Rose's Heavenly Cakes, Page 317: Peanut Butter Ingots
I thought it would be a great idea to bake 2 different types of financiers and since i've been wanting to try out Keiko Ishida's Okashi (she's Japanese, went to pastry school in Paris but now relocated to Singapore and teaches here) green tea financiers. Afterall both recipes have more or less similar ingredients...so it was easy to bake them together without more work. :)
Toasted the blanched almond slices & grind into powder
After heating the butter - left over brown milk solids on pan & filter paper.
Beurre Noisette - clarified & brown butter.
HCB's Peanut Butter Ingots
Green Tea Powder
Okashi's Green Tea Financiers
Opps, as you can see my financiers were a bit burnt on the top because i was watching the scary movie "Stepfather" and didn't realised that the financiers were done before the 20mins. :p... Only the top was a bit burnt but the inside was still moist and soft.
Verdict: Rose's Heavenly Cake's Peanut butter ingots taste great and nutty. Okashi's green tea financiers has a lighter texture and is less sweet. I like Okashi's green tea financiers better because green tea is my all time favourite, it is not as sweet, lighter in texture plus the recipe is very easy, ie, less hassle and very straight forward. Nonetheless, both the peanut butter & green tea versions tasted great. My daughter who's not a green tea fan actually liked the green tea financiers better because it has more flavor. My husband said both are equally good.
Green Tea Financiers
Pastry Flour 50g
Corn Flour 5g
Baking Powder 1/2 tsp
Egg Whites 130g
Castor sugar 130g
Ground Almonds 50g
Salt a pinch
Unsalted Butter 130g
Green Tea powder 10g
1. Preheat oven to 220c. Lightly grease the cake moulds with a little softened butter and place them on a baking sheet. Sift flour, cornflour, green tea powder and baking powder together twice.
2. Place egg whites into a clean bowl and beat lightly with a hand-whisk. Add sugar, ground almonds, flour mixture and salt each at a time and mix well without over mixing. Set aside.
3. Brown butter in a small saucepan over medium low heat, whisking frequently until fragrant and golden brown in color. Pour butter into a mixing bowl. Place the bowl with browned butter into a larger bowl half filled with ice water to stop it from cooking further and burning. (Beurre Noisette)
4. Add brown butter to flour and almond mixture and mix well. Spoon batter into the prepared moulds.
5. Bake financiers for 10-15 mins until they are light golden in color. Remove from moulds and cool on wire racks.