Petit Four Sec: Madeleines and Financiers

As my friends would know, I love my coffee. I’ve often said that my kind of dessert is actually a really good cup of coffee. However, there are days that I wished there was a just a bite of cake on the side. I craved for an honest cake without cream, glaze or anything that wouldn’t harbour a sugary icing. I realised the answer was simple. A financier or a madeleine would be perfect. Little cakes with delicate flavours enough to intrigue and yet compliment my coffee.

On my last trip to Tokyo a few months ago, I stepped into a little bakery, Libertable which was around the corner from my hotel. Then they had 2 special seasonal madeleines, Madeleine aux truffes noir (Black Truffle Madeleine) and Madeleine aux truffes noir et fromage (Black Truffle and Cheese Madeleine). I decided to buy them to have it for my breakfast the next day. I wasn’t sure what to expect because Libertable was known for desserts that were salty yet sweet like their Zenith cake which was a combination of caramelised apples and foie gras. Without much expectation, I took a bite of the black truffle madeleine, I was gobsmacked. The delicate flavours exploded in my mouth. There was that umami flavour of the truffle with the butteriness of the cake and that unexpected hit of salt. I wanted to go home and recreate it. After a bit of tweaking and experimenting, I’ve come up with this delicious version of black truffle madeleines.

I’ve also included a Financier Érable (Maple Syrup Financier) recipe which goes well with both coffee and tea. This recipe was developed to compliment the black truffle madeleines when served together. Subtle in its maple syrup and a hint of whiskey, this financier is understated yet delicious. While you are at it, try this matcha financier recipe from TWG as well to add to the variety.

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Black Truffle Madeleines

A few things to take note of:

If you want the madeleines to develop the nice bump, You first have to understand that the bumps happen because of the sudden heat change. I usually would put the cold batter into a pre-chilled madeleine tray before putting it in a hot oven.

I’m using a mini madeleine tray from Williams Sonoma. In this pan, I bake them at 200 degC, till the edges of the madeleine turns brown. For the normal sized ones, bake at 180degC, till the edges turn brown and if you press them in the middle, it should spring back.

Also the batter last for up to a week in the fridge, I would recommend that you bake just when you are about to serve.

You can also store it in an air tight container after it has cooled.

Ingredients:

2 eggs (60g each)

100g unsalted butter, melted

100g cake flour

1 tsp baking powder

60g white caster sugar

1 pinch of salt (use 3 fingers to pinch)

3 Tbsp truffle honey

1/2 tsp vanilla extract

1 tsp black truffle paste.

Method:

– Beat the eggs with a mixer and gradually add the caster sugar in thirds till all are added and the egg mixture is light in colour.

– Add to the egg mixture, the truffle honey, vanilla and the truffle paste. Mix well.

– Sift the cake flour with the baking powder and then combine with salt.

– Add the flour mixture in 3 parts into the egg mixture, use a spatula to combine them.

– Put the mixture in a covered bowl or piping bag and refrigerate overnight.

– Grease the madeline tray and chill it.

– I use a mini madeleine tray, so I warm the fan-forced oven to 200degC, if you use a standard madeleine tray, warm the oven to 180degC.

– Pipe it or spoon it into the madeleine moulds and put it into the oven. Bake till the edges turn brown.

– Leave them to cool for a minute and then turn them out on a cooling rack till just warm to touch, serve warm.

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Financier Érable (Maple Syrup Financiers)

A few things to take note of:

To make the browned butter (beurre noisette), cut unsalted butter into smaller pieces and put into a saucepan over a low heat and boil it till the butter turns brown and it smells like toasted hazelnuts just as the name in french suggests. Then strain the liquid and leave it to cool.

If you wanted to make friands, use bigger oval moulds to resemble little cakes,  the financier moulds are shallower and like shallow rectangular moulds.

This batter can be chilled and kept in the fridge for a week till you decide to bake.

You can also store it in an air tight container after it has cooled.

Ingredients:

110g browned butter (beurre noisette)

100g caster sugar

60g maple syrup

65g ground almonds

4 egg whites

65g all purpose flour

2 tsp Jack Daniel’s whiskey

Method:

– Combine sugar and ground almonds together, then add the egg whites in 3 parts, mixing them together with a whisk.

– Add to the mixture, the Jack Daniel’s whiskey and maple syrup.

– Add the cooled browned butter in thirds till all combined.

– Sift the all purpose flour and add it to the mixture in 3 parts till it is all incorporated.

– Put the batter in a piping bag or covered bowl overnight or when you decide to use.

– Heat the fan-forced oven till 175degC, pipe or spoon the batter into the greased mould and bake till the edges of the financiers are browned.

– Cool for 1 minute and remove to cool further on a cooling rack till they are just warm to touch and serve.

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