Once again, don't know why people pay so much for financier/madeleines/canele. But then again, next time if I open a shop, I'll charge the same as others cos WHY SHOULD I LOSE OUT when there are so many people willing to throw money for easy bakes. So don't call me out next time, my goodwill extends to only calling OTHERS out. I'm queen of double standards. HEHEHE.
Also, this bake was so easy. HAHAHAHAH I MADE THIS WITH MY EYES CLOSED. (LIES). To be honest, it tastes so good by itself! But I felt like it was so easy, I had to be extra and you know...make a frosting to beautify this shit.
Okay no excuse to not make this! It is relatively quick (if you skip the cream) and can make this with your eyes closed too (after a few attempts. HAHAHA).
Black Sesame Financier with Yuzu cream
Makes 12 financiers
Prep time: 25 mins
Bake time: 20 mins
GROUND SESAME SEEDS
1/2 cup sesame seeds (toasted and ground)
Over medium heat, in a saucepan, toast the sesame seeds for 1-2 minutes. Constantly swirl it around so that it doesn't get burnt and it burns easily, so watch it!!
Remove from heat and grind finely with a food processor/immersion blender.
90g almond flour
50g ground toasted sesame seeds (above)
1/2 tsp charcoal powder (optional)
A pinch of salt
120g egg whites
1/2 tsp vanilla extract
75g butter, melted
Preheat oven to 180'c.
Zap butter in the microwave till melted (about 45s).
In a medium sized mixing bowl, mix flour, ground sesame seeds, ,charcoal powder, flour, sugar, salt together.
Add egg whites and vanilla extra into the mixing bowl, stir to combine.
Add in melted butter and mix well.
Pour into your financier mold (no need to oil or butter it. IF I DON'T SAY MEANS DON'T NEED) and bake for about 15-20 minutes, or till puffed up/cooked.
Stabilised Yuzu cream (optional)
100g heavy cream
2 tbsp icing sugar
2 tbsp yuzu concentrate juice (I really mean CONCENTRATED juice. If you use the typical yuzu drinks you find in your typical drinks section, it ain't gonna produce a strong enough flavour. Try to find the concentrate in your Japanese/Asian supermarket!)
1 tsp gelatine powder
4 tsp water
Bloom gelatine in water. Then zap in microwave (10s) till gelatin is dissolved.
In a stand mixer, whisk cream and icing sugar on high, till soft peaks.
Add in yuzu juice and mix for about 30 s again.
On low speed, gradually add in gelatine mixture.
Put in your piping bag and PIPE IT!