recipe 10: yuzu almond financiers
another yolkless recipe for ya'
I’m back, with another yolkless recipe. But before we get into that, I want to say thanks for all the love and support after the news in the last post ♡ I originally planned to announce a little later in the year, but I sat down and that’s what came out. Probably some planet controlling my impulses. IDK. The next 5 and a half months look scary as shit. Life has a funny way of crumbling beneath you right before big change- a real over haul of the way things currently are.
*Irrelevant life story so skip to the recipe if you want- I won’t be offended, that’s what you’re here for right?* I was in vegas last week and came home to my apartment building LITERALLY CRUMBLING right before my eyes. Management claims its contained to the one area and that the integrity of the building isn’t compromised but that DOESN’T MAKE ME FEEL ANY BETTER!! They left me without a working toilet for 2 weeks a year ago- so sue me if I’m skeptical of anything they say!! So, now on top of trying to figure out next moves- I have to figure out my next physical move too… ugh fuck me. Moving is the worst- even within the same city. At least now I have the opportunity to scout out something with my dream kitchen set-up.. I guess that’s nice.
In all the recipe testing I’ve been doing for yolkless… I’ve found my self with a surplus of yolks. Obviously was bound to happen, So buckle up as I now will also work on sharing more yolkly recipes for you girls in the opposite camp. It’s a pendulum and you’ll shift back and forth eventually. That’s how big egg gets ya.
Now for what you came here for- the recipe. A financier is a tiny little French almond tea cake- it’s got a nice dense crumb to it. I’m currently on a yuzu kick and the tart floral notes from yuzu juice pair beautifully with the nutty almond and brown butter flavors. I use juice from Yuzu Co, Which if you can’t find it or don’t want to splurge (I GET IT) you can sub for any other citrus juice- meyer lemon is great or bergamot, too. (another worthwhile splurge- if you can find it).
I tested these a dozen times in a bunch of different baking vessels. There’s financier baking pans but they’re expensive for a one off recipe you might never make again ya know, and if I don’t own one already I’m not gonna make you buy one lol. I found that anodized aluminum muffin pans were best- the way they conduct and distribute heat gave the financiers a crisp caramelized edge that couldn’t be achieved by their non-stick counterparts. Something like this instead of something like this. Either way delicious, though. Use what you have.
Finally, French pastries deserve French butter!! I used Plugra for this recipe- the extra butter fat provides a tender rich crumb. If you can swing it- definitely worth the splurge. Oh wait, one more thing- You can add fruit to these if you’d like. To a few I added some frozen bing cherries I had on hand. They needed a few more minutes in the oven- so keep that in mind should you decide to add fruit.
While you bake: