Berry Friands by Pierrick Boyer

These little almond-based cakes are a delight to eat and pretty easy to make. And they freeze really well too!

Makes 8

  • 150g butter – to create hazelnut butter, plus extra to grease tins
  • 365g Icing sugar, sifted, plus a little extra to serve if desired
  • 140g Plain flour, sifted                              
  • 4g Baking powder, sifted              
  • 3g table salt                         
  • 135g Almond meal, sifted
  • 12 egg whites (370g)
  • A handful of frozen berries of choice

Preheat oven to 165°C

Grease 8 friand tins with butter.

Make the hazelnut butter by adding the butter to a small frypan over medium heat. This should take about 10 – 12 minutes. When the butter has turned a dark brown colour remove from heat, and pass through a fine strainer into a bowl to collect any particles. Discard the particles and set aside.

Sift almond meal into a bowl, then sift in icing sugar, flour, baking powder and salt.

Add butter and egg whites, and whisk well to combine.

Spoon evenly between mould or put the batter to a piping bag and fill the moulds.

Top friands with frozen berries and bake for around 20 mins.

Remove friands from moulds and cool on a cooling rack. Sift over icing sugar if desired and enjoy! Voila

Pierrick Boyer – Reverie Cafe & Desserts

Melbourne-based French pastry chef, Pierrick Boyer, hit the Let’s Cook That Book kitchen to whip up some delicious lemon tarts and berry friands.

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