Financiers

To make this recipe for financiers, start by preparing all the ingredients.

Sift the flour with the icing sugar and the almond powder...

...through a fine mesh sieve into a pastry basin.

Add the baking powder...

...the egg whites...

...and mix with an Exoglass® spatula.

Incorporate the lukewarm brown butter...

...gently with the spatula...

...then the liquid vanilla. Mix.

Pour the preparation into a piping bag. No nozzle needed.

Cut the tip of this piping bag to obtain a diameter of 0.5 to 1cm maximum.

Pipe the batter into the cavities of a silicone financier mould. Here, I am using a Flexipan mould which will allow for perfect unmoulding.

Once the tray is filled...

...you can leave them plain...

...or sprinkle them with caramelised almonds crushed with a knife.

Bake in a hot oven at 230°C...

...until the financiers have puffed up well...

...and achieved a beautiful golden colour.

After baking, remove them from the oven...

...and let them cool slightly before releasing from the mould.