Hazelnut Financier

Hazelnut Financier Recipe

Created by The French Pastry School

Yield: 20 Hazelnut Financiers

Recipe

ingredients	preparation
60g 120g 25g 25g 35g all-purpose flour 1g Baking powder 10g 120g egg whites 5g vanilla paste 20g 20g	Prepare brown butter (beurre noisette) by heating in a saucepan. Stir until light brown. Strain and set aside. Sift and mix all the dry ingredients (sugar, nut powders, flour, and baking powder) in a mixing bowl. Add the vanilla, trimoline, egg whites, and the warm brown butter using a hand whisk. Let each hazelnut financier mature overnight. Pipe the mixture into a 1 ½ “flexipan” of your choice until it is 2/3 full. Sprinkle candied orange peels and crushed hazelnuts on top of each hazelnut financier. Dust with confectionery sugar. Bake at 375°F /190°C for 12 to 15 minutes. Cool, unmold, and serve.

ingredients

preparation

Prepare brown butter (beurre noisette) by heating in a saucepan. Stir until light brown. Strain and set aside.
Sift and mix all the dry ingredients (sugar, nut powders, flour, and baking powder) in a mixing bowl.
Add the vanilla, trimoline, egg whites, and the warm brown butter using a hand whisk.
Let each hazelnut financier mature overnight.
Pipe the mixture into a 1 ½ “flexipan” of your choice until it is 2/3 full.
Sprinkle candied orange peels and crushed hazelnuts on top of each hazelnut financier.
Dust with confectionery sugar.
Bake at 375°F /190°C for 12 to 15 minutes.
Cool, unmold, and serve.