Quantcast

Eva's chef says you can bank on these financiers

Published July 30, 2013 12:35 pm

The chef's recipe • Versatile cakes will be a hit at parties.
This is an archived article that was published on sltrib.com in 2013, and information in the article may be outdated. It is provided only for personal research purposes and may not be reprinted.

Chef • Charlie Perry, chef, Eva's Bakery

Financiers were the first pastry I really fell in love with. I was working at the Boulangerie in San Francisco and I had no intentions of becoming a baker — I was simply working there temporarily until the opening of La Petit Robert. The nutty smell of browning butter as I prepared financiers enticed me and, as a result of my affection for these versatile little cakes, I acquired a love for baking that led me to open a bakery of my own in Salt Lake.

This version of my original recipe has been perfected by our pastry chef, Alisa Watson, and is a perfect addition to summer evening parties. It can be prepared as a cake or muffins with any assortment of seasonal fruits and nuts and is certain to be a summertime favorite, paired perfectly with coffee and good conversation.

Eva's Bakery• 155 S. Main St., Salt Lake City; 801-355-3942 —

Calling all chefs

I Each week The Salt Lake Tribune highlights a recipe from a local chefs. If you know a chef whose work should be featured, have him or her contact food writer Heather May at hmay@sltrib.com. —

Eva's Bakery Financier

1/4 cup plus 2 tablespoons butter

1/2 cup hazelnuts

4 large egg whites

1/2 cup plus 1 tablespoon sugar

Zest of half a lemon

1/2 cup all-purpose flour

Blackberries or other summer fruit, for serving

Place butter in a small saucepan and cook it until the milk solids start to caramelize on the bottom. It will smell like roasted nuts. Remove from heat and strain through a fine sieve. Cool but do not refrigerate.

Heat oven to 350 degrees. Place hazelnuts on a pan and toast about 5 minutes. Cool.

In another bowl, whisk together egg whites, sugar and lemon zest.

In a food processor, grind the toasted hazelnuts with flour until hazelnuts are a fine meal. Add flour and hazelnuts mixture to egg white mixture. Add cooled brown butter and whisk. Refrigerate mixture for about 4 hours.

Place batter in a pastry bag fitted with a plain tip and pipe the batter into five greased molds. Bake at 350 degrees for about 22 minutes. Remove from oven.

Serve warm with fresh seasonal fruit and tea or coffee.

Servings • 5 small cakes

Source: Charlie Perry, Eva's Bakery