栗とコーヒーのフィナンシェ

栗とコーヒーのフィナンシェ

Hello everyone. It’s Fuziroku. Today, I’m going to make coffee financier using ground coffee. It’s underwhelming the normal coffee financier and I’m sure a lot of people have candied chestnuts in this season so I’m making coffee financiers using chestnuts. Let’s get started! Alright. Firstly, making brown butter. Try to melt it over low heat first. After melted butter, caramelize the butter. Just leave the saucepan over between lower and medium heat. It looks scary but it’s the best way. You’ll see big bubbles, but they’ll be smaller and smaller. When the bubbles are very fine, it’s ready. It’s like this. When the bubble is still active, you can’t really see but it’s the best time. Next, strain it. Make sure to place kitchen paper when you strain it. Otherwise burn will through. It’ll create better texture. During strain it, sieve cake flour, grounded coffee and baking powder. You can purchase grounded coffee “Caferine” from my online store. It’s 100% coffee powder but it’s extra fine like cocoa powder. Therefore, you can add in powders. Alright, place egg white and granulated sugar into a bowl and mix it. You don’t need a hand mixer. It’s fine when the sugar is dissolved. Add all sieved powers earlier, and grounded almond, then mix by a whisk. It’ll combine after a little while. Next, add brown butter which caramelized earlier. If it’s hot, wait until human temperature. Add it into the mixture. The mixture is done. Before baking it, make sure let it rest. Leave it approximately for 1h at the room temperature. If the room is warm in the summer, leave in the fridge. but before baking it, make sure the mixture is back to the room temperature. During resting the mixture, prepare the mold. Today, I ‘m using the chestnut mold purchased at Majimaya Confectionery Tool Store. Apply plenty of butter on the mold. I recommend using soft butter instead of melted one. Because melted one won’t stay well. Let it chill in the fridge or freezer once then dust powder, then pour the mixture. I made around 12 in this mold. Put chestnuts on the mixture. Make sure wipe the chestnuts very well with kitchen paper and gently put on it. If you push it, it comes out on the surface. It’ll cause sticky financier so please bear with it. Bake in the preheated oven at 180℃ for around 20 minutes. In terms of mold, please make sure to bake using the right one. I presume quite a lot of people might replace cup cake shapes, but it won’t be as good as the financier mold. Applying enough butter is also important. It doesn’t have to be the same mold as mine but please use a financier mold. After baking, take them out soon If you leave it as it is, it could stick on the mold. The best time to eat is after baking 3 to 5 days. Of course, it’s delicious right after baking but when you leave them, they’ll taste better. If you don’t have chestnuts, I’m sure chocolate chip will be a good alternative. It’s done. Here they are. I’m going to eat it. You can see the chestnut, so cute isn’t it? You can’t see it on from the back. If you press it, it stuck on the back and won’t be appeal much. Ok, I’m going to eat it. Uh, not too sweet. Caferine makes it less sweet and it’s really good. The chestnuts in the middle is nice and sweet. The financier is bitter so when you eat together like this, it’s perfect but if you don’t use candied chestnuts you might think it’s not sweet enough. If you have all ingredients, it’s fine but if you’re not using chestnuts, I recommend adding more sugar or chocolate into the mixture. I recommend follow the recipe because it a good balance. It’s expensive taste. Caferine is very popular and it sold as soon as in stock. I’m sure a lot of viewers bought so many times so I shared a new recipe. It’s a season to make or buy candied chestnuts. Please try to make it at home. That’s all for today. Thank you for watching until the end. If you like, please like and subscribe to my video. See you soon on another video. Bye bye!

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栗とコーヒーのフィナンシェ
材料(１２個分)
バター　　　　　　　　１２０ｇ
卵白　　　　　　　　　１００ｇ
グラニュー糖　　　　　６５ｇ
水あめ　　　　　　　　１５ｇ
薄力粉　　　　　　　　２７ｇ
カフェリーヌ　　　　　８ｇ
アーモンドプードル　　６５ｇ
ベーキングパウダー　　２ｇ
栗の渋皮煮　　　　　　１２個

180℃のオーブンで15-20分焼く

Chestnuts and coffee financier
Makes 12
Ingredients:
・120 g Butter
・100g Egg white
・65g Sugar
・15g Corn syrup
・27g Cake flour
・8g Coffee powder
・65g Almond powder
・2g Baking powder
・12 Japanese candied chestnuts

Bake at 180℃ for 15-20 minutes.

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