Petit fournancier by Tim Huijser

All of Holland Baktfinalist Tim Huijser makes royal Petit Fourtjes, or petits fournanciers, as he calls them, especially for King’s Day.

Ingredients (for 10 people):

For the orange financier:

• 100 grams of butter
• 85 grams of protein
• 55 grams of sugar
• 0.25 vanilla pod
• 16 grams of honey
• 45 grams of almond flour
• 35 grams of flour
• 1 orange

For the clementine gel:

• 75 grams of clementine puree
• 1 lemon
• 1 gram agar agar

For the vanilla whipped cream:

• 100 grams of whipped cream
• 0.25 vanilla pod

Decoration:

Baking supplies:

• Silicone mat with small shape

Preparation method:

From the financier:

Place the butter in a heavy-bottomed saucepan. Place the saucepan over medium heat and let it slowly melt. Stir the butter with a spatula and let it come to the boil. You will now slowly start to hear some splashing. When the splashing diminishes, continue heating until the first milk solids turn dark in color. Remove the pan from the heat as soon as the butter gives off a nutty smell and the milk solids have a nice deep brown color. Let cool. Preheat the convection oven to 200 degrees.

Cut the vanilla pod in half and scrape out the seeds. Place the egg white, sugar, vanilla seeds and honey in the large mixing bowl and mix together with a whisk. Grate a quarter of an orange and add it. Sift the flour and almond meal into the mixture. Add 70 grams of browned butter, make sure it is around 45 degrees. Mix everything together with the whisk until it just comes together. Fill a piping bag with the batter and cut a half-centimetre hole in the tip. Fill the small molds up to 1 mm below the edge with the batter. Slide the oven rack into the oven. Bake for 12 – 16 minutes until golden brown.

From the clementine gel:

Place the clementine puree in a saucepan and heat until lightly boiling. Mix the sugar and agar agar together in a bowl. Zest a quarter of a lemon and add zest to the pan. Then add the sugar-cooked mixture, stir well. Bring to the boil again and let it simmer for at least 2 minutes. Pour out onto a plate and let cool. Blend with a hand blender and spatula in a piping bag.

From the vanilla whipped cream:

Make sure your bowl and whisk are nice and cold. Cut the vanilla pod in half and scrape out the seeds. Pour the whipped cream into the bowl and add the vanilla seeds. Beat until it is just a little more than lumpy, it should not be too stiff.

Structure of the petits fournanciers:

Stick part of the backer out to make room for the gel. Squirt a dot of gel into the cavity. Pipe a nice dollop of whipped cream onto the financier. Finish with the orange chocolate crown.

Look for more recipes from Time for MAX on our recipe page.

(Source and photo: Tim Huijser)