Peach Friands

15 Mar

I’m very happy to say that I’ve just discovered the wonders of friands, a close cousin to French financiers.  I had never heard of a friand before this week and I’m so glad I now know.

As I’ve mentioned in prior blogs, I have a bookshelf bulging with cookbooks and at the moment, I’m feeling a little overwhelmed with what to cook next.  I get easily distracted.  I have also bookmarked pages with pieces of paper, but looking at some cookbooks it seems that I have marked every single page.

In a bit of a state, I just gave a book to my partner and asked him politely (!!) in my panic to just chose one.  He chose the friands, even though I hadn’t marked it.  Don’t know how I missed that one.  Anyway, my partner is now to choose each recipe going forward until he elects a dud.

I think I will bake friands again, once its summer and an array of fruits are in season.  I used canned fruits in the below recipe, as I don’t like genetically engineered / unripe peaches.

100 gr unsalted butter, plus more for greasing the tins
100 gr white chocolate
230 gr desiccated coconut
345 gr icing / confectioners sugar
115 gr plain flour
1 teaspoon vanilla extract
6 egg whites
1 can sliced peaches, in their own juice (drained and cut into small cubes)

I used 12 mini loaf tins, but you can use a regular muffin tray or buy a friand tin.

Turn the oven on to 180 C / 350 F.

In a small saucepan, add the butter and chocolate and heat over a very low heat, stirring continuously.

In a large mixing bowl, sift in the sugar and flour and add the coconut, vanilla extract and the egg whites, which have been whisked lightly first.  Mix these ingredients together and add the butter and chocolate mixture.

Divide this mixture among the tins, filling just over half way and then drop the peaches on top.  Bake in the pre-heated oven for 20 – 25 minutes.  Leave these to cool on a wire rack.  Enjoy!

4 Responses to “Peach Friands”

  1. Trudi Murray March 16, 2012 at 08:34 #

    I love friands, but have never looked for a recipe.
    The ones I tried from a Swiss baker were all gluten free and one of the best gluten free sweets I’ve ever tasted. I’ll try your recipe gluten free and see how it works.

  2. Trudi Murray March 17, 2012 at 11:50 #

    While making the mixture, I tried it and then realised it had no sugar. I was sure that the ones I tasted were very sweet. I had to find and then check your recipe again, Sure enough an awful lot of sugar. I made them with frozen blueberries. They tasted great, but were hard to get out of the tin, as I wanted it for the second lot, so they broke. The second lot got some xanthum gum and had to go into patty pans, which worked even better. So gluten free works too.

  3. Desi Chick March 22, 2012 at 14:11 #

    I’m so glad I came to check out your blog. I’d never heard of Friands before so that means I’m going to have to make them now ~ I’ll let you know how they turn out!

    • LearnToBake March 22, 2012 at 14:29 #

      Thanks! Please do let me know how they go. Cheers.

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