One thing Americans rarely think about is serving sour cream with a tarte tatin or apple pie. And trust me, it is good! The richness of whipped cream or ice cream, but with a little sourness to balance the sweetness of the pie. I had a US tenant once (I live in Denmark), and he was quite surprised when I made him apple pie and served it with sour cream; he had only ever had sour cream with chillies and other savoury dishes, but here it's quite common. And delicious! (But in general... If you want to cook anything with peaches, look for a US recipe! Possibly with the exception of peach Melba - but apart from that...)
I’ve never heard of using sour cream, but I enjoy plain whole milk Greek-style yogurt with fruit pie so I can imagine it 🙂 It is so much more enjoyable than whipped cream in my opinion.
Wonderful...easy to make but I did not have a small mini 12 pan, so had to wait to do the rest. Didn't seem to be a bad thing. I added honey cooked apple slices, white chocolate pieces, sliced almonds and blackberries. (What I had at hand). Very yummy 😋 thank you for this recipe and your always helpful guidance 😊
I love the idea of the peach tatin, but that crust went on upside down, and you can talk all you want about how crisp the crust is, it's still super soggy and half cooked. I can relate as I've struggled with a tatin a bunch of times, but you guys are ATK and it seems weird that you'd put out a recipe that you haven't perfected yet.
Was the crust put on the peaches upside down, then corrected in another batch when it came out of the oven? The rim of dough to keep the peaches contained was pointing away from the peaches when placed, but when it came out of the oven, they seemed well ensconced.
For most almond-cake recipes you can use hazel nut or any other nut you like. You might not be able to buy them as ground "flour", though, so you probably have to do that yourself - but with a food processor that's not hard. Just make sure to do short pulses so you don't release too much oil from the nuts and end up with nut butter... (Toasting or drying out the nuts in the oven before processing will also help eliminating the risk of getting a lumpy mixture - just make sure to let them cool completely before processing.) Or you could do the half-way option of using almond flour and topping with toasted hazelnut slivers. (Or even mixing some slivers into the dough.) That would probably modify the almond-taste somewhat, so perhaps you'd like it?
I am curious why there is no leavening in the financiers. I believe that traditionally there isn't any. But what if you slightly whipped the eggwhites to make it a little lighter if that would improve the texture. Would baking soda add a nice flavor addition to cut some of the sweetness? But regardless they look delicious
I’m surprised you chose a loaf pan that has a place just waiting for crumbs to lodge and be difficult to remove. I’d rather have one with less square corners that is easier to clean!
Not really; the flavour and texture would be completely different without the nuts as the base, so you'd be better off going with a completely different recipe. But a good vanilla sponge cake baked in mini-muffin trays could be quite cute and would give a somewhat similar look, while also being delicious. And they can be topped with almost anything you could imagine.
So you know, here in Canada, butter does NOT come with Tablespoon measurements. Could you please use cup portions or (better yet) weight in grams? It would be very thoughtful since your videos are viewed from people around the world not just in the USA. Thank you.
Stay away from the Williams-Sonoma 9 x 13" pan same thing he complained about the other pan which he failed to mention about William Sonoma gathers all kinds of crumbs and food in all 4 corners and it's almost impossible to get out I returned it.
It sounds like it might be a bit too wet for a tarte tatin - but it sounds delicious! Perhaps if the fresh cherries were semi-dried in the oven at a low heat for a while first, it could work? I think you've just given me a research project to work on... Trying to make new stuff work is FUN!
flipping something from pan to plate has always been a big risk for me, when there's no ridge or anything holding the plate in place, during the turnover i'm prone to having it slide away from center :( oh and i guess a tiny modification to your method, i noticed you drained the juices with the bottom of the plate against the pan which leaves it goopy and then it became the bottom of the presentation plate. so i'd either use another plate to flip onto or drain the juices with the top of the plate (though...the bottom has the ridge, which might make it safer to hold against a pan...)
They forgot the angle food cake pan which in my mind is better than the bundt pan. Because anything you make in a bundt pan you can make in an angle food cake pan, but not visa versa.
Lol, I'm an accountant and calling a pastry "financiers" just tickles my funny bone. It also makes me want to try thm.
I LOVE all of Nordicware bakeware and products!👍🏿
I really love American cooking thanks for teaching
"That looks like I actually know what I'm doing" LOL. Bridget is my ATK idol.
One thing Americans rarely think about is serving sour cream with a tarte tatin or apple pie. And trust me, it is good! The richness of whipped cream or ice cream, but with a little sourness to balance the sweetness of the pie.
I had a US tenant once (I live in Denmark), and he was quite surprised when I made him apple pie and served it with sour cream; he had only ever had sour cream with chillies and other savoury dishes, but here it's quite common. And delicious!
(But in general... If you want to cook anything with peaches, look for a US recipe! Possibly with the exception of peach Melba - but apart from that...)
I’ve never heard of using sour cream, but I enjoy plain whole milk Greek-style yogurt with fruit pie so I can imagine it 🙂 It is so much more enjoyable than whipped cream in my opinion.
My mind of dessert, for sure!!! Thank you!
Looks delicious. I love your tutorials!
I love when you guys bake.
Love these videos!
The OG crew 🤍
Wonderful...easy to make but I did not have a small mini 12 pan, so had to wait to do the rest. Didn't seem to be a bad thing.
I added honey cooked apple slices, white chocolate pieces, sliced almonds and blackberries. (What I had at hand). Very yummy 😋 thank you for this recipe and your always helpful guidance 😊
I can see and hear the laughfest with Bridget & Julia sharing these deserts... 😊😊😊😊
The sticky buns outtakes will always be iconic! This At Home format really makes me miss the banter between the chefs.
We don't have baking spray here where I live. Can't order them online as well. Can I just grease and flour the muffin tin?
"It's up to you if you want to put three, four, two. These are your Financiers.".
After all, you are the pâtissier of your Financiers.
Damn, I can't believe she used the blade side of the knife to level off that flower 😱
I love the idea of the peach tatin, but that crust went on upside down, and you can talk all you want about how crisp the crust is, it's still super soggy and half cooked. I can relate as I've struggled with a tatin a bunch of times, but you guys are ATK and it seems weird that you'd put out a recipe that you haven't perfected yet.
Was the crust put on the peaches upside down, then corrected in another batch when it came out of the oven? The rim of dough to keep the peaches contained was pointing away from the peaches when placed, but when it came out of the oven, they seemed well ensconced.
@@sandrah7512 thanks!
I love it.
Those look so good but my husband & i hate almonds. Any recommendations for a substitute for them?
For most almond-cake recipes you can use hazel nut or any other nut you like. You might not be able to buy them as ground "flour", though, so you probably have to do that yourself - but with a food processor that's not hard. Just make sure to do short pulses so you don't release too much oil from the nuts and end up with nut butter...
(Toasting or drying out the nuts in the oven before processing will also help eliminating the risk of getting a lumpy mixture - just make sure to let them cool completely before processing.)
Or you could do the half-way option of using almond flour and topping with toasted hazelnut slivers. (Or even mixing some slivers into the dough.) That would probably modify the almond-taste somewhat, so perhaps you'd like it?
I am curious why there is no leavening in the financiers. I believe that traditionally there isn't any. But what if you slightly whipped the eggwhites to make it a little lighter if that would improve the texture. Would baking soda add a nice flavor addition to cut some of the sweetness? But regardless they look delicious
I’m surprised you chose a loaf pan that has a place just waiting for crumbs to lodge and be difficult to remove. I’d rather have one with less square corners that is easier to clean!
Can a different flour be used for the financiers? My nephew has a nut allergy...
Not really; the flavour and texture would be completely different without the nuts as the base, so you'd be better off going with a completely different recipe. But a good vanilla sponge cake baked in mini-muffin trays could be quite cute and would give a somewhat similar look, while also being delicious. And they can be topped with almost anything you could imagine.
Yummy
So you know, here in Canada, butter does NOT come with Tablespoon measurements. Could you please use cup portions or (better yet) weight in grams? It would be very thoughtful since your videos are viewed from people around the world not just in the USA. Thank you.
I love the giant utensil holder during the financier section. Anyone have any idea where it's from?
No idea. It's a crock of some sort. You would have to ask Bridget where she got it.
Can I make this with frozen peaches?... Unpeeled? 😬🥴
But it’s not the season for peaches 🍑 Can you use frozen? Canned?
Stay away from the Williams-Sonoma 9 x 13" pan same thing he complained about the other pan which he failed to mention about William Sonoma gathers all kinds of crumbs and food in all 4 corners and it's almost impossible to get out I returned it.
Are these pans scratch resistant?
Where do you get decent peaches/nectarines in November???
Peach Truck?
@@RobSchellinger not in the northern hemisphere
@@7rays Did Georgia move?
@@RobSchellinger Only backwards
@@7rays Says the person geographically confused.
Can I use frozen peaches? Froze some in summer.
@@sandrah7512 Thank you for the information!
Could you make the tarte tatin with cherries?
Sure! Just remember to pit the cherries (that would make for a nasty surprise)!
@@denisenilsson1366 yes indeed that would not be fun to bite into a pit!
It sounds like it might be a bit too wet for a tarte tatin - but it sounds delicious! Perhaps if the fresh cherries were semi-dried in the oven at a low heat for a while first, it could work?
I think you've just given me a research project to work on... Trying to make new stuff work is FUN!
😋
flipping something from pan to plate has always been a big risk for me, when there's no ridge or anything holding the plate in place, during the turnover i'm prone to having it slide away from center :(
oh and i guess a tiny modification to your method, i noticed you drained the juices with the bottom of the plate against the pan which leaves it goopy and then it became the bottom of the presentation plate. so i'd either use another plate to flip onto or drain the juices with the top of the plate (though...the bottom has the ridge, which might make it safer to hold against a pan...)
That wasn't the presentation plate; merely a tool to get the tarte from the pan to the cooling rack...
They forgot the angle food cake pan which in my mind is better than the bundt pan. Because anything you make in a bundt pan you can make in an angle food cake pan, but not visa versa.
so financiers are almost keto?
Is it just me, or is the butter for the financiers a little burnt.?
I am so happy you have removed the jazz music. OMG! The leftovers from Chris have got to go!
4:58 The rolled oblong dough magically becomes round.
I’m first
Tooooo much work on both recipes!🤦🏾♀️
🤷🏾♀️I would love to try the peach tart tho..🙏🏿
Yummy