The distinctive feature of this recipe is beurre noisette (brown butter). Beurre Noisette ( burr-nwah-ZET ) - French term for "brown butter" or literally "hazelnut butter". Butter is cooked in a pan until it turns a golden brown. The resulting butter has a nutty flavor.
The financier is made from almond flour, flour, sugar, beurre noisette and egg whites.
Traditionally financiers were baked in rectangular molds but here I have opted to bake in flutted mini tarlet mold. Butter the molds well before filling the batter.
Ingredients :
9 Tbsp (130 grams) unsalted butter
1/2 cup plus 2 Tbsp (130 grams) granulated sugar
1 cup (100 grams) ground almonds
6 large egg whites
2/3 cup (90 grams) all-purpose flour
1/4 tsp of salt
raspberries for topping
Method:
Put the butter in a small saucepan and bring it to the boil over medium heat, swirling the pan occasionally. Allow the butter to bubble away until it turns a deep brown, Remove pan from heat and keep it in a warm place.
Mix the sugar, flour and almond meal together in a medium bowl. Stir in the egg whites until well combine. Add the warm beurre noisette and mix it well. Cover bowl with plastic wrap, pressing it against the surface of the batter to create an airtight seal, and chill for at least 1 hour. (The batter can be kept covered in the refrigerator for up to 3 days.)
Center a rack in the oven and preheat the oven to 375 degrees F. Place the molds on a baking sheet for easy transport.
Fill each mold almost to the top with batter. Press a raspberry on the middle of the batter. Slide the molds into the oven and bake for about 10 minutes, or until the financiers are golden.
Remove from oven and let cool in molds for 10 minutes before removing them from the molds.
Best eaten at room temperature.
The financier is made from almond flour, flour, sugar, beurre noisette and egg whites.
Traditionally financiers were baked in rectangular molds but here I have opted to bake in flutted mini tarlet mold. Butter the molds well before filling the batter.
Ingredients :
9 Tbsp (130 grams) unsalted butter
1/2 cup plus 2 Tbsp (130 grams) granulated sugar
1 cup (100 grams) ground almonds
6 large egg whites
2/3 cup (90 grams) all-purpose flour
1/4 tsp of salt
raspberries for topping
Method:
Put the butter in a small saucepan and bring it to the boil over medium heat, swirling the pan occasionally. Allow the butter to bubble away until it turns a deep brown, Remove pan from heat and keep it in a warm place.
Mix the sugar, flour and almond meal together in a medium bowl. Stir in the egg whites until well combine. Add the warm beurre noisette and mix it well. Cover bowl with plastic wrap, pressing it against the surface of the batter to create an airtight seal, and chill for at least 1 hour. (The batter can be kept covered in the refrigerator for up to 3 days.)
Center a rack in the oven and preheat the oven to 375 degrees F. Place the molds on a baking sheet for easy transport.
Fill each mold almost to the top with batter. Press a raspberry on the middle of the batter. Slide the molds into the oven and bake for about 10 minutes, or until the financiers are golden.
Remove from oven and let cool in molds for 10 minutes before removing them from the molds.
Best eaten at room temperature.
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