Cream Cheese Fig Financiers
Experience the Delightful Blend of Sweetness and Creaminess with Our Cream Cheese Fig Financiers
Introducing our exquisite Cream Cheese Fig Financiers, where the rich, nutty aroma of brown butter meets the delightful sweetness of figs and the luxurious creaminess of cream cheese. These financiers offer a perfect balance of a crisp exterior and a tender, moist interior, elevated by a flavorful filling. They’re an ideal homemade treat that promises a sophisticated and satisfying dessert experience.
Financier Batter Ingredients- 100g egg whites (separated from fresh eggs and brought to room temperature)
- 100g granulated sugar
- 10g honey (adds a subtle depth of flavor)
- 45g finely ground almond flour
- 35g cake flour (or pastry flour)
- 100g unsalted butter
Cooking Instructions
Step 1
In a saucepan, melt the 100g of unsalted butter over medium-low heat. Stir continuously with a spatula and cook until it turns a lovely brown color, resembling the aroma of toasted hazelnuts. Be careful not to burn it. Once it achieves this nutty brown hue, remove it from the heat. This browning process, known as ‘beurre noisette,’ is key to the financier’s rich flavor.
Step 2
Strain the warm brown butter through a fine-mesh sieve. This step removes any milk solids and ensures a smoother, more refined financier texture. Keep the strained butter warm.
Step 3
In a bowl, combine the 100g of room-temperature egg whites, 100g of granulated sugar, and 10g of honey. Whisk gently with a whisk until the sugar is dissolved. Avoid over-whisking and creating too much foam; the goal is a smooth, homogenous mixture.
Step 4
Sift the 35g of cake flour and 45g of almond flour into the bowl with the egg white mixture. Gently mix with the whisk until no dry streaks remain. Be careful not to overmix; just combine until the flour is fully incorporated.
Step 5
Gradually add the warm brown butter from step 1 to the batter in 2-3 additions, whisking gently after each addition. Adding the butter slowly helps prevent the batter from separating. Finally, stir in the 5 dried figs, cut into small pieces, ensuring they are evenly distributed throughout the batter. The figs add a wonderful chewy texture.
Step 6
Once the batter is fully mixed, cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour. This resting period allows the ingredients to meld together, resulting in a better texture and structure when baked. Chilling the dough is an important step.
Step 7
Transfer the chilled batter to a piping bag. Pipe the batter into your financier molds or onto a baking sheet, creating your desired shapes. After piping the batter, artfully arrange the prepared pieces of dried fig and dollop about 50g of softened cream cheese on top of each financier. Be mindful not to overfill with cream cheese, as it can melt and spread excessively during baking.
Step 8
Bake in a preheated oven at 200°C (390°F) for 12-13 minutes. Baking times and temperatures may vary depending on your oven. The financiers are ready when the tops are golden brown and the edges appear crisp.
Step 9
Carefully remove the baked financiers from their molds immediately after taking them out of the oven. Transfer them to a wire rack to cool completely. Allowing them to cool fully is essential for achieving the perfect balance of crisp exterior and moist interior. Enjoy your delicious homemade financiers!
