Makes: 12 mini cakes
Prep Time: 20 mins
Cook time: 15-20 mins
Things you need:
Financier batter
140g Icing sugar
50g All purpose flour
12g Almond Flour (ground almonds)
Good pinch of salt
Few drops of vanilla/almond essence
140g egg whites ( 4 large egg whites)
Beurre Noisette
140g Unsalted butter cut up into cubes
Steps
Make the beurre noisette as per the video on a low ot medium heat. Should take 5-8 mins. Don't rush or burn it. If you've made it right the milk solids are golden brown and you get a lovely nutty smell. You can use the brown milk solids. If however the milk solids at the bottom are black don't worry. You can strain the butter and still use it. Once made let this cool for 10 mins.
Mix all the dry ingredients from the batter together and set aside.
Lightly whisk up the egg whites for 30 seconds to 1 minute.
Add the dry ingredients. Whisk and then add the slightly cooled butter. Whisk until fully incorporated. Put this into a piping bag if using and let the mixture relax in the fridge for 20-30 mins.
Grab a silcone mould or muffin tin and half fill each mould. Add whatever toppings you like or copy the video.
Bake for 15-20 mins in a preheated oven set to 400F. A cake tester will tell you when they are done as they will come out clean. These can cook fast depnding on how high you filled them
Let the financiers cool down in the moulds for 5 mins then turn out and serve. Best eaten on the day of baking as you get a crisp crunch on the outside that goes away with time.
Tips
Add different toppings and fillings from chocolate chips to dried fruit and nuts
Try diffrent ground nut flours and mix it up
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