Made these for my girls to bring to their teachers for
staff appreciation week. This is a recipe from my favorite cookbook- Tartine. These
are really cute and you can make these and decorate them with kids. I was able
to make 48 mini friands from this recipe.
Chocolate
Friands (~From Tartine)
INGREDIENTS
Batter
6 oz Bittersweet Chocolate, Coarsely Chopped
1c Unsalted Butter
1.5c + 1T Sugar
3/4c All Purpose Flour
2T Cornstarch
1/4t salt
4 Large Eggs
--
Ganache
4oz Bittersweet Chocolate, Finely Chopped
2/3c Heavy Cream
INSTRUCTIONS
Preheat the oven to 350˚F. Line up 24 mini-muffin-cup-paper liners
on a baking sheet , or butter and flour 24 mini-muffins tin wells, knocking out
the excess of flour.
To make the batter, place chocolate in a large mixing bowl. In a
small saucepan, melt the butter over medium heat until very hot. Pour the
butter over the chocolate and whisk or stir until smooth. In a medium mixing
bowl, combine the sugar, flour, cornstarch, and salt and mix well. Add the
flour, mixture to the chocolate mixture in 3 batches, whisking well after each
addition. Add 2 of the eggs and whisk until combined, and then add the
remaining two eggs and whisk just until incorporate. Be careful not to over mix
the batter.
Transfer the batter to a liquid measuring cup for pouring, and
fill the cups three-fourths full. Bake until the cakes just start to crack on
top, 12 to 15 minutes. Let cool for ten minutes on a wire rack, and then unmold
them if you have baked them in the muffin tin and let cool completely. If you
have baked them the paper cups, just let them cool in the cups.
To make the ganache, place the chocolate in a small heatproof
bowl. Bring the cream to just under a boil in a small saucepan. Pour the cream
over the chocolate and let seat for a minute or two. Stir gently with a rubber
spatula until the chocolate is melted and smooth.
Make sure the friands are cool before dipping them into the
ganache. Holding, the friand by its side, dip the top into the ganache and them
shake gently to let the excess run of the side. Return the friand to the rack
and let the ganache set up in a cool place for about 1 hour.
Serve the friands within a day of making or store them in a
airtight container (to avoid condensation) in the refrigerator for up to five
days.
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