Mini almond and hazelnut financiers
Here is a top-notch version of these mini financiers, a great classic of French pastry revisited with a touch of roasted hazelnut for even more character.
Ingredients · Servings 10 people
- 60g almond flour
- 25g hazelnut powder
- 150g icing sugar
- 50g flour
- 3 egg white units
- 150g unsalted butter
Method · 15 min
- Preheat the oven to 160°C (approximately gas mark 6). Place the butter in a saucepan and cook it until it turns a light brown color, stirring constantly to prevent the protein particles from sticking. Once cooked, strain it and set it aside to cool.
- Place the ground almonds and hazelnuts together in a baking dish and toast them for 10 minutes, stirring several times to ensure even toasting. Set aside. Preheat the oven to 210°/220°C (gas mark 7/8).
- In a bowl, put the flour, add the toasted dried fruit, the icing sugar then the egg whites - beat with an electric whisk for about 1 minute.
- Add the brown butter, cold but liquid - continue whisking for 1 minute without stopping, until the mixture is homogeneous.
- When the mixture is homogeneous, pour it into flexible molds (or molds previously buttered and floured) - cook for about 10 minutes (longer if the molds are larger).
- Remove the molds from the oven, let them cool for about 10 minutes in the molds, and then unmold.
- Almond flour 60 g
- Hazelnut powder 25 g
- Icing sugar 150 g
- 50g of flour
- Egg whites 3 units
- Unsalted butter 150g
