The Catalan TableIngredients
Servings:
4
Ingredients
- 125 galmond powder
- 125 gpowdered sugar
- 100 gall-purpose flour
- salt
- 200 gegg whites
- 250 gbrowned butter
Nutritional Information
Per Serving (Approx.)
Calories
919 kcal
Protein
16 g
Fat
72 g
Carbohydrates
58 g
Disclaimer: These values are estimates based on ingredient types and may not be precise.
Step-by-step Guide
Preparation
- Preheat the oven to 180°C. Lightly grease a mold with butter or oil and set aside.
- In a large bowl, mix the flour, sugar, and salt with a hand mixer for 2 minutes until well integrated.
- Add the egg and condensed milk to the dry mixture. Beat by hand or with an electric mixer on medium speed for 3-4 minutes until you obtain a smooth and homogeneous batter.
- Melt the butter over low heat and gradually incorporate it into the batter, stirring constantly until well combined.
- Pour the batter into the prepared mold, distributing it evenly with a spatula.
- Bake for 25-30 minutes or until the crust is golden brown and a skewer inserted in the center comes out clean.
- Remove from the oven and let it rest at room temperature for about 10 minutes before unmolding.
Preparing the Beurre Noisette (Brown Butter)
- Place the butter in a saucepan over low heat, ensuring that the heat is not too high to avoid burning the butter.
- Allow it to begin simmering and cook gently until it reaches a light toasted color, around 145 ºC (293 ºF). Remove the foam that forms on the surface with a spoon.
- When the butter has a golden color and a nutty aroma, remove it from the heat immediately and strain it through a fine-mesh strainer to remove the solid residues. If you don't strain it, it’s fine, but the residues will impart a more intense, nutty flavor.
Financiers
- Preheat the oven to 180 °C with heat from above and below.
- In a bowl, mix the sifted flour, almond powder, powdered sugar, and salt with a spatula until well combined and without lumps.
- Do not whip the egg whites; lightly beat them with a fork for about 30 seconds to incorporate a bit of air.
- Add the unbeaten egg whites to the bowl with the flour mixture and gently stir with a manual whisk until everything is well integrated.
- When the mixture is homogeneous, add the liquid beurre noisette, still warm, stirring thoroughly with the manual whisk until you achieve a smooth and uniform batter.
- Cover the bowl with plastic wrap and let it rest in the refrigerator for 30 minutes so that the dough gains some consistency.
- Grease the mold with butter and lightly flour it, or line it with baking paper, ensuring there are no creases.
- Fill a piping bag with the dough and distribute it into the molds up to about 3/4 of their capacity.
- Bake at 180°C for about 20-25 minutes until the financiers achieve a light golden color. Note: They should be slightly toasted on the outside and a bit undercooked on the inside.
Recommendations & Tricks
- To achieve a moist interior that is slightly undercooked, bake the financiers at 180°C for about 12-15 minutes, depending on the oven, until the edges are golden but the center still moves slightly when the mold is shaken.
- Use silicone molds or grease metal molds with butter and a touch of cake flour to prevent sticking and facilitate the demolding of the financiers.
- When preparing the batter, ensure the melted butter is at room temperature before incorporating it with the other ingredients to prevent it from solidifying and altering the final texture.
- Sift the cake flour and powdered sugar together before mixing them with the other ingredients to achieve a finer and more homogeneous texture in your financiers.