Assorted French sweets featuring almond financiers, chocolate truffles, and lemon madeleines with delicate garnishes.
# What You'll Need:
→ 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 - 1/2 tsp vanilla extract
07 - Pinch of salt
→ Chocolate Truffles
08 - 3.5 oz dark chocolate (70% cacao)
09 - 1/4 cup heavy cream
10 - 2/3 tbsp 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 - 1/2 lemon, zested
16 - 1 tbsp lemon juice
17 - 3.5 tbsp 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)
# How to Make It:
01 - Preheat the oven to 350°F and grease mini muffin molds. Melt the butter and let it cool slightly. In a bowl, combine almond flour, powdered sugar, all-purpose flour, and salt. Whisk in egg whites and vanilla extract until just blended. Stir in the melted butter until smooth. Fill the molds two-thirds full with batter. Bake for 12 to 14 minutes until golden. Let cool on a rack.
02 - Chop the dark chocolate finely and place in a heatproof bowl. Heat the heavy cream until just simmering, then pour over the chocolate. Allow to sit for 1 minute before stirring until smooth. Stir in the butter until incorporated. Chill the mixture for 1 hour. Then scoop and roll into small balls and coat with cocoa powder.
03 - Preheat the oven to 375°F and grease madeleine molds. Whisk together egg, sugar, and lemon zest until light and fluffy. Add lemon juice and melted butter, whisking to combine. Gently fold in all-purpose flour, baking powder, and salt. Spoon batter into molds filling three-quarters full. Bake for 8 to 10 minutes until edges turn golden. Cool before unmolding.
04 - Arrange financiers, madeleines, and truffles on a decorative platter. Lightly dust with powdered sugar and garnish with candied orange peel or crushed pistachios as desired.
