I decided to make the churro financier that has become quite popular lately. Despite never having tried one before, I was intrigued to see if it truly captures the flavor of a churros!
In my first attempt, I used too little batter per mold, resulting in financiers with a chewy texture and crispy edges. Interestingly, even though they were flatter, my brother said they resembled churros in texture, which was a pleasant surprise.
However, they turned out too flat (even though I know financiers traditionally don't need to have a "belly") and the quantity was less than I wanted. So, I increased the batter amount in the next batch to yield around 9 pieces instead of 12.
This time, they came out fuller and looked more appealing to me. Personally, I prefer financiers with a bit of volume(belly) rather than being too flat.
As a result, the texture shifted from being chewy to more fluffy. Although the cinnamon sugar alone gives a churro flavor, I wanted to replicate the churro texture too. I found that using less batter per mold and adding butter immediately while the mixture is hot were crucial for achieving that churro-like chewiness.
Key Points for a Churros-like Texture:
Use less batter per mold.
Add the butter while the mixture is still hot and wait 2 minutes before mixing it in.
(Inspired by @bbangjunseo's method for making financiers.)
For Financiers with a Belly:
Use more batter per mold.
Let the butter cool to about 60°C (140°F) before incorporating it into the mixture.
Choose based on your preference and give it a try! Don’t forget to share your results in the comments.
Thank you for watching the video, and I hope you enjoy making these!
*Resting Time: 2 hours 30 minutes (at least 1 hour recommended)
*Baking Time: 15 minutes at 180°C (356°F)
Coating Methods for Churro Financiers
(1) Brush with Syrup and Roll in Cinnamon Sugar
While warm, brush with syrup and roll in cinnamon sugar (recommended)
(2) Butter and Cinnamon Sugar Coating Inside the Molds
(Yields: 9 to 10 pieces)
130g unsalted butter
120g egg whites
35g white sugar
50g brown sugar
10g corn syrup
1g salt
55g all-purpose flour
50g almond flour
3g ground cinnamon
Syrup: (Mix and then microwave for 30 seconds, let cool)
30g water
15g sugar (any type)
Cinnamon Sugar Coating:
20g brown sugar
1/2 tsp ground cinnamon
🎼
Music by LOVELOVELOVE - everything feels like a movie - thmatc.co/?l=4BB73B98
Music by WABI SABI - coffee shop girl - thmatc.co/?l=F7825956
Music by TossedOnion - It's A Good Day - thmatc.co/?l=D77382DB
Music by You Me And The Piano - Seoul, Spring - thmatc.co/?l=0A0ED80D
Негізгі бет Churros financier l Two Methods for Coating with Sugar l Achieving a Chewy Churro Texture
Пікірлер