Brown Butter Financier Fruitcake
BROWN BUTTER FINANCIERS:
- 50 grams (1 3/4 ounces) dried apricots
- 50 grams (1 3/4 ounces) dried blueberries
- 50 grams (1 3/4 ounces) dried cherries
- 50 grams (1 3/4 ounces) dried cranberries
- 50 grams (1 3/4 ounces) candied orange rind
- 750 grams (26 1/2 ounces) orange-flavored liqueur, such as Grand Marnier
- 1100 grams (38 3/4 ounces) butter
- 1000 grams (35 1/4 ounces) almond flour
- 650 grams (23 ounces) egg whites
- 210 grams (7 1/3 ounces) all-purpose flour
- 100 grams (3 1/2 ounces) confectioners' sugar
GRAND MARNIER GLAZE:
- 500 grams (17 2/3 ounces) orange juice
- 500 grams (17 2/3 ounces) granulated sugar
Special equipment: financier molds
For the financiers: In a medium bowl, add the apricots, blueberries, cherries, cranberries, orange rind and liqueur. Set aside to rehydrate the fruit.
In a pot, melt the butter until browned and aromatic. Drain the hydrated fruit and reserve the hydrating liquid for a later use. In a stand mixer fitted with the paddle attachment, mix the fruit, brown butter, almond flour, egg whites, all-purpose flour and confectioners' sugar until fully incorporated. Chill in the refrigerator for 30 minutes.
Preheat the oven to 375 degrees F.
Transfer the batter to a pastry bag and pipe into the financier molds. Bake until golden brown, 10 minutes.
For the glaze: In a pot, add the orange juice, sugar and 500 grams (17 2/3 ounces) of the reserved hydrating liquid. Bring to a boil and then remove from the heat. Dip the financier cakes in the warm glaze, and then serve.