From the blog For Love of the Table
Hazelnut Financier
5 oz. (143 g./1 heaping cup) blanched/skinned hazelnuts
1/2 lb. (2 sticks) unsalted butter
1 t. vanilla
180 g. (1 1/2 cup) powdered sugar
40 g. (1/3 cup) all-purpose flour
1/2 t. salt
6 egg whites (180 grams)—beaten until foamy
Spread the hazelnuts on a baking sheet and toast in a 350° oven until light golden brown and fragrant—about 12 to 15 minutes. Cool and using a nut grinder, grind the nuts to a flour. (You may use 5 oz. of purchased hazelnut flour if you prefer.)
Meanwhile, place the butter in a small saucepan set over medium heat. As the butter begins to sputter and pop, whisk occasionally. The butter solids will begin to turn brown. When the solids are a golden brown and the butter has a pleasantly nutty aroma, scrape the butter (making sure to get all the browned bits) to another container to stop the cooking process (you should have 180 g. browned butter). Whisk in the vanilla extract.
Place the ground hazelnuts, all-purpose flour, salt & powdered sugar in a medium sized bowl. Whisk to combine. Whisk in the egg whites. Drizzle in the warm browned butter and whisk until smooth. Refrigerate the batter for at least an hour and preferably overnight. (This will allow any developed gluten to relax and will give the butter time to firm up.)
When ready to bake the cake, butter a 9-inch round cake pan. Line the pan with a round of parchment and butter the parchment. Scrape the batter into the pan and spread it into an even layer.
Transfer the pan to a pre-heated 350° oven and bake until the cake is golden brown and beginning to pull away from the sides. A toothpick inserted in the center should come out clean—about 40 minutes. Cool the cake in the pan for 10 minutes before turning out onto a rack to cool completely.
The cake is delicious served with nothing more than a sprinkling of powdered sugar. Suzanne Goin serves hers with sautéed pears and lightly sweetened whipped cream. I like to smear the top with a glossy chocolate frosting (recipe below)…which gives a Nutella-like taste.
(Recipe adapted from Sunday Suppers at Lucques by Suzanne Goin)
Glossy Chocolate Frosting
4 T. unsalted butter (2 oz.)
3/4 c. sugar (150 g.)
1/2 c. plus 2 T. unsweetened cocoa—natural or alkalized (2 oz.)
1/2 c. plus 2 T. heavy cream (145 g.)
2 T. sour cream (30 g.)
1 t. vanilla extract
Pinch of salt
Combine heavy cream and sour cream in a measuring cup, mixing until smooth. Set aside.
Melt the butter in a small saucepan over medium heat. Stir in the sugar and cocoa. The mixture will be thick and grainy. Gradually add the cream mixture, stirring until blended and smooth.
Cook over medium heat, stirring constantly, until sugar has dissolved and the mixture is smooth and hot to the touch. Do not boil. Remove from the heat and stir in the vanilla and salt.
Use warm as a sauce or a glaze, or let it cool and spread it like frosting (it will take about 3 hours at a cool room temperature. Store the leftovers in a covered container in the fridge. Reheat gently in a pna of simmering water, or in a microwave on low.
Makes 2 cups (Recipe is easily doubled.)
(Recipe adapted from Cuisine at Home)
Sautéed Pears
1 lb. Bartlett Pears, peeled, cored and cut into a 1/2-inch dice
1 T. butter
1 T. granulated sugar
Heat a sauté pan that is large enough to hold the pears in a snug single layer over moderately high heat. Add the butter. When the foam subsides, add the pears. Let them cook, tossing once or twice until they stop releasing moisture and begin to caramelize. This might take a minute or two, but will depend on the ripeness of the pears. Sprinkle the sugar over the pears and continue to cook, allowing the pears to caramelize in the butter and sugar until they are golden and tender…but not mushy. Regulate the heat as necessary to maintain a good sizzle without letting the pears scorch.
Makes about a cup and a half of sautéed pears. Recipe is easily doubled…just choose a larger pan…or cook in batches (rinsing and drying the pan between batches).
(Recipe adapted from Sunday Suppers at Lucques by Suzanne Goin)
http://www.forloveofthetable.com/2019/02/hazelnut-financier-with-glossy.html
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