financier

[Sussan Estela Olaya]

Hi Oleg Onyskiv.

Welcome to the Scoolinary community! Thank you for your question.

I see that you’re following the Travel Cakes course, and within this course, there’s the recipe for Blue Cheese Financier.

If your question is regarding this recipe, here are some key insights:

If the financier is still liquid after 12 minutes, several factors could be at play:

1. Oven temperature: Even if your oven is set to 190°C, some ovens may have temperature variations. Use an oven thermometer to ensure it is actually at the correct temperature.

2. Insufficient baking time: 12 minutes is an estimated time, but factors such as mold size, the amount of batter in each cavity, and oven efficiency may require you to bake longer. Try baking for an additional 3-5 minutes and check if it sets.

3. Excess moisture in the batter: This financier has a high proportion of wet ingredients (egg whites, cheese, browned butter). If the egg whites were too cold or not well incorporated, it could affect the baking structure.

4. Butter or cheese too hot: If the browned butter was still very hot or the cheese was not well integrated, the batter’s emulsion may have been affected, causing it to take longer to bake.

Solutions:

Check your oven temperature and, if needed, increase it by 5-10°C.

Bake for a longer time, checking every 3 minutes until the financiers have a golden, firm surface.

Perform the toothpick test: Insert a toothpick in the center; if it comes out with moist crumbs but no raw batter, they are ready.

Ensure proper ingredient integration next time, making sure the egg whites are at room temperature and the butter is not too hot when mixing.

If you’re still experiencing issues, let me know how they turned out after a longer baking time.

I hope this helps!

Best regards.