Delicate almond financiers, rich chocolate truffles, and lemon madeleines with bright garnishes for special occasions.
# Components:
→ Almond Financiers
01 - 3.5 tbsp unsalted butter
02 - 3.5 tbsp almond flour
03 - 3.5 tbsp powdered sugar
04 - 1.5 tbsp all-purpose flour
05 - 2 large egg whites
06 - 1/2 tsp vanilla extract
07 - Pinch of salt
→ Chocolate Truffles
08 - 3.5 oz dark chocolate (70% cacao)
09 - 1/4 cup heavy cream
10 - 2/3 tbsp unsalted butter
11 - 1 tbsp cocoa powder
→ Lemon Madeleines
12 - 4 tbsp unsalted butter, melted and cooled
13 - 1 large egg
14 - 3 tbsp granulated sugar
15 - Zest of 1/2 lemon
16 - 1 tbsp lemon juice
17 - 3.5 tbsp all-purpose flour
18 - 1/2 tsp baking powder
19 - Pinch of salt
→ Garnishes
20 - Powdered sugar for dusting
21 - Candied orange peel (optional)
22 - Crushed pistachios (optional)
# Directions:
01 - Preheat oven to 350°F and grease mini muffin molds. Melt butter and let cool slightly. Combine almond flour, powdered sugar, all-purpose flour, and salt in a bowl. Whisk in egg whites and vanilla extract until just blended. Stir in the melted butter until smooth. Fill molds two-thirds full with batter. Bake for 12 to 14 minutes until golden. Allow to cool on a rack.
02 - Chop the dark chocolate finely and place in a heatproof bowl. Heat heavy cream until just simmering, then pour over the chocolate. Let stand for one minute before stirring gently until smooth. Incorporate butter until melted. Chill the mixture for one hour. Scoop into small balls and roll them in cocoa powder.
03 - Preheat oven to 375°F and grease madeleine molds. Whisk egg, granulated sugar, and lemon zest until light and airy. Add lemon juice and the melted butter, combining thoroughly. Fold in flour, baking powder, and salt carefully. Pour batter into molds filling three-fourths full. Bake for 8 to 10 minutes until the edges turn golden. Cool prior to removal from molds.
04 - Arrange financiers, madeleines, and truffles attractively on a serving platter. Dust with powdered sugar and garnish with candied orange peel or crushed pistachios as desired.
