Recently, I was asked to create a recipe on behalf of Bonne Maman using their Fig Jam. Many of you may know them by their familiar jam jars with the checkered lids. The first thing that popped into my mind was Financiers. These delicious golden gems pair filled with this delectable jam served with tea. For as long as I can remember, I have enjoyed eating Bonne Maman jams with my morning baguette and salted butter. It’s such a treat! Just one bite transports me back to France.
For decades, Bonne Maman has created special preserves following traditional and cherished recipes. Today, Bonne Maman continues shaping the sweetest moments by producing their preserves in France using all natural ingredients with no artificial colorings, no additives or preservatives.
The recipe for Financiers is straightforward and requires little fuss or expertise. As these are petit fours, you can be creative with your choice of moulds or filings. I have used rectangular financier mounds, savarin ring mounds as well as mini cupcake liners. You can also use a greased mini or standard muffin tin for ease. For best results, the batter must be prepared hours in advance or best if left rested overnight in the refrigerator.
Recipe: Financiers (Almond Tea Cakes with Fig Jam)
Makes approx 12-15 mini cakes
3/4 cup unsalted butter
1 cup granulated sugar
1 cup ground almonds
3/4 cup egg whites (from 6 large eggs)
2/3 cup all purpose flour
1/2 vanilla bean scraped or 1 tsp pure vanilla extract
2 drops of almond extract
1 cup Bonne Maman Fig Jam
Mini baking moulds
In a medium sized saucepan, bring the butter to a gentle boil until it turns a light golden brown. Take it off the heat and set aside to cool. Strain the browned butter into a small bowl.
Preparing the Financier Batter:
- In a large saucepan mix together the sugar, ground almonds and egg whites. Place the pan over low heat and stir for approximately 2 minutes until it’s heated through and the colour has changed slightly to white without overcooking the egg whites.
- Remove the pan from the heat and stir in the vanilla, almond extract and the flour. Mix thoroughly and slowly incorporate the brown butter into the batter with a whisk.
- Transfer the batter to a bowl and tightly seal with cling wrap.
- Refrigerate for approximately 2 hours or overnight to allow the batter to rest and the flavors to infuse.
- Preheat oven to 410°F and if you are using silicone bake ware, you do not need to butter them. If you are using metal molds or a cupcake tin, butter the insides and dust the interior with flour, tapping out the excess.
- Remove the batter from the fridge and place the contents into a large piping bag or a cookie scoop for even results and ease of preparation.
- Measure 1 cup of the Bonne Maman Fig Jam and set aside until you’re ready to use.
- Fill the bottom of each cavity with an equal portion of the Financier batter.
- Pipe or scoop a thin even layer of the fig jam followed by a layer of the Financier batter.
- Set the molds on a large baking sheet and bake for approximately 15 minutes or until the Financiers are golden brown and cooked through.
- On a large sheet of parchment invert the molds and transfer them to a cooling rack.
*Disclosure: This post is sponsored by Bonne Maman. I received a free sample of the product for the purpose of this review. All opinions are my own.