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Cheese financiers with strawberries

Desserts Regional Cuisine of Poland 45 min Medium 18 wyświetleń ~33.57 PLN * - (0)
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Description

Delicate cheese financiers with strawberries are a modern Polish variation of the classic French pastry: small, golden cupcakes with a moist, slightly nutty texture enriched with creamy cottage cheese. The combination of cottage cheese and browned butter (beurre noisette) gives the cookies a buttery, slightly nutty note, while fresh strawberries add tartness and juiciness. Visually, the cookies have golden edges and a soft, creamy interior with a red strawberry accent on top — perfect for serving as a dessert after dinner, at a coffee gathering, or as an elegant sweet snack. They pair wonderfully with a cup of espresso or a light yogurt sauce; they hold up well when served slightly warm, but can also be served chilled.

Ingredients Used

Ingredients (12)

Servings:
8
  • Chicken egg 3 szt. (~180 g)
  • Butter 100 g
  • Semi-fat cottage cheese 200 g
  • Almond flour 80 g
  • Wheat flour 40 g
  • Powdered sugar 80 g
  • Baking powder 3 g
  • Lemon 6 g
  • Strawberry 200 g
  • 🌿 Przyprawy
  • Salt 1 g
  • ✨ Opcjonalne
  • Almond 30 g
  • Honey 30 ml
💰 Szacowany koszt dania: ~33.57 PLN (4.20 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the butter

1

Cut the butter into even cubes (about 1–1.5 cm) and place it in a small, light-colored stainless steel saucepan. Melt it over medium heat, stirring with a wooden spoon. After 2–3 minutes, the butter will start to foam and bubble; watch the bottom — the white proteins will separate and begin to brown. When the small sediments at the bottom turn a light golden color and the aroma becomes nutty, remove the saucepan from the heat. Strain the butter through a sieve lined with cheesecloth or a fine mesh strainer into a bowl to separate the dark brown sediments (you can leave some for a more intense flavor). Set the butter aside to cool to a temperature of about 40–45°C (it should be warm but not hot).

Use a light-colored saucepan to see the change in the color of the sediment. Be careful, as the butter quickly goes from light golden to burnt — stay over the pot at all times. If you don't have a light saucepan, stir more frequently and remove from heat just after the nutty aroma appears.

Cheese base

2

In a bowl with a capacity of about 1 liter, place the semi-fat curd. If the curd is lumpy, pass it through a fine sieve or briefly blend it with a hand blender until smooth and creamy. Add powdered sugar and salt, then crack whole eggs one by one, mixing with a whisk or spatula after each addition to ensure a uniform mixture. Add the grated lemon zest and mix until the ingredients combine into a silky mass — the consistency should be thick but fluid.

Use a hand mixer on low speed or a spoon if you don't have a blender. If the mixture is very watery, drain the cottage cheese before blending by pouring out the excess whey.

Preparation of dry ingredients

3

In a medium bowl, sift the almond flour, wheat flour, and baking powder. Whisk the dry mixture to evenly distribute the baking powder and eliminate lumps. The dry mixture should be uniform and free of lumps.

If the almond flour is clumped, break it up between your fingers or sift it through a sieve. Sifting the wheat flour will prevent a gummy texture.

Mixing the dough

4

Gradually add the dry mixture to the bowl with the cheese mixture: add one third at a time and gently mix with a spatula from the bottom to the top until there are no traces of flour. Then, in a thin stream, pour in the cooled, warm butter and mix until combined. The batter should have the consistency of thick cream: flowing, but not watery. If it is too thick, you can add a tablespoon of natural yogurt (optional).

Use a silicone spatula to fold the mixture — too vigorous stirring will cause the dough to lose its tenderness. Add the butter slowly to avoid curdling the mixture. The temperature of the butter should be warm, not hot — if you pour in hot butter, the eggs will scramble.

Preparing the baking pan

5

Preheat the oven to 180°C (top-bottom) or 160°C with fan. Prepare a mold for 8 small financiers (or two small muffin tins). Grease the insides of the mold with a thin layer of butter or use baking spray. If you have paper liners, place them in the tray. Strain the batter through a piping bag or fill with a spoon — fill the molds to 3/4 full.

The best is a metal mold with a fine pattern, which speeds up the browning of the edges. Use a spoon or a piping bag with a large tip for filling; this will help you avoid dirtying the edges of the mold.

Finishing before baking

6

Wash and dry the strawberries. Cut the larger ones in half or into quarters so that the piece sits nicely on top of the financier. For each portion, place half a strawberry, gently pressing it into the batter. If you are using almonds, sprinkle them lightly on top. Set the filled molds aside for 5 minutes to allow the batter to settle.

Do not add large pieces of strawberries — they can weigh down the cake and cause it not to rise evenly. Additionally, you can add almonds to enhance the flavor/texture.

Baking

7

Place the mold in the preheated oven on the middle rack. Bake for 16–20 minutes at 180°C (or 14–18 minutes in a convection oven at 160°C). The financier is ready when the edges are golden and the top is slightly cracked; a toothpick inserted in the center should come out dry or with a few moist crumbs (not wet). Remove the mold from the oven.

Baking time depends on the size of the molds — smaller ones need less time. If the top browns too quickly, gently cover it with aluminum foil for the last 3–4 minutes.

Cooling and removing

8

After removing from the oven, let the pan sit for 5–8 minutes to cool slightly. Then gently run a knife along the edge of each mold and remove the cookies onto a rack to cool completely. If the cookies are too hot, they may break when being removed.

Use a thin knife and a very gentle motion. If you are using silicone molds, squeeze them slightly from the sides to make it easier to remove.

Decoration and serving

9

If you want, warm the honey in a small saucepan for 10–15 seconds to make it runny, and gently brush the tops of the slightly warm financiers — this will add shine and flavor. Place an additional slice of strawberry on top or sprinkle with almond flakes. Serve slightly warm or at room temperature, preferably within 24 hours.

Do not overheat the honey — it should not boil. Additionally, you can add an almond to enhance the flavor/texture.

Fun Fact

💡

Financier is a French pastry from the 18th-19th century, traditionally baked with egg whites, almonds, and butter. The name may come from the shape of the rectangular molds resembling a gold bar.

Best for

kawa i herbata przyjęcie domowe deser po obiedzie

Tips

🍽️ Serving

Serve the cheese financiers slightly warm (10–15 minutes after taking them out of the oven) with a cup of coffee or a light yogurt-lemon sauce. On a plate, arrange 2-3 financiers and fresh strawberries, optionally dusting lightly with powdered sugar just before serving.

🥡 Storage

Store in an airtight container at room temperature for up to 24 hours. After 24 hours, store in the refrigerator for up to 48 hours (cookies may harden). To refresh, heat for 5–7 minutes at 150°C or microwave for 8–10 seconds and wait a moment before serving.

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