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Pear and Hazelnut Friands

Image of Bec's Friand recipe.

We’ve recently had a bit of fun with Friands in Bake Club.  I’ve always made these the conventional way, but of course with so many Thermomix owners frequenting the school we had to make a method for the Thermomix as well.

These were a little problematic at first, but after thinking about the rules and adapting them a little for the TM we’ve sorted it, and it couldn’t be easier.

Follow the General Thermomix Method below when making all Friands and you shouldn’t have any problems.  You’ll notice when you look at Friand recipes they’re very similar.

Classes if you are local (Melbourne) or Zooms from anywhere 🙂
Image of a Pear and Hazelnut Friand Thermomix Method used
Pear and Hazelnut friand
Image of Bec's Friand recipe.

Pear and Hazelnut Friand

5 from 2 votes

5 stars tells us you love the recipe

Here's another great recipe for Friand. They're so beautiful and light. You can make them in a round cupcake liner as well as oval.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Difficulty Easy
Course Afternoon Tea, Dessert, Morning Tea
Cuisine French
Servings 12
Method Thermomix and Conventional


  • 1 Friand pan
  • 1 Thermomix (optional)


  • 6 egg whites
  • 180 g melted butter
  • 120 g hazelnut meal
  • 240 g icing sugar
  • 75 g plain flour
  • 1 small Corella pear about 100g Corella pears are small and firm, but out of season for this bake club session, I just purchased a pear that was firm but ripe
  • 12 hazelnuts chopped into halves for decoration.


Conventional Method

  • Preheat oven to 200 °c. (Or 180°c fan) Prepare your friand or cupcake tin.
  • Place egg whites in a medium bowl and break up the albumen with a fork.
  • Stir in the butter, hazelnut meal, sifted icing sugar and flour.
  • Core the pear then cut lengthways into 12 even slices for the tops of the friands.
  • Spoon mixture into the pan top with a slice of pear and a couple of hazelnut halves.
  • Bake friands for around 20 minutes
  • Leave to cool in the pan for approximately 5 minutes before turning out onto a wire rack.

Thermomix Method.

  • After testing this is what I’ve come up with for my preferred Thermomix method.
  • Preheat oven to 200 °c. (Or 180°c fan) Prepare your friand or cupcake tin.
  • Firstly melt your butter. (I chose to use the oven, seeming it’s on and warming up already or you can use the microwave if you like, if you use your TM you’ll have to wash the bowl and blade before you continue.) Take it out when melted and leave to cool.
  • Place almonds, icing sugar and flour in your TM bowl and mill on speed 8-9 for 10 seconds. Set aside.
  • Add egg whites to the TM bowl and mix on speed 4 for 20 seconds
  • Add the melted butter back to the TM bowl while the blades are turning on speed 3 this should only take around 5 seconds
  • At this stage, you can either pour this mix into the dried mix you’ve set aside and gently stir in, just till incorporated OR Dump the whole dry mix into the wet ingredients in your TM bowl and stir on reverse speed + 3, 3 seconds
  • Scrape down the sides and repeat reverse speed + 3, 3 seconds,
  • Divide batter between the friand tins
  • Top each friand with sliced fruit or whatever your recipe states
  • Bake for 30 to 40 mins seems to be the go for most.
  • Remove from oven and allow to cool for 5 mins before placing on a cooling rack.

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