Colored financiers
- Eleni
- Mar 16, 2017
- 2 min read
Have you thought how wonderful is to add spring or colors to your sweets? Colors combined with beautiful fresh flavors and a good basic recipe is all you need.
Today I am proposing you to make financiers. I guess you know these little tiny rectangle cakes made easily and shortly.
But for this recipe the most important success has come from my partner Scrapcooking® and his amazing colors of red and green along with the reinforcing powder flavors. For more Scrapcooking® products and for more coloring options take a look at company's page right here.
Ingredients for 35 mini financiers ou 24 normal financiers
125 gr of butter
150 gr powder sugar
75 gr of almond pwder
120 gr of egg whites
60 grs ofall purposes flour
2 tsps of pistaccio paste
2 tsps of raspberry coulis
Put the butter in saucepan. Boil the butter in medium heat until the color becomes light brown. Let it cool for a few minutes.
Put the sugar almonds and the eggs in a bowl and mix the with a maryse until they are well incorporated. Add the butter little by little without stopping mixing. Finally add the flour and mix with the maryse/spatula until the mixture is fully homogenized.
I have counted approximately 460 gr of mixture that I split in two different bowls.
In the first mixture, add the pistaccio paste, the color and the flavor powder (Don't exaggerate with the quantity of powders a 1/5 of a spoon is very sufficient. Mix all the ingredients until they have a green color. Taste it! That's the pistaccio mixture.
Do the same for the other mixture, by adding the coulis, the red color and the raspberry powder. Mix again until you get a raspberry red mixture.
Use a double piping bag and fill in each side with both mixtures. If you don't have a double piping bag, just use two single piping bags and then incorporate them both to a bigger piping bag with a 10mm nozzle.
Preheat the oven to 180 degrees of C
Fill in until 2/3 of the financiers forms or less.
Bake them for 10-13 minutes.
Let them cool!
You could even garnish them with pistaccio (prior baking) or even frost them with chocolate ganache if you like! Use your imagination and make them happen!
The recipe and the pictures are owned by L'atelier Sucré d'Eleni®
Sponsored products by: Scrapcooking®
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