An elegant assortment of French bite-sized sweets combining almonds, chocolate, and lemon for festive enjoyment.
# 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 - 1/2 tsp vanilla extract
07 - Pinch of salt
→ Chocolate Truffles
08 - 3.5 oz high-quality dark chocolate (70% cacao)
09 - 4 tbsp 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 - Zest of 1/2 lemon
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)
# Directions:
01 - Preheat the oven to 350°F and grease mini muffin molds. Melt unsalted butter and allow to cool slightly. Combine almond flour, powdered sugar, all-purpose flour, and salt in a bowl. Whisk egg whites and vanilla extract until just combined, then stir into dry ingredients. Incorporate the melted butter until the batter is smooth. Spoon the batter into molds, filling each about two-thirds full. Bake for 12 to 14 minutes until golden brown. Cool on a rack.
02 - Finely chop dark chocolate and place in a heatproof bowl. Heat heavy cream until it begins to simmer, then pour it over the chocolate. Let it rest for one minute before stirring gently until smooth. Incorporate unsalted butter into the mixture. Refrigerate the ganache for one hour to firm up. Scoop small portions and roll into balls, then coat each in cocoa powder.
03 - Preheat oven to 375°F and grease madeleine molds. Whisk the egg, granulated sugar, and lemon zest until pale and fluffy. Add lemon juice and melted butter, mixing until combined. Fold in all-purpose flour, baking powder, and salt carefully. Spoon the batter into molds, filling about three-quarters full. Bake for 8 to 10 minutes until edges turn golden. Allow to cool before removing from molds.
04 - Arrange the almond financiers, lemon madeleines, and chocolate truffles artfully on a serving platter. Dust the assortment lightly with powdered sugar and garnish with candied orange peel or crushed pistachios as preferred.
