Hazelnut Financiers
Hazelnut Financiers
| Yield: 15 to 16 financiers | # of Servings: 12 | Difficulty: Easy |
Ingredients:
1 cup (3.2 oz / 90 g) ground hazelnuts
½ cup + 2 tsp (2.45 oz / 70 g) all-purpose flour
1 ⅔ cup (7.4 oz / 210 g) confectioners’ sugar, sifted
¾ cup (6 fl oz) egg whites, room temperature
1 tsp vanilla extract
12 tbl (6 oz / 180 g) unsalted butter, but into large pieces
Special tools and equipment needed:
- Mini muffin pan or small fluted non-stick brioche molds
- Heavy bottomed 3-quart saucepan
- Non-stick baker’s spray with flour
Pre-recipe preparations:
- Fill a small mixing bowl with cold water and set aside.
- Place a can of pan release with flour next to the muffin tin.
- Preheat oven to 450°F
Directions:
1. In medium bowl, whisk together the ground hazelnuts, flour, and confectioners’ sugar. Set aside.
2. Place egg whites in large mixing bowl. Add vanilla extract.
1. Turn the butter into Beurre Noisette – place the butter in a small, heavy-bottomed saucepan over low heat. Once totally melted, increase the heat to medium. When the butter comes to the boil, whisk continuously until it turns a golden brown, about (xx minutes). Remove from the heat and place in the bowl of cold water to stop the cooking process.
2. Place the dry mix on top of the egg whites, pour in the hot beurre noisette, and stir aggressively until the mixture is homogenous. Pour into a one-quart measuring cup.
3. Spray the mini muffin tins or non-stick brioche molds with non-stick baker’s spray with flour.
4.Fill each well ¾ full with batter and bake for 7 minutes. Reduce heat to 400°F and bake for 7 to 8 additional minutes, until the little cakes are firm to the touch.
3. Remove from the molds immediately to a cooling rack using the tip of a paring knife or chopstick.
4. Allow to thoroughly cool to room temperature. Dust with confectioners’ sugar.