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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!
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Prep Time 1 hour
Cook Time 20 minutes
Servings: 12
Course: baking
Ingredients Method Notes

Ingredients
  

Hazlenut Financiers
  • 200 Grams Unsalted Butter
  • 200 Grams Egg White
  • 230 Grams Caster Sugar
  • 200 Grams Skinned Roasted Hazlenuts
  • 80 Grams Plain Flour
Strawberry Compote
  • 200 Grams Fresh Strawberries
  • 20 Grams Caster Sugar
  • 2 Grams Pectin
Tonka Bean Chantilly
  • 1 Tonka Bean To Taste
  • 100 ml Whipping Cream
  • 100 ml Double Cream
  • 1 Tbsp Icing Sugar

Method
 

Hazlenut Financiers
  1. Pre heat the oven to 160 fan
  2. First brown the butter heat in a saucepan to burre noisette stage, pour into a jug and leave to cool.
  3. Blitz the Hazlenuts to a coarse powder in a food processor and add to a bowl, combined with the caster sugar and flour.
  4. Combine the egg whites to the dry ingredients gently with a whisk
  5. Once the butter is cool (doesnt have to be cold) add in parts and gently whisk in
  6. 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.
  7. 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
  1. Blitz 150 grams strawberries to a puree, reserve 50 grams and roughly dice.
  2. 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
  1. Add the creams to a bowl with the icing sugar and grated tonka bean and whisk to firm peaks, chill.
To Assemble
  1. 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