Fig and Caramel Financiers with Wine-Soaked Figs
Fig and Caramel Financiers with Wine-Soaked Figs
Fig Caramel Financiers, Gourmet Dessert Recipe
Do you have a stash of egg whites in your freezer? Transform them into delightful treats like macarons or these exquisite financiers! This recipe elevates the classic financier by incorporating sweet, wine-soaked figs and a rich, homemade caramel sauce. The result is a financier that’s wonderfully crisp on the outside, tender and moist on the inside, with a sophisticated sweetness that will tantalize your taste buds. Let’s bake smart and delicious fig caramel financiers!
Financier Batter Ingredients- 118g Egg whites (thawed frozen)
- 79g Granulated sugar
- 1 pinch Salt
- 52g Cake flour
- 52g Almond flour
- 2g Baking powder
Cooking Instructions
Step 1
First, let’s prepare the browned butter, which will add a nutty depth of flavor to your financiers. Place the room-temperature unsalted butter in a saucepan over low heat and melt it gently.
Step 2
You’ll start to hear a gentle ‘sizzling’ sound as the butter melts. As this sound subsides and tiny bubbles begin to form on the surface, the butter will start to turn a lovely golden-brown color. This is the browning process.
Step 3
Once the butter reaches a rich amber color, immediately remove the pan from the heat. To stop the cooking and prevent it from burning, quickly plunge the bottom of the saucepan into a bowl of ice water. This process creates ‘beurre noisette’ (browned butter). Keep this browned butter warm at around 50-60°C (122-140°F). (You should have approximately 115g of browned butter from the 145g recipe amount. Note that regular butter loses about 20-30% of its weight as water during browning.)
Step 4
In a separate bowl, combine the room-temperature egg whites with the sugar and salt. Whisk gently with a hand whisk just until the sugar is dissolved. Avoid over-whipping at this stage.
Step 5
Sift the cake flour, almond flour, and baking powder directly into the egg white mixture. Using your whisk, gently combine everything until you achieve a smooth, lump-free batter. Be careful not to overmix, as this can develop gluten and result in a tougher texture.
Step 6
Gently warm the refrigerated caramel sauce in the microwave until it’s lukewarm. Pour the warmed caramel sauce into the batter and mix it in lightly to incorporate its rich flavor.
Step 7
Now, gradually add the warmed browned butter (kept at 50-60°C) to the batter in 2-3 additions, whisking continuously until everything is well combined and emulsified, creating a smooth, glossy mixture. Ensuring the butter is fully incorporated prevents separation.
Step 8
Cover the bowl with plastic wrap and refrigerate the batter for at least 2 hours, and up to 24 hours. This chilling period allows the flavors to meld and the batter to stabilize, which is crucial for achieving the perfect financier texture.
Step 9
After the chilling period, remove the batter from the refrigerator. Give it a gentle stir with a spatula to ensure consistency, then transfer it into a piping bag. Having it in a piping bag makes filling the molds much easier and neater.
Step 10
Prepare your wine-soaked figs by cutting them into manageable, bite-sized pieces, about 1 to 1.5 cm in size. This ensures they distribute evenly and bake properly within the financiers.
Step 11
Lightly grease your financier molds or muffin tins with butter. Fill each mold about 80% full with the prepared batter. Then, place a piece of the prepared fig on top of the batter in each mold. To settle the batter and remove large air bubbles, gently tap the filled molds on your work surface 2-3 times.
Step 12
Preheat your oven to 190°C (375°F). Once preheated, reduce the temperature to 180°C (350°F) and bake for 13 minutes. Then, lower the oven temperature to 170°C (340°F) and bake for an additional 2-3 minutes to ensure a perfectly crisp exterior and moist interior. Baking times may vary depending on your oven. Once baked, carefully remove the financiers from their molds and let them cool completely on a wire rack to maintain their crispness.
