Fig Jam Financiers
Fig Jam Financiers
Crispy Outside, Moist Inside! Special Financiers Made with Sweet Fig Jam!
I’ve recently fallen completely in love with the wonderfully crispy exterior and moist interior of financiers! When you add ingredients like sliced almonds, chocolate chips, cranberries, or matcha into the financier batter, they become incredibly delicious. I wondered what it would be like to make financiers using figs, which are in season right now, and as I expected, the taste was absolutely divine! Since I didn’t have dried figs, I made fig jam myself to use, and the little seeds that popped with each bite, along with the sweet fruit, created a perfect harmony that was truly delicious. If you let them chill in the refrigerator for a day, they become even more wonderfully chewy, complementing the crispiness. It’s an absolute delight! Try making these fig jam financiers for a special occasion or as a sweet treat just for yourself!
Main Ingredients- 60g unsalted butter
- 55g egg whites
- 25g cake flour
- 30g almond flour
- 20g fig jam
- 11g honey or corn syrup
- 1 tsp vanilla extract (optional)
- 55g sugar
- 1g baking powder
Cooking Instructions
Step 1
Make the Fig Jam: Wash the fresh figs thoroughly. If using the skins, leave them on; if peeling, remove the skin and trim off the top and bottom stems. Cut the figs into 8 wedges. Place the cut figs and sugar in a saucepan and mix well. Stir gently over low heat until the sugar dissolves without burning, then increase to medium heat and cook until the figs release their moisture and the mixture thickens. Once it reaches your desired consistency, reduce the heat to low and continue to cook slightly. To check if the jam is ready, drop a little into cold water; if it doesn’t spread out and holds its shape, it’s done. Let the jam cool completely.
Step 2
Brown the Butter: In a saucepan with high sides and a thick bottom, add the unsalted butter and melt it over medium heat. Once the butter is fully melted and clear, continue to cook it, allowing it to slowly develop color.
Step 3
As the butter turns brown and small black specks begin to form at the bottom, reduce the heat to low. Continue to cook until it develops a lovely brown color and a nutty aroma, being careful not to let it burn.
Step 4
Once the butter has a pleasant brown hue, remove it from the heat and let it cool slightly. To prevent further cooking from residual heat, strain the browned butter through a fine-mesh sieve into a clean bowl to remove any solids and impurities, keeping only the clear, browned butter.
Step 5
Prepare the Egg White Mixture: In a bowl, combine the egg whites with the sugar and honey (or corn syrup). Whisk gently until the sugar crystals are completely dissolved. Avoid over-whisking; focus on dissolving the sugar.
Step 6
Incorporate Dry Ingredients: Sift the cake flour, almond flour, and baking powder together into a separate bowl. Add the sifted dry ingredients to the egg white mixture and gently stir until just combined, ensuring there are no lumps. Be careful not to overmix.
Step 7
Add Butter and Vanilla: Once the dry ingredients are somewhat incorporated, add the cooled browned butter and vanilla extract to the batter. Stir gently until all ingredients are evenly combined and you have a smooth batter.
Step 8
Mix in Fig Jam: Finally, gently fold in the prepared fig jam into the batter. Mix just enough to distribute the jam evenly throughout. Be mindful of breaking up large clumps of jam.
Step 9
Prepare the Molds: Lightly grease the financier molds with butter or cooking oil. Then, dust the inside of the molds with cake flour; this helps the financiers release cleanly after baking. Tap out any excess flour.
Step 10
Bake: Pour the batter evenly into the prepared financier molds. Bake in a preheated oven at 180-190°C (350-375°F) for about 35 minutes, or until the tops are a beautiful golden brown. Baking times may vary depending on your oven.
Step 11
Cool: Carefully remove the baked financiers from the molds and place them on a wire rack to cool completely. The crispy-chewy texture is best enjoyed once fully cooled. For an even chewier texture, let them chill in the refrigerator for about a day.
