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- Ingredients for strawberry almond Financier:
- 10 lbs. sliced almonds, toasted
- 1 lbs. 4 oz. granulated sugar, divided
- 9 oz. all-purpose flour
- 12 large egg whites
- 12 oz. calified butter
- 1 lb. California strawberries, stemmed and coarsely chopped
- Ingredients for Champagne Sabayon:
- 20 large egg yolks
- 1 lb. 4 oz. granulated sugar
- 1 Pint champagne
- 3 tbsp. lemon juice
Heat oven to 350 degrees. In food processor, process almond and 10 ounces Sugar until almonds are finely ground. Add flour; pulse 2 or 3 times. Set aside. Using mixer, beat egg whites until foamy. Gradually add 10 ounces Sugar, beating until soft peaks form. Fold in almond mixture and butter, mixing just until blended. Fold in strawberries. Do not over mix. Lightly grease 24 (3 x 2-inch) metal cake rings. Place on parchment-lined sheet pans. Spoon 6 ounces (#6 scoop) batter into each ring. Bake 25 to 30 minutes or until golden brown and tops are firm. Cool slightly before removing rings. Cool on rack.
Directions for Champagne Sabayon:
In large bowl over simmering water, whisk together yolks and Sugar. Mix in champagne. Continue to whisk vigorously until mixture reaches 160 degrees and is thick and foamy. Stir in lemon juice. Cover and hold at 150 degrees F in food warmer until service. (Can also be chilled and served cold)
Yield: 2 quarts