Strawberry Financier with Tonka Bean Chantilly
These cakes are inspired by more of the flavours i used on Bake off, especially Tonka bean which marries so well with strawberry and Hazlenut. Tonka bean has a lovely perfumed flavour, grate in half a bean first and taste, best to add as you go, as the saying goes, you can add but you cant take away! I have opted for fresh whipped cream instead of buttercream, it makes the delicate cakes lighter and I wanted to have that summer vibe and fresh Strawberries. Lovely Summer cake with beautiful flavour combos!
Ingredients
Method
Hazlenut Financiers
- Pre heat the oven to 160 fan
- First brown the butter heat in a saucepan to burre noisette stage, pour into a jug and leave to cool.
- Blitz the Hazlenuts to a coarse powder in a food processor and add to a bowl, combined with the caster sugar and flour.
- Combine the egg whites to the dry ingredients gently with a whisk
- Once the butter is cool (doesnt have to be cold) add in parts and gently whisk in
- I have used these deep cupcake style silicone moulds for thse cakes, but you can also use traditional style financier moulds. I filled these moulds just over half way up.
- Bake for 18-22 depending on mould size. Once baked leave to cool in the moulds for 5 minutes then cool on a rack
Strawberry Compote
- Blitz 150 grams strawberries to a puree, reserve 50 grams and roughly dice.
- Heat the puree, mix the sugar and pectin together add to the pan stir to combine. Boil for a minute more then take off the heat put in a bowl and chill.
Tonka Bean Chantilly Cream
- Add the creams to a bowl with the icing sugar and grated tonka bean and whisk to firm peaks, chill.
To Assemble
- Level the cakes if needed, i use an apple core to take the centre of the cake out. Fill with the Compote, pipe the whipped cream on, i went in a circular motion with a closed star nozzle, then fill with more compote.
Notes
If you have a digital thermometer its very helpful, look to take the butter to around 150 degrees.
You can use one type of cream if you wish, i like using two for chantilly as i think its the best texture and most stable.
you can substitute Vanilla paste for the Tonka Bean, just add a teaspoon