Hello Folks I am looking for a tried and tested recipe for friands. Until
last week I had no idea what a friand was but now I find I am in love with
them. I have scoured the web and found many recipes, all of which are very
similar.I chose one that seemed about middling with its ingredients but both
times I attempted it I have ended up with heavy little puddings instead of
light airy bite size pieces of bliss.
The recipe I used:
Melt 17g unsalted butter
sift one and a half cups of icing sugar
half a cup of plain flour
and 1 cup of Almond meal

Mix dry ingredients with the butter and five egg whites and the zest of a
lemon and then spoon in to muffin or friand tins. Pop a few blueberries or
raspberries or any fruit on top and bake at 180C for approx 20 minutes.

These were edible but not the great taste I was expecting. What I would
like is a recipe that someone has made themselves, including the "Oh and add
this or remove that" because I am sure I am missing something.

Mike

"Bloke Down The Pub" > wrote in message
. au...
> Hello Folks I am looking for a tried and tested recipe for friands. Until
> last week I had no idea what a friand was but now I find I am in love with
> them. I have scoured the web and found many recipes, all of which are
> very similar.I chose one that seemed about middling with its ingredients
> but both times I attempted it I have ended up with heavy little puddings
> instead of light airy bite size pieces of bliss.
> The recipe I used:
> Melt 17g unsalted butter
> sift one and a half cups of icing sugar
> half a cup of plain flour
> and 1 cup of Almond meal
>
> Mix dry ingredients with the butter and five egg whites and the zest of a
> lemon and then spoon in to muffin or friand tins. Pop a few blueberries
> or raspberries or any fruit on top and bake at 180C for approx 20 minutes.
>
> These were edible but not the great taste I was expecting. What I would
> like is a recipe that someone has made themselves, including the "Oh and
> add this or remove that" because I am sure I am missing something.
>
> Mike
>
>

Replying to self that should be 175g of butter

Mike

On Mon, 12 Mar 2012 19:31:46 +0800, "Bloke Down The Pub"
> wrote:

>Hello Folks I am looking for a tried and tested recipe for friands. Until
>last week I had no idea what a friand was but now I find I am in love with
>them. I have scoured the web and found many recipes, all of which are very
>similar.I chose one that seemed about middling with its ingredients but both
>times I attempted it I have ended up with heavy little puddings instead of
>light airy bite size pieces of bliss.
>The recipe I used:
>Melt 17g unsalted butter
>sift one and a half cups of icing sugar
>half a cup of plain flour
>and 1 cup of Almond meal
>
>Mix dry ingredients with the butter and five egg whites and the zest of a
>lemon and then spoon in to muffin or friand tins. Pop a few blueberries or
>raspberries or any fruit on top and bake at 180C for approx 20 minutes.
>
>These were edible but not the great taste I was expecting. What I would
>like is a recipe that someone has made themselves, including the "Oh and add
>this or remove that" because I am sure I am missing something.
>
>Mike
>

I think you missed the baking powder. Check this one out.
http://userealbutter.com/2010/02/21/friands-recipe/

--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

On Mon, 12 Mar 2012 07:45:56 -0400, The Cook >
wrote:

> On Mon, 12 Mar 2012 19:31:46 +0800, "Bloke Down The Pub"
> > wrote:
>
<snip>
> >
> >These were edible but not the great taste I was expecting. What I would
> >like is a recipe that someone has made themselves, including the "Oh and add
> >this or remove that" because I am sure I am missing something.
> >
> >Mike
> >
>
> I think you missed the baking powder. Check this one out.
> http://userealbutter.com/2010/02/21/friands-recipe/

I've never heard of them before this thread, but they look easy
enough... especially when compared to making a French macaron.

That's also a very interesting looking cupcake pan, I've never seen
square before. I think I'll order one. This would be a good time to
order a small (7-8 inches) ring mold too.

--
Food is an important part of a balanced diet.

"sf" > wrote in message
...
> On Mon, 12 Mar 2012 07:45:56 -0400, The Cook >
> wrote:
>
>> On Mon, 12 Mar 2012 19:31:46 +0800, "Bloke Down The Pub"
>> > wrote:
>>
> <snip>
>> >
>> >These were edible but not the great taste I was expecting. What I would
>> >like is a recipe that someone has made themselves, including the "Oh and
>> >add
>> >this or remove that" because I am sure I am missing something.
>> >
>> >Mike
>> >
>>
>> I think you missed the baking powder. Check this one out.
>> http://userealbutter.com/2010/02/21/friands-recipe/
>
> I've never heard of them before this thread, but they look easy
> enough... especially when compared to making a French macaron.
>
> That's also a very interesting looking cupcake pan, I've never seen
> square before. I think I'll order one. This would be a good time to
> order a small (7-8 inches) ring mold too.
>

Like you, these were new to me. I also thought "How hard could that be"
Like a lot of people I found out. Currently consoling myself by eating my
mistakes and, like a typical male, trying to convince myself that mine were
right and the sample was wrong but so wrong they were exactly right.

Mike

On 12/03/2012 9:32 PM, Bloke Down The Pub wrote:
> > wrote in message
> ...
>> On Mon, 12 Mar 2012 07:45:56 -0400, The >
>> wrote:
>>
>>> On Mon, 12 Mar 2012 19:31:46 +0800, "Bloke Down The Pub"
>>> > wrote:
>>>
>> <snip>
>>>>
>>>> These were edible but not the great taste I was expecting. What I would
>>>> like is a recipe that someone has made themselves, including the "Oh and
>>>> add
>>>> this or remove that" because I am sure I am missing something.
>>>>
>>>> Mike
>>>>
>>>
>>> I think you missed the baking powder. Check this one out.
>>> http://userealbutter.com/2010/02/21/friands-recipe/
>>
>> I've never heard of them before this thread, but they look easy
>> enough... especially when compared to making a French macaron.
>>
>> That's also a very interesting looking cupcake pan, I've never seen
>> square before. I think I'll order one. This would be a good time to
>> order a small (7-8 inches) ring mold too.
>>
>
> Like you, these were new to me. I also thought "How hard could that be"
> Like a lot of people I found out. Currently consoling myself by eating my
> mistakes and, like a typical male, trying to convince myself that mine were
> right and the sample was wrong but so wrong they were exactly right.
>
> Mike
>
>
Fruit friands

Ingredients (makes 10)
160g unsalted butter
200g (11/2 cups) pure icing sugar
65g (1/3 cup plus 1 tbsp) plain flour
110g (1 cup) ground almonds
5 egg whites, whisked
1 tbsp finely chopped blanched almonds
1/2 cup raspberries or blueberries (frozen is fine)

Preheat the oven to 200C.
Grease friand tin (or small muffin tins) with butter.
Melt the butter in a saucepan and simmer gently until it deepens in colour.
Remove from heat and leave to cool for five minutes.
Meanwhile, sift the icing sugar and flour into a large bowl.
Add the ground almonds and mix well.
Stir in the egg whites (don't beat them) and mix to make a soft batter.
Pour the melted butter through a fine sieve into the batter and mix
thoroughly.
Stir in the chopped blanched almonds.
Spoon the mixture into the tins to about three-quarters full.
Top each one with three or four berries and bake for five minutes.
Lower the temperature to 180C and bake for a further 20-25 minutes,
covering the cakes if they get too brown.
Turn the oven off and leave the friands inside for five minutes.
Cool slightly in the tin and then turn on to a rack.

Friand tin:-

https://picasaweb.google.com/hogesin...95770546188146

On 12/03/2012 10:05 PM, injipoint wrote:
> On 12/03/2012 9:32 PM, Bloke Down The Pub wrote:
>> > wrote in message
>> ...
>>> On Mon, 12 Mar 2012 07:45:56 -0400, The >
>>> wrote:
>>>
>>>> On Mon, 12 Mar 2012 19:31:46 +0800, "Bloke Down The Pub"
>>>> > wrote:
>>>>
>>> <snip>
>>>>>
>>>>> These were edible but not the great taste I was expecting. What I
>>>>> would
>>>>> like is a recipe that someone has made themselves, including the
>>>>> "Oh and
>>>>> add
>>>>> this or remove that" because I am sure I am missing something.
>>>>>
>>>>> Mike
>>>>>
>>>>
>>>> I think you missed the baking powder. Check this one out.
>>>> http://userealbutter.com/2010/02/21/friands-recipe/
>>>
>>> I've never heard of them before this thread, but they look easy
>>> enough... especially when compared to making a French macaron.
>>>
>>> That's also a very interesting looking cupcake pan, I've never seen
>>> square before. I think I'll order one. This would be a good time to
>>> order a small (7-8 inches) ring mold too.
>>>
>>
>> Like you, these were new to me. I also thought "How hard could that be"
>> Like a lot of people I found out. Currently consoling myself by eating my
>> mistakes and, like a typical male, trying to convince myself that mine
>> were
>> right and the sample was wrong but so wrong they were exactly right.
>>
>> Mike
>>
>>
> Fruit friands
>
> Ingredients (makes 10)
> 160g unsalted butter
> 200g (11/2 cups) pure icing sugar
> 65g (1/3 cup plus 1 tbsp) plain flour
> 110g (1 cup) ground almonds
> 5 egg whites, whisked
> 1 tbsp finely chopped blanched almonds
> 1/2 cup raspberries or blueberries (frozen is fine)
>
> Preheat the oven to 200C.
> Grease friand tin (or small muffin tins) with butter.
> Melt the butter in a saucepan and simmer gently until it deepens in colour.
> Remove from heat and leave to cool for five minutes.
> Meanwhile, sift the icing sugar and flour into a large bowl.
> Add the ground almonds and mix well.
> Stir in the egg whites (don't beat them) and mix to make a soft batter.
> Pour the melted butter through a fine sieve into the batter and mix
> thoroughly.
> Stir in the chopped blanched almonds.
> Spoon the mixture into the tins to about three-quarters full.
> Top each one with three or four berries and bake for five minutes.
> Lower the temperature to 180C and bake for a further 20-25 minutes,
> covering the cakes if they get too brown.
> Turn the oven off and leave the friands inside for five minutes.
> Cool slightly in the tin and then turn on to a rack.
>
> Friand tin:-
>
> https://picasaweb.google.com/hogesin...95770546188146
>

Clarification
Whisk the egg whites gently so they are light but dont' beat with
beaters so that they are all air.

On Mon, 12 Mar 2012 22:05:19 -0400, injipoint >
wrote:

> Friand tin:-
>
> https://picasaweb.google.com/hogesin...95770546188146
>
That, I have!

--
Food is an important part of a balanced diet.

"Bloke Down The Pub" > wrote:

>
>"sf" > wrote in message
.. .

-snip-
>>>
>>> I think you missed the baking powder. Check this one out.
>>> http://userealbutter.com/2010/02/21/friands-recipe/
>>
>> I've never heard of them before this thread, but they look easy
>> enough... especially when compared to making a French macaron.
>>
>> That's also a very interesting looking cupcake pan, I've never seen
>> square before. I think I'll order one. This would be a good time to
>> order a small (7-8 inches) ring mold too.
>>
>
>Like you, these were new to me. I also thought "How hard could that be"
>Like a lot of people I found out. Currently consoling myself by eating my
>mistakes and, like a typical male, trying to convince myself that mine were
>right and the sample was wrong but so wrong they were exactly right.

My first look at them, too-- but I like what I see. I'll not that
the recipe that sf references uses 1 cup of almond meal, and 5 egg
whites same as yours.

But it uses slightly more sugar, another 1/4 cup of flour- and 7x the
amount of butter-- as well as the baking powder and almond extract.
The butter is also "cook until melted and a light golden color"--
there's a flavor boost, for sure.

I'd also [i.e. I'm going to<g>] whip at least 1/2 of those eggwhites
before mixing the wet & dry together.

Look yummy-
Jim

>
>Mike
>
>

On Mar 12, 7:57*am, sf > wrote:

> I've never heard of them before this thread, but they look easy
> enough... especially when compared to making a French macaron.
>
> That's also a very interesting looking cupcake pan, I've never seen
> square before. *I think I'll order one. *This would be a good time to
> order a small (7-8 inches) ring mold too.

wow....I googled friands in images and look at all the different
shapes and kinds !

https://www.google.com/search?tbm=is...j3j0j1j0j1l5l0

I particularly like the fact that they are made with almond flour.
That makes them gluten free !! It's a lot of sugar though.

On Wed, 14 Mar 2012 07:40:06 -0700 (PDT), ImStillMags
> wrote:

> On Mar 12, 7:57*am, sf > wrote:
>
> > I've never heard of them before this thread, but they look easy
> > enough... especially when compared to making a French macaron.
> >
> > That's also a very interesting looking cupcake pan, I've never seen
> > square before. *I think I'll order one. *This would be a good time to
> > order a small (7-8 inches) ring mold too.
>
> wow....I googled friands in images and look at all the different
> shapes and kinds !
>
> https://www.google.com/search?tbm=is...j3j0j1j0j1l5l0
>
> I particularly like the fact that they are made with almond flour.
> That makes them gluten free !! It's a lot of sugar though.
>
Yes, gluten free is a nice plus. I like that oval shaped cupcake pan.
Found them. http://fantes.com/images/121057muffin.jpg I'm not
familiar with Fantes, but they have the square ones too. It seems to
be a comprehensive cookware site.

--
Food is an important part of a balanced diet.

"The Cook" > wrote in message
...
> On Mon, 12 Mar 2012 19:31:46 +0800, "Bloke Down The Pub"
> > wrote:
>
>>Hello Folks I am looking for a tried and tested recipe for friands. Until
>>last week I had no idea what a friand was but now I find I am in love with
>>them. I have scoured the web and found many recipes, all of which are
>>very
>>similar.I chose one that seemed about middling with its ingredients but
>>both
>>times I attempted it I have ended up with heavy little puddings instead of
>>light airy bite size pieces of bliss.
>>The recipe I used:
>>Melt 17g unsalted butter
>>sift one and a half cups of icing sugar
>>half a cup of plain flour
>>and 1 cup of Almond meal
>>
>>Mix dry ingredients with the butter and five egg whites and the zest of a
>>lemon and then spoon in to muffin or friand tins. Pop a few blueberries
>>or
>>raspberries or any fruit on top and bake at 180C for approx 20 minutes.
>>
>>These were edible but not the great taste I was expecting. What I would
>>like is a recipe that someone has made themselves, including the "Oh and
>>add
>>this or remove that" because I am sure I am missing something.
>>
>>Mike
>>
>
> I think you missed the baking powder. Check this one out.
> http://userealbutter.com/2010/02/21/friands-recipe/
>


This is my problem for every recipe that uses baking powder there is a
recipe that doesn't the quantities of the ingredients tend to vary, not by
much, but by enough. This is why I was hoping for someone that had made
them and that they had turned out ok to reply with their secrets.

Mike