This week's French Friday's with Dorie was a delicious simple treat. Designed originally in a small gold bar like pan to appeal to the Frenchman on the go in the financial district. It was an easy batter made with browned butter and sugar, almond flour and all purpose flour and a lot of egg whites. As instructed, I chilled it over night and then had difficulty filling the pans, the batter was so thick. I really enjoyed these simple treats.
This is Murphy, looking especially large in her winter coat. She is my son's Portuguese Water Dog. She spent the first months of her life on a farm, eating fresh eggs. When I begin to bake, she comes running when she hears the egg carton open, ever hopeful for the extra egg white or egg yolk. She thinks that we should make financiers more often.
The browned butter really makes the cakes look different... have to check it out next time.
ReplyDeleteI loved using browned butter in baked goods…it adds a bit of nuttiness! Yours look very pretty…glad you enjoyed them!
ReplyDeleteThe story of Murphy and the eggs is so funny! Glad you liked these!
ReplyDeleteI agree the browned butter flavor just makes these lovely mini cakes!
ReplyDeleteYour financiers look very pretty;-)
I ended up using a cookie scoop to spoon my batter into the pans due to the thickness...
ReplyDeleteI love the egg story with Murphy :-)
Have a great weekend.
Obviously, Murphy has good taste. I hadn't made brown butter for more than 20 years so I needed to get back at it. There are so many recipes using brown butter on the Internet these days but this was a great beginner recipe. I look forward to making the chocolate financiers also. Tell Murphy about those (no chocolate, only eggs, for dogs). Your little cakes are pretty.
ReplyDeleteThis is only the second time that I have made brown butter, but I enjoy the flavor.
DeleteAnneMarie, I just was commenting on Tricia/Nana's Blog and read your comment about Clotilde's Edible Adventures in Paris.( I am going to Paris in mid-May, ten days on my own.) I thought I had packed this book in my France moving box. So I ran to the bedroom and just found it. Am now going to bed with the book and visions of French sugarplums in my head. If you have any suggestions or thoughts about my upcoming trip please tell me all. I am making this trip all about Food since I am pretty familiar with Paris and have seen the major attractions and want to focus on a particular subject (food) this trip. Merci mille foia for any thoughts. I will send you my e-mail if you wish.
DeleteYes, any time I get to brown butter I am a happy man indeed. Perhaps as happy as a dog actually scoring that extra yolk!
ReplyDeleteDid Murphy get all those yolks? Lucky dog! Your cakes look lovely.
ReplyDeleteDelightful looking French tea cakes - your financiers look very pretty with that nice "ridged edge" and the fruit in the middle - nice to read that you enjoyed this recipe so much.
ReplyDeleteHave a great weekend!
Ooh, your financiers turned out great!
ReplyDeleteLOVE your molds! And cute Murphy story...love him, too!
ReplyDeleteI love how your berry is peeking out of the financier. It looks like you used vanilla bean because I see little specks of brown - so pretty. Murphy knows and good thing when she hears it!
ReplyDeleteI love the shape of your little cakes - so pretty! And a very lucky dog, too.
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