How to make blueberry French pastries – Lawrence Murphy

Every Friday one of the team bakes something for us to enjoy after lunch service with a mug of tea.
Blueberry financiers.Blueberry financiers.
Blueberry financiers.

It’s a welcome break after scrubbing the oven hood and cleaning the filters in the kitchen.

It was my turn this week (which seems to come round very quickly) and I thought I’d produce a classic French pastry called financier.

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These rectangular cakes are enriched with almonds and usually flavoured with butter that’s been heated so it just begins to colour and take on a nutty flavour.

Because one of our team is dairy intolerant I changed the recipe and came up with blueberry financiers which are perfect because they are gluten and dairy free.

Ingredients – makes 6

110ml olive oil

50g gluten-free flour

50g ground almonds

125g icing sugar

3 egg whites

Pinch bicarbonate of soda

Small punnet blueberries

Method

1. Rub a little olive oil into your moulds and dust with gluten-free flour.

2. Blend the flour, almonds, icing sugar and bicarb together.

3. Add the egg whites and beat together.

4. Gradually trickle in the olive oil while beating.

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5. Rest the batter for 15 mins before pouring onto the moulds.

6. Place 5 blueberries on the top of the batter before cooking in a preheated oven 180C gas 4 for 12 to 15 mins so they are golden. They are best eaten warm.