Taking the ordinary to extra ordinary, I made almond rose financiers. These were inspired by a coffee date at Schoon, where we met James shortly before our trip overseas.
My toothbrush continues to conspire. After having endless issues with the charging of our holiday toothbrush I have now made sure to charge it the day before I pack. This means that it should work on the plane, and for the first few days of our holiday. When we were on the barge the battery went flat. This was to be expected so I plugged the charger in, and it did not work. I do not like using the electric toothbrush without the vibration. So the next day I went looking for a new one. The shops in Auxerre had the Oral B Children’s brushes, but not one for adults. Settling for second best, I purchased two ordinary, cheap toothbrushes for Dave and I to use. None of the shops I went into had stock of the adult toothbrushes.
I did a Google search and discovered that FNAC sold them, but at €99 I was not going to buy one. And then, in a large supermarket, I found it for €29! I didn’t have to think twice about buying it. Not only was it cheaper than in South Africa, it is lighter and smaller than the one we are currently using. As soon as we got back to the apartment I put our toothbrush on charge. I must say I was quite pleased to use it again after 1 week of brushing the old fashioned way. I have put the toothbrush into the bottom drawer for when Dave’s finally stops working. And the charger is with our holiday electronic things. I have also put the two cheapies into our carry-on luggage for in case (no pun intended). This should ensure the electronic one does not fail again.
Click on the links for conversions and notes.
Almond Rose Financiers
- 100 g butter
- 2.5 mls crushed rose petals
- 58 g honey
- 3 egg whites
- 110 g fructose
- 130 g almond flour
- 77 g flour
- 15 g flaked almonds
- Preheat the oven to 205° Celsius
- Place the butter and the rose petals into a saucepan
- Brown the butter on the stove over a medium temperature
- Remove from the heat, whisk into the honey and set aside
- Place the egg whites into a mixing bowl and whisk to slacken
- Add the fructose and whisk to soft peak
- Place the flours into a mixing bowl and stir to combine
- Add half to the egg whites and fold in
- Then gently fold in the rest of the flour
- Pour in the butter and gently fold in to combine
- Spoon the batter into a mini muffin tin and top with the almonds
- Place into the oven and bake for 24 minutes
- Remove from the oven and leave to cool in the tin for 5 minutes
- Gently pop the financiers out of the tin and allow to cool on a wire rack