Aaaand the strawberry saga continues. First there was the strawberries and cream pavlova, then there was the roasted strawberry and balsamic vinegar ice cream sandwiches, and now there's strawberry financiers. And there's still one more strawberry recipe to post next week (hint: it's jam). This is what happens when you get 2 kilos of strawberries. Strawberry everything.
What is great about financiers is that they're super easy. There's not much work involved in them, not too many ingredients, but they still have a little fanciness to them. Or is that just because they're French and everything French is a little more sophisticated? Whatever, either way, they're delicious. And hello - brown butter. I don't need to say more.
If you follow me on instagram, you'll know that I recently got my motorcycle license and I bought a bike!! I've been pretty busy between work and riding my new bike, so I haven't been super active with instagram and updates between posts. But it's been really nice actually having a life for once instead of spending my whole weekend doing blog stuff! Don't get me wrong, I love my blog and I love creating content for it, but sometimes I like to just…not do any blog stuff and do me stuff. Not have to worry about how much time I have left to shoot or if the dessert will be finished in time to shoot or what if it doesn't turn out and there's no time to remake it. Just chill out and watch Netflix for four hours and have a nap.
So, anyways, if you were wondering why I was a bit absent, that's why!
Recipe adapted from Frozen Desserts
61 g almond flour/meal
61 g all-purpose flour
144 g icing sugar
144 g egg whites
103 g brown butter, cooled to room temperature
100 g strawberries, diced
2 strawberries, thinly sliced
Lightly spray a standard muffin tin with non-stick cooking spray.
Preheat the oven to 325 F.
Combine the dry ingredients in the bowl of an electric mixer on low speed using the paddle attachment. Increase the speed to medium and add the egg whites in several additions, scraping the bowl between additions. Mix until just combined. Scrape down the sides of the bowl. Slowly add the butter until thoroughly incorporated. Fold in the diced strawberries.
Pour the batter into the muffin tins about two-thirds the way up. Place one strawberry slice on top of each financier.
Bake until golden brown and the financier is baked through all the way at its centre, about 15 to 18 minutes. Let the financiers cool in the tin.