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Old 10-27-2011, 12:56 PM   #11
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yep :)
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Old 10-27-2011, 03:34 PM   #12
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I like your blog. The artwork is really nice : )
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Old 10-27-2011, 04:35 PM   #13
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Thank you :)
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Financier (how to use eggwhites) Le Financier is a traditionnal french cake, perfect to use eggwhites, really famous for coffee breaks between businessmen in France. It's the men's cake... (the name comes from its gold bar shape) This cake can be enhanced with some raspberries for exemple (put a few rasberries in the mold before putting in the oven) or pears :) I hope you'll like it, it's one of my favourites ! For around 10 individual financiers (~4inch x 1.6inch) [U] You will need : [/U] 3 eggwhites 3.9 oz of white sugar (110gr) 2.5 oz of grounded almond powder (70gr) 4tbsp of slightly melted butter (2.1 oz / 60gr) [SIZE=1][COLOR=DarkOrange]- 20 seconds in dice in the microwave or in a casserole to reach hazelnut shade, without cooking -[/COLOR][/SIZE] 1.6 oz of flour (45gr) 1tsp of apricot marmelade [COLOR=DarkOrange][SIZE=1]- I don't always put some, just when I have some -[/SIZE][/COLOR] Mix with a fork or a whisk eggwhites and sugar for 1 minute [SIZE=1][COLOR=DarkOrange]- and apricot marmelade if you have -[/COLOR][/SIZE] Add the almond powder, mix with a wooden spoon, then add the slightly melted butter [SIZE=1][COLOR=DarkOrange]- that you've put in a casserole or in the microwave to melt it gently, without cooking -[/COLOR][/SIZE] It has to be smooth and homogeneous Add the flour little by little by doing growing circular movements from the center of the bowl Turn on the oven at [U]450F[/U] Let the dough rest in the bowl for 10 minutes [SIZE=1][COLOR=DarkOrange]- if you put it in the oven when really hot, it helps the contrast crust outside/soft inside -[/COLOR][/SIZE] After 10 minutes, put it in your mold/cakepan, almost full [SIZE=1][COLOR=DarkOrange]- butter them if they are not in silicon -[/COLOR][/SIZE] Put in the oven at medium high and turn down the oven at [U]350F[/U] Let it cook 25 minutes Depending on your mold, it can go to 35 minutes of cooking One more time, metallic molds are quicker to cook the cake, so be aware. They have to be real gold, especially on the edges Turn out the cakes when it got a bit cooler [SIZE=1][COLOR=DarkOrange]- exterior gets harder, so it's easier to turn them out -[/COLOR][/SIZE] They are better the day you've made them, don't try to keep them a long time ! 3 stars 1 reviews
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