Financiers

Financiers, a small French cake, are as rich as the bankers they were named for. The financier is a light, moist teacake, sweet, tender and beautiful in their simplicity.  They are made from ground almonds, sugar, unwhipped egg whites, flour and an enormous quantity of melted butter, which is cooked until it is golden brown, imparting perfect nutty flavor. And, since the Chinese New Year is around the corner, these Financiers will be very auspicious to be served as they resemble ingots/gold bars.

Madeleines - Chef Daniel Boulud

This has been my 6th times that i have been on this page.  Have been trying to post this but has always been interrupted by calls or whatever??  I hope i made it this time in posting this recipe. This following recipe was originally published in the cookbook “Chef Daniel Boulud – Cooking in New York City.”   I knew this recipe would produce good Madeleines, as i have good faith in Chef Daniel Boulud to publish a reliable recipe.  He did and this recipe is easy and a keeper.  I have changed the method and instead of dusting with confectioner's sugar as suggested, i hae coated one end with melted chocolate to enhance the appearance as well as improving the flavor.

Brioche Bread

Brioche is a light but rich French bread  made with a yeast dough enriched with eggs, milk, and butter. This recipe i am sharing is one which is made with oil and in a bread machine.  A brioche dough is quite difficult to handle but with the bread machine, it is effortless.  The hardest part is in shaping the dough.  The first time i made these brioche following the instructions from a cookbook which i thought were practical enough, not knowing that bread dough had an atitiude of it's own when baked.    The instruction on how to shape the brioche was to make 2 round balls, one smaller than the other, then make a dent on the bigger dough and place the smaller one onto the dent.  The shaping and proofing of the brioche were easy but?????  when the brioche had it's spring in the hot oven,  the smaller balls of dough which sat so prettily on top popped out, dislodged onto the baking tray.  The ones which were not disloged, hung on for dear life at the side of the brioche mold.  Looking into the oven, I just don't know whether i should cry or laugh.  The small balls on the baking tray reminded me of the guillotine of the French Revolution, no wonder brioche is a french bread.   Brioche  is traditionally baked in a fluted tin and since i do not have any brioche fluted tins , i used these fluted tart molds which  are available online from Browncookie.com. 

Almond Tuiles

I had the most wonderful time in Paris and i cannot thank Thien, Papa and Maman for being such hospitable hosts.  If only Papa and Maman would come and visit me here in Colorado so that i can host their visit, but i might not be able to be as hospitable as they had been but i will try. 

Maman baked the best Almond Tuiles and remembering her Almond Tuiles, inspired me to make some.  Thien, Papa and Maman, these Almond Tuiles were made for you but Jeremie, Sandra and the children are enjoying them.  Thanks again for all the good times while we were in Paris.  Happy Tet.