Financiers

Before starting this Financiers recipe, make sure you have organised all the necessary ingredients.

Combine the icing sugar and almond powder, then sift...

... through a fine mesh sifter, and collect in a pastry bowl.

Add the baking powder...

... the egg whites...

... and combine with an Exoglass® spatula.

Add the warm beurre noisette...

... and combine gently with a rubber spatula...

... and the liquid vanilla extract. Combine.

Transfer the preparation into a piping bag. The use of a nozzle is not necessary.

Cut the end of the bag to a diameter of roughly 0.5 or 1cm.

Pour the preparation into a silicone financier mould. This Flexipan silicone mould is a great option, with an easy release.

When all the cavities have been filled with the preparation...

... you may bake them like this...

... or crush caramelized almonds with a knife and sprinkle a few pieces on top.

Bake at 230°C (gas 8)...

... until puffed...

... and golden.

When cooked, remove from the oven...

... and let cool before releasing from the mould. Enjoy!