What’s Cooking: Apple Thoreau

Caramelized Apple Financier
Katherine Hamilburg
Pastry Chef, 80 Thoreau restaurant, Concord MA
A financier is a traditional French cake usually made from brown butter and ground almonds.  The name refers to the shape of a gold bar.  The batter may be topped with other fruits, depending on what is in season.  Fresh berries or stone fruit are also delicious! 

For the financier batter:
INGREDIENTS:
9T butter, browned and cooled (at least a bit!)
½ C granulated sugar
2/3 C All purpose flour
½ t baking powder
¾ C almond meal
1 ¼ C confectioner’s sugar
Pinch of kosher salt
2 T glucose or corn syrup
8 egg whites

METHOD:
Pre-heat the oven to 350 degrees Fahrenheit. Grease an 8×8" pan, or line with parchment paper.  
In a stand mixer fitted with a paddle attachment or in a mixing bowl, combine the dry ingredients.  Mix for about 30 seconds on low speed.  Add one third of the egg whites and stir until incorporated.  Add the butter in a steady stream, and continue mixing. Once mixed, add the remaining whites and the glucose and stir well. Be sure to scrape down the bottom of the bowl! Set aside.

For the caramelized apples: 
2 C, about 2 apples, peeled and diced into chunks.
¼ Cup granulated sugar 
cinnamon or other spices
2 T butter
Pinch of salt

METHOD:
Combine the apples with the sugar, spices of choice and salt.  Melt the butter in a saute pan over medium heat, and add the apples, stirring and cooking until somewhat tender.

To Finish:
Pour the financier batter into the prepared pan and top with the apples. Bake until golden brown, for approximately 20-30 minutes. Let cool and cut into rectangles to serve.