The aroma of caramel is comforting.
The little gold blocks come out to be a little too oily then I expected (prehaps because I add 10g of butter into the caramel paste in place of the fat of cream)
Anyways, I will try to cut 30g of butter next time.
Financiers call for egg white only, what about the leftover egg yolks? Well, instead of lemon curd or custard cream or cream brulee, I made a slice-and-bake cookie dough. Just the thing you want to have in the freezer and just slice couple pieces into the oven if you suddenly crave for some freshly baked cookies.
Makes 15 3X1 inch mini loafs
- 25 g granulated sugar
- 25 g whipping cream, warm (unfortunately I didn’t have cream at home, so I swapped it to 30g full fat milk and 10g butter)
130 g unsalted butter
4 egg whites
70 g sugar
60 g ground almond
60 g plain flour
- Butter the moulds.
- In a saucepan, caramelise the sugar over low-medium heat, then slowly pour in whipping cream & stir until combined.
- To make beurre noisette (brown butter), put unsalted butter in a saucepan over medium heat. Once the butter has melted, let it come to a boil, swirling the pan occasionally. As it boils you will notice that a foam will appear on the butter’s surface. Continue to cook the butter until it looks clear and the milk solids have dropped to the bottom of the pan and turned deep brown. Remove from the heat and immediately pour through a cheesecloth-lined strainer. Let cool to room temperature.
- In a large bowl, combine egg whites, sugar, ground almond & plain flour, fold in beurre noisette & caramel cream.
- Pipe in the prepared moulds & refrigerate for at least 1 h.
- Bake in a preheated oven at 190C for 12-15 min or until golden brown.