Do you remember how I frantically described the incredible flavour and taste of financiers a while ago? Yes, I know I can get a little excited when it comes to butter, but can you really blame me?
Well, when baking financiers, the butter is usually melted in a saucepan and allowed to burn slightly before using in the recipe. It adds lovely deep flavour to the final cake. Now, if you want to try something that has a lighter flavour, but still incredibly rich and tasty, try baking friands. They are very similar to each other, but friands are usually baked in oval shaped moulds and are often flavoured with ingredients like fruit, chocolate, coconut or flavoured oils. Financiers are usually kept rather simple, so that the burnt butter flavour is the main focus.
Friands are quite popular in Australia and you’ll find them in just about any Australian cook book. I have a friend who lives in Melbourne, which is like the Paris of Australia, and she says you find friands in all the little street cafs and coffee shops.