An assortment of French bite-sized sweets combining almond, chocolate, and lemon flavors for special celebrations.
# Components:
→ Almond Financiers
01 - 3.5 tbsp unsalted butter
02 - 3.5 tbsp almond flour
03 - 3.5 tbsp powdered sugar
04 - 1.5 tbsp all-purpose flour
05 - 2 large egg whites
06 - 0.5 tsp vanilla extract
07 - Pinch of salt
→ Chocolate Truffles
08 - 3.5 oz dark chocolate (70% cacao)
09 - 4 tbsp heavy cream
10 - 0.35 oz unsalted butter
11 - 1 tbsp cocoa powder
→ Lemon Madeleines
12 - 4 tbsp unsalted butter, melted and cooled
13 - 1 large egg
14 - 3 tbsp granulated sugar
15 - Zest of half a lemon
16 - 1 tbsp lemon juice
17 - 3.5 tbsp all-purpose flour
18 - 0.5 tsp baking powder
19 - Pinch of salt
→ Garnishes
20 - Powdered sugar for dusting
21 - Candied orange peel (optional)
22 - Crushed pistachios (optional)
# Method Steps:
01 - Preheat oven to 350°F and grease mini muffin molds. Melt butter and let cool. Combine almond flour, powdered sugar, all-purpose flour, and salt in a bowl. Whisk in egg whites and vanilla extract until just combined. Stir in melted butter until smooth. Spoon batter into molds filling two-thirds full. Bake for 12 to 14 minutes until golden brown. Let cool on a wire rack.
02 - Finely chop dark chocolate and place in a heatproof bowl. Heat heavy cream until just simmering, then pour over the chocolate. Let sit for 1 minute, then stir until smooth. Incorporate butter into the mixture. Chill in the refrigerator for 1 hour. Scoop and roll mixture into small balls, then coat evenly with cocoa powder.
03 - Preheat oven to 375°F and grease madeleine molds. Whisk egg, granulated sugar, and lemon zest until light and frothy. Add lemon juice and melted butter, whisking to combine. Gently fold in flour, baking powder, and salt. Fill molds about three-quarters full with batter. Bake for 8 to 10 minutes until edges are golden. Cool before removing from molds.
04 - Arrange financiers, madeleines, and truffles on a decorative platter. Lightly dust with powdered sugar and garnish with candied orange peel or crushed pistachios if desired.
