Indulge in these incredibly soft financiers, boasting the rich flavors of brown butter and almond, topped with a smooth caramel that adds a melt-in-your-mouth richness. This straightforward yet sophisticated recipe is perfect to pair with coffee or as a treat for an upscale snack time.<\/p>\n
– For 20 servings:<\/p>\n
– Butter: 220 g
\n– Powdered Sugar: 325 g
\n– Flour: 125 g
\n– Heavy Cream: 100 ml
\n– A pinch of Sea Salt
\n– Linden Honey: 30 g
\n– Almond Powder: 150 g
\n– Egg Whites: 335 g
\n– Sugar: 150 g
\n– Almond Paste: 62 g<\/p>\n
– Total Time: 1 hr 08 min
\n– Prep Time: 20 min
\n– Cooking Time: 18 min<\/p>\n
Start by preheating your oven to 350\u00b0F (180\u00b0C). Melt 180 g of butter over low heat until it turns a nutty brown color and emits a slightly toasted aroma. Strain using a sieve and set aside.<\/p>\n
In a mixing bowl, combine:
\n– 325 g of powdered sugar
\n– 150 g of almond powder
\n– 62 g of almond paste
\n– 125 g of flour<\/p>\n
Then add:
\n– 30 g of linden honey
\n– 335 g of egg whites<\/p>\n
Mix until the batter is smooth. Gently fold in the strained brown butter until well incorporated.<\/p>\n
Pour the batter into financier molds, filling them three-quarters full. Bake at 350\u00b0F for 18 minutes, or until the financiers are golden brown. Allow to cool before unmolding.<\/p>\n
In a saucepan, melt 150 g of sugar until it turns into an amber-colored caramel. Slightly warm the 100 ml of cream. Off the heat, gradually pour the warm cream into the caramel (be cautious of splattering).<\/p>\n
Add 40 g of butter and stir until the caramel is smooth. If desired, add a pinch of sea salt. Allow the caramel to cool slightly.<\/p>\n
Once the financiers have completely cooled, if necessary, gently make a small indentation in the center of each and generously fill them with caramel.<\/p>\n\n\n