Financiers!

Here's my remixed recipe for financiers

60g Beurre Noisette (Flechard French Unsalted Butter)
40g Plain / Cake Flour
40g Toasted Grounded Almond powder
110g Caster Sugar or Vanilla Sugar (Home made)
10g Trimoline ( Contact me if you want this)
110g Egg White
2g Vanilla Extract 1/2 Teaspoon / Bean
1g Salt (French Sea Salt)
1g Baking Powder
1g Cream of Tartar

Bake at 180 for 20 mins in a silicon mold.

Boil the 90g unsalted butter in a small saucepan over medium heat. Once the butter has melted let it come to a boil, swirling the pan occasionally. As it boils you will notice that a foam will appear on the butter's surface. Continue to cook the butter until it looks clear and the milk solids have dropped to the bottom of the pan and have turned deep brown. Remove from heat and immediately pour through a strainer. Let cool to room temperature. You will need 60g of beurre noisette. Use the leftover beurre noisette to butter the molds, using a pastry brush. Smell the beurre noisette, it should have a perfect butter aroma.

In a large bowl whisk together the flour, almond flour (ground almonds), vanilla sugar and salt. Whip up the egg whites with the cream of tartar and trimoline till soft peak. Sprinkle the dry mix and fold into the foamed egg whites. Then add vanilla essence, and the beurre noisette. During folding, be gentle and spead the whites without damaging the aircells. Chill for 2 hours to let the starch cells absorb moisture and firm up the batter for piping. Brush the molds with butter on all corners. Fill each mold almost to half the depth and sprinkle berries or nuts as required. Turn the mold after 10 mins. The Financiers will turn light brown on top after 10 mins. To check baked or not, stick a wooden pick into the centre of the financiers while its still in the oven and see any bits of batter sticking on when u pull it out. Keep the whole tray in the oven at all times. If its looks clean, the financiers is ready. Remove from oven and let cool on a wire rack. The financier will deflated and shrink about 20% from what you observed in the oven. These can be eaten the same day or the next day. 

Consumers' review: Very nice fragrance of almonds, butter and great bite feel. Sticky and moist.

Please leave your comments after trying!