Delicious Basic Financier Recipe

Separate the egg whites and blend them with a hand blender for about 5 seconds to create a uniform, watery consistency. This helps create a lighter texture.

Thoroughly brush the financier molds with softened butter. Since financier molds have fewer crevices than madeleine molds, you don't need to dust them with flour.

To make 102g of hazelnut butter, start by melting 127g of butter in a saucepan over medium heat. The extra amount accounts for water evaporation during the browning process.

Continue to heat the butter. It will foam and crackle as the water evaporates. Keep stirring and watch for the milk solids at the bottom to turn a brownish color.

Once the butter turns a deep amber color and has a nutty aroma, immediately turn off the heat and place the pan in a bowl of cold water to stop the cooking process and prevent it from burning.

In the bowl of prepared egg whites, add honey, sugar, and a pinch of salt. Whisk until well combined and light bubbles form.

Sift in the almond flour, bread flour, and cake flour.

Whisk until the dry ingredients are just incorporated and no lumps remain. Press the whisk against the bottom of the bowl to avoid incorporating too much air.

Ensure the browned butter has cooled to around 60°C (140°F), then pour it into the batter. If the butter is too hot, it can cook the egg whites; if too cold, it will solidify and not mix well.

Whisk until the butter is fully incorporated and the batter is smooth and glossy. Scrape the sides and bottom of the bowl with a spatula to ensure everything is mixed evenly.

Transfer the finished batter into a piping bag for easy and clean filling of the molds.

Pipe the batter into the prepared molds, filling each one about 80-90% full. This batter should be baked immediately without resting for the best texture.

Bake in an oven preheated to 190°C (375°F) for 12 minutes until golden brown and puffed up.

Once baked, immediately remove the hot financiers from the molds and transfer them to a wire rack to cool completely.