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Sunday, 21 March 2010

Peanut Butter Ingots (Financier) - French mini-cakes

I like a cakes containing peanut butter, I like the cakes containing almonds and my special passion after I got my first book of Julia Child (5-6 years ago) smile of “beurre nousette”.

Since I have my own "Cake of bible" and did Genoise of Rose first. It is great to have the "beurre noisette" every time on hand and I like to use it also in savory food especially with potato. So I was waiting for this week with impatience. But even this was not save the mini-cakes ...

The recipe I read it at leas 3 times very attentive.
I weighed every ingredient carefully and had the oven spot on 190 C.
Also recipe - was look simple enough. Just only one thing was make me fill not well for 100%. I forgot to buy silicon mold. Now I understand very important thing if you forgot something it is really bad, there is no reason to be stupid.

First whipping whites in my new mixer gone wrong. I don’t know why I used 2-3 position but after 3 minutes of whipping it was looks:

Ok at this step I found how to improve the situation - I took my old hand mixer and bring the whites in a right consistence and then back it to the place. Meanwhile the "beurre noisette" was bearded. I quickly took the rest of my clarified butter and one more time bring it to boiling

I added the mixed flour, "beurre noisette" and, of course peanut butter. After that my batter was look very nice.

Until last minute I have a doubt to make the Ingots in the muffin pan or to pipe it from the pastry bag. I liked how it looks on the picture in the book. So I decided to pipe the batter. When the ingots were piped on the baked sheet I realized that I'm going to skip the step, I had have not enough time to freeze. I baked immediately and I failed cakes were look like this:

Testing panel: The Shape doesn't matter.

I have to make the financiers again, but before I'll buy the mold.

Saturday, 6 March 2010


Starting point.
2 days ahead prepare the Lekvar.
For me dried apricots is an excelent as they are. It was hard to believe that it is possible to make them better. Here first step finished. Yummy.. Next morning, it was great to spread it on the fresh bread with a cup of coffee for the breakfast.

1 day ahead making the roll.
First I prepared the Apricot ganache. Actually not apricot, because Cointreau was used instead of apricot brandy, but worked even better.
While the ganache is setting there a lot of time to make the roll. I'm afraid that only me will be able to eat this kind of ganache It has a taste of a really bittersweet chocolate.

Although I had on hand a lot of syrup from one of previously baked cakes I'll glaze the cake on the next day only, so I decided to not soak the cake with the syrup. I wasn't disappointed! The rest of ganache applied on the top of cake for better "look".

Now roll is ready and look very nice, cannot wait till the next day.

4 ours before a dinner:

The most intriguis step coming. I like to make the chocolate glaze especialy I like to see how it become shiny and smooth.
Cream added to a glaze mix:

And the finish point glaze the roll:

Yes! It is shining right here. Very elegant cake for romantic Saturday dinner.

By the way, while I was sitting with my post the cake has gone.