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Travel cakes Blue Cheese Financiers
In the class on Blue Cheese Financiers ( travel cakes course) the chef says that the batter should be not fall below 20°C but she did not say how to bring the batter up to the right temperature ?
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6 Replies
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Hi @lawrence-may-88gmail-com 👋
Welcome to our Community! I hope you feel totally at home. Where are you from? I’m Sol from Buenos Aires and I’m the Community Builder.
I’ll bring @sussan_scoolinaryteam to this thread so she can help us out with your question.
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Hola Damiani,
thank you for your quick response.
I”m from Australia,
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Oh, I’m sure Australian cuisine is wonderful. Can’t wait to see your preparations. What’s your top local dish? That one that make your eyes flood with tears of joy when you taste it?☺
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The chef indicates that it should have a temperature not lower than 20°C because the butter solidifies, nor higher than 30°C because the baking powder is activated. In order to work with it you must use a laser thermometer to know in what range. At this temperature, you can work with your dough when it is approximately 23°C /24°C, if you are in a very hot climate you can use the inverted water bath method to reach the temperature and if you are in a colder environment you can leave it at I stick to room temperature, always making sure it does not drop or exceed the temperature indicated by the chef.
Then you put the financier dough in a pastry bag and fill each cavity of the mold. You must work quickly so that the temperature of the dough does not drop and the butter does not solidify.
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Hello Sussan, I understand now. Thank you so much for getting back to me.
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Hi May
If you have any other questions, we will be available to help you.
Greetings
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