"Super moist and rich strawberry almond financiers topped off with a vanilla chantilly cream. You’re never know these are plant based…"
Plant based strawberry almond financiers with vanilla chantilly
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- Recipe Card
Prep time: 15mins
Cook time: 25mins
Serves or Makes: 12
Recipe Card
ingredients
- 100 grams Butter, plant based
- 150 grams Whipping cream, plant based
- 150 grams Apple sauce
- 15 grams Lemon juice
- 150 grams Sugar
- 1/2 tsp Vanilla powder
- 220 grams All purpose flour
- 35 grams Almond flour
- 50 grams Marzipan
- 1 grams Salt
- 12 grams Baking powder
- 200 grams Strawberries, fresh
- 45 grams Almond slivers
- 1/4 pieces Vanilla pod
- 15 Powdered sugar
- 250 grams Whipping cream, plant based
Method
Step 1
Melt the margarine/vegan butter in a small saucepan and set aside. In the bowl of your standing mixer or a tall measuring jug. Mix together the apple sauce, cooking cream, sugar, salt, vanilla, lemon juice, marzipan and the warm melted margarine/butter. Mix everything with a handheld mixer until smooth and clump free.
Step 2
Place the mixture into the bowl of your standing mixture (if mixed it in a jug). With the whisk attachment add the dry ingredients little by little until well incorporated and there are no more clumps. Make sure to scrape down the sides after each addition. Once you have a smooth batter fold in the chopped strawberries and mix until evenly incorporated. Fill it into your piping bag and fill it into your prepared silicone molds almost 3/4 full. Sprinkle with the almond slivers.
Step 3
Bake at 175°C in your pre-heated oven until nicely golden brown and slightly soft to the touch. About 25-30 minutes (Make sure not to bake them too long otherwise they will become too dry) Let it cool down completely before garnishing with powdered sugar and the whipped vanilla chantilly. For the Chantilly whip the Flora whipping cream until almost firm peaks and add the sifted powdered sugar and the scraped vanilla seeds. Continue whipping until firm enough to make quenelles.