To be honest I thought I wasn't going to get a post in this week due to the fact that I was invited to Iowa with a friend. We had an amazing time, but weather was going to make it a bear to drive home, so we left right before the storm on Saturday night. My Sundays are usually very quiet, so I always find a project to do along with my baking. This sunday? A picture hang for my room, and teaching myself the guitar. So its with very sore fingers I write to you today. I am determind through to get a few songs down on the guitar.
So this week, I found a recipe searching the web a bit. I wanted to make somthing not to hard this weekend, and a bit more snacky. The tiny financiers I fount on Dessert First were great. Click here to see the original recipe.

Vanilla Financiers with Hazelnut Strudel and Yuzu Cream

about 20 financiers


1/2 cup (4 ounces) unsalted butter
1 1/4 cups confectioner’s sugar
1/2 cup blanched almonds, finely ground
1/3 cup all-purpose flour
1/4 teaspoon salt
4 large egg whites, 40 degrees C (104 degrees F)
3/4 teaspoon vanilla extract

 Cut butter into pieces and place in a skillet or saucepan. Melt over medium heat on stove, swirling occasionally, until it starts to turn brown and smells nutty. Do not let the butter get too dark or it will burn. Strain butter into a clean bowl. Sift sugar, ground almonds, flour, and salt together in a medium bowl. Add half of egg whites and whisk to combine. Add in rest of egg whites and whisk until fully incorporated. Check butter is at 60 degrees F (140 degrees F). Add butter slowly in four additions, whisking to combine before adding the next addition. It should be a thick, smooth batter. Add vanilla and whisk to combine.
Cover bowl with plastic wrap and refrigerate batter overnight. (I did not do this step, cause I was running out of time, and it worked fine, I have also never had to refrigerate the batter when making these)

Hazelnut Streusel

1/3 cup flour
1/4 cup ground toasted hazelnuts
1/4 cup sugar
1/4 cup packed, moist dark brown sugar
1/8 teaspoon salt
5 tablespoons (2 1/2 ounces) butter, chilled

Combine the flour, hazelnuts, sugars, and salt together in bowl of food processor. Cut the butter into small cubes and add to the flour mixture. Process until mixture resembles small peas. Do not let it combine fully into one ball of dough.
Refrigerate streusel until ready to use.


Preheat oven to 400 degrees F. Spray a mini muffin tin or financier tins with cooking spray. Divide the batter among the prepared tins, filling almost to the top. Sprinkle tops of financiers with streusel. Bake for 12 to 14 minutes, rotating tins halfway through. The financiers should be golden brown and just firm to the touch. Let cool on wire rack for a few minutes before unmolding.

Yuzu Cream

adapted from Pierre Hermé’s Desserts
makes about 1 1/2 to 2 cups

1/2 cup sugar
2 eggs
1/2 cup yuzu juice (since this is really hard to find, I used Meyer lemon juice
5 ounces unsalted butter, cut into 1 inch pieces, softened but not melting
1/2 cup whipping cream (this is optional, yet I would really do it because it gives it a nice texture and helps it set on the financiers)

Create a water bath by placing a saucepan of water over heat to simmer and placing a metal bowl unto the pan so its bottom does not touch the water. Whisk the sugar, eggs and yuzu juice together.
Cook the mixture over the simmering water, whisking constantly, until the cream reaches 180 degrees and thickens. Keep whisking while the mixture is heating up to prevent the eggs from cooking.
Once the cream is thickened – you should be able to make tracks in the mixture with your whisk – take the cream off the heat and strain it into the bowl of a food processor or blender. Let the cream rest for a bit until it cools to about 140 degrees.
Add in the butter pieces a few at the time and combine on high speed. Once all of the butter has been added, let the mixture combine for a few minutes longer to ensure the mixture is perfectly smooth.
Once the cream is finished pour it into a container and let it chill in the refrigerator for about half an hour before using.
To make a mousseline, whip the whipping cream in a stand mixer to soft peaks. Gently fold into the yuzu cream.

And as another hobby I am working on my food photography, its not great yet, but I've gotton a couple books, so lets see.

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