Elegant assortment of French almond financiers, chocolate truffles, and lemon madeleines for festive celebrations.
# Components:
→ Almond Financiers
01 - 3 1/2 tbsp unsalted butter
02 - 1/2 cup almond flour
03 - 1/2 cup powdered sugar
04 - 3 1/2 tbsp all-purpose flour
05 - 2 large egg whites
06 - 1/2 tsp vanilla extract
07 - Pinch of salt
→ Chocolate Truffles
08 - 3 1/2 oz dark chocolate (70% cacao)
09 - 1/4 cup heavy cream
10 - 3/4 tbsp unsalted butter
11 - 1 tbsp cocoa powder
→ Lemon Madeleines
12 - 1/4 cup unsalted butter, melted and cooled
13 - 1 large egg
14 - 3 tbsp granulated sugar
15 - Zest of 1/2 lemon
16 - 1 tbsp lemon juice
17 - 1/3 cup all-purpose flour
18 - 1/2 tsp baking powder
19 - Pinch of salt
→ Garnishes
20 - Powdered sugar for dusting
21 - Candied orange peel (optional)
22 - Crushed pistachios (optional)
# Directions:
01 - Preheat oven to 350°F. Grease mini muffin molds. Melt butter and cool slightly. Combine almond flour, powdered sugar, all-purpose flour, and salt in a bowl. Whisk in egg whites and vanilla extract until just combined. Fold in melted butter until smooth. Fill molds two-thirds full and bake 12 to 14 minutes until golden. Cool on a rack.
02 - Finely chop dark chocolate and place in a heatproof bowl. Warm heavy cream until just simmering, then pour over chocolate. Let sit for 1 minute, then stir until smooth. Mix in butter. Chill mixture for 1 hour. Scoop and shape into small balls, then roll in cocoa powder.
03 - Preheat oven to 375°F. Grease madeleine molds. Whisk egg, sugar, and lemon zest until light and fluffy. Add lemon juice and melted butter, whisking to combine. Gently fold in flour, baking powder, and salt. Fill molds three-quarters full and bake 8 to 10 minutes until edges turn golden. Let cool before unmolding.
04 - Arrange financiers, madeleines, and truffles on a serving platter. Dust with powdered sugar and garnish optionally with candied orange peel or crushed pistachios.
