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!
Any suggestions on where to get pretty financier/pastry tins like the ones you use? Also, do you place them on a baking sheet when putting them in the oven or directly onto the oven rack? I’ve had trouble with over-browning when I place smaller items on baking sheets. I can’t wait to make this.
It depends on where you are based. I tend to buy mine either online via Amazon (Nordic Bakeware is great for pastry tins but not particularly cheap - so I reserve that for things I use more frequently, e.g. sheet pans, loaf pans etc.). Here in Belgium I like Dille & Kamille for affordable but decent quality tins. Otherwise large department stores with a decent kitchen department should have these as well. One further option is to use silicon moulds. Now, if all else fails you can easily bake financiers in muffin tins as well.
I tend to bake mine directly on an oven rack. Having previously had to contend with a gas oven I actually used baking sheets whenever I wanted a further layer of insulation to stop whatever I was baking from browning too much. It might also be something to do with your oven settings - if you are typically baking with a fan, you could try switching that off (and adjusting the temperature accordingly) and see whether that makes a difference.
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?
Any suggestions on where to get pretty financier/pastry tins like the ones you use? Also, do you place them on a baking sheet when putting them in the oven or directly onto the oven rack? I’ve had trouble with over-browning when I place smaller items on baking sheets. I can’t wait to make this.
It depends on where you are based. I tend to buy mine either online via Amazon (Nordic Bakeware is great for pastry tins but not particularly cheap - so I reserve that for things I use more frequently, e.g. sheet pans, loaf pans etc.). Here in Belgium I like Dille & Kamille for affordable but decent quality tins. Otherwise large department stores with a decent kitchen department should have these as well. One further option is to use silicon moulds. Now, if all else fails you can easily bake financiers in muffin tins as well.
I tend to bake mine directly on an oven rack. Having previously had to contend with a gas oven I actually used baking sheets whenever I wanted a further layer of insulation to stop whatever I was baking from browning too much. It might also be something to do with your oven settings - if you are typically baking with a fan, you could try switching that off (and adjusting the temperature accordingly) and see whether that makes a difference.
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!