream?)

    1. thanks for pointing that out, the caramel should be added last.

  3. Yum - these look great. I'll have to try them in my cat-shaped molds:)

    1. cat-shaped seems more fun than my boring rectangular mould :)

  4. love your blog! keep on with all these delicious food:D

  5. omg these LOOK amazing!!! I love all your photos :) I really like how they're so petite and dainty ~

    Thanks for sharing!

    1. it really is petite, finish just a few bites.

  6. Lovely pictures and I love it! :) I'll love anything petite and will definitely try this out. Thanks for sharing this recipe. Sorry I am a novice in baking and pardon me if I asked something silly. :P Can you advice me if my understanding is correct on the following.

    1) "Pipe in the prepared moulds & refrigerate for at least 1 h." - meaning, after filling the batter into the moulds, we need to refrigerate them for 1 hr before sending to the oven?

    2) Will it affect the texture if I cut down the sugar?

    Thank you & best regards,

    1. Hi Sandy,

      The reason to refrigerate the batter before baking is to avoid the batter raising in the oven.

      I would think reducing sugar will affect the texture. These financiers aren't very sweet (not american recipe) so I would suggest using 50-60g of sugar.




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