Very inspiring! We've been baking financiers professionally for a few years (we're French and based in France) and never thought of a chamomile twist. I think it's genius.
We usually toast our butter (beurre noisette) for our house recipe but it would probably hide the chamomile in this recipe. I'll try it both ways.
One tip for financiers in general, apart from the beurre noisette, is to leave your batter cling filmed in the fridge for at least one day before piping and baking. Much better outcome. Thanks again
Thank you, glad to hear! And yes, normally I would also make a beurre noisette for financiers but I think that would overwhelm the somewhat delicate flavour of chamomile.
And thanks for the tip - I will try resting the batter next time and see what impact that has.
Thank you also for subscribing - hope you enjoy reading along!
Very inspiring! We've been baking financiers professionally for a few years (we're French and based in France) and never thought of a chamomile twist. I think it's genius.
We usually toast our butter (beurre noisette) for our house recipe but it would probably hide the chamomile in this recipe. I'll try it both ways.
One tip for financiers in general, apart from the beurre noisette, is to leave your batter cling filmed in the fridge for at least one day before piping and baking. Much better outcome. Thanks again
Thank you, glad to hear! And yes, normally I would also make a beurre noisette for financiers but I think that would overwhelm the somewhat delicate flavour of chamomile.
And thanks for the tip - I will try resting the batter next time and see what impact that has.
Thank you also for subscribing - hope you enjoy reading along!
Where in France are you based?
Wonderful baking inspiration, thank you!
Thank you! 😊
Love a poached pear 🍐
Same here! I might actually prefer a poached pear over a raw pear!
The poaching syrup, the spicing, maybe even the wine base. What’s not to like? ❤️
Exactly!