After the disaster I had with the last berry filled pastry for French Fridays with Dorie I wasn’t sure I would attempt another one… I’m happy to report that my berry financiers were a total success and I was excited to use the financier molds that were a gift from a friend and have been stashed in my kitchen for several years. Traditionally financiers are made with brown butter and I think have a wonderful chewy texture from almond flour. The mixed berries nestled on top are a kind of icing on the cake of this beloved Parisian born sweet.
The cooking schedule of the online cooking group French Fridays with Dorie features seasonal recipes selected from Around My French Table. This week’s recipe with the option to use fresh berries is perfect for this time of year and I hope it inspires everyone to make it over to their local farmer’s market and load up on berries.
Instead of a chicken in every pot maybe we could have berries in every bowl. Even though I haven’t been a regular participant with French Fridays with Dorie, I try to keep up with the cooking adventures of this wonderful group. Please venture over to check out all the home baked financiers shared on the site this week.
I think we’re skipping over Spring here in the Bay Area with temperatures in the high eighties today. Believe me I’m not complaining but I think the garden may wonder what’s going on with these temperatures. Between the frogs, birds and a gazillion bugs that just hatched we are good to go for Summer!
I’ve made so many excellent keeper recipes out of Around My French Table..I guess I should give the Isaphan Loaf Cake another try…How about on a warm Summer day? I will bake a beautiful loaf (early in the day before it gets too hot!) and serve it with ice tea sweetened with my homemade rose syrup. I’m feeling another FFWD inspired blog post coming on…..Hopefully I won’t wait until July to share another recipe From Around My French Table.
Here is a link to Dorie Greenspan’s recipe for financiers with the addition of fresh berries nestled on top of the batter before baking.