Financiers

Instructions

1. Step 1

   Put 125 g unsalted butter in a light-colored saucepan, cook over medium heat and gently swirl the pan as the butter foams. The milk solids in the butter toast to a golden brown and create an aroma like roasted nuts, which is the soul of a financier. The butter is ready when it stops crackling, the bottom of the pan is flecked with small brown bits and it smells of hazelnuts.

   Medium heat.

   Mark step 1 as done

2. Step 2

   Strain the brown butter through a sieve lined with a paper towel into a heatproof bowl and let it cool for about ten minutes. Straining removes the bits that can burn and turn bitter, and butter that's just warm won't cook the egg whites. The butter is ready when it's clear, amber colored and still warm to the touch.

   Mark step 2 as done

3. Step 3

   Sift 100 g almond flour, 40 g all-purpose flour, 150 g powdered sugar and a pinch salt into a large bowl, gently pressing through any lumps of almond flour left behind. Thorough sifting keeps the batter smooth and lump-free. The mixture is ready when it's light and airy, evenly colored and free of large bits.

   Mark step 3 as done

4. Step 4

   Pour 150 g unwhipped egg whites along with 10 g honey into the dry mixture and stir with a whisk from the center outward. The egg whites only need to be mixed in, not whipped into foam, because financiers should have a dense, moist crumb. The mixture is ready when it's a smooth, thick paste with no dry flour left.

   Mark step 4 as done

5. Step 5

   Pour the brown butter into the bowl in a thin stream, stirring as you pour so the butter blends completely into the batter. Pouring slowly emulsifies the butter evenly so the cakes don't turn out greasy. The batter is ready when it's glossy and smooth, light brown and falls slowly from the whisk in a ribbon.

   Mark step 5 as done

6. Step 6

   Cover the bowl with plastic wrap and let the batter rest in the fridge for at least an hour, or overnight. Resting the batter cold helps the cakes rise with a pretty hump and deepens the brown butter flavor. The batter is ready when it has thickened to the consistency of sour cream.

   Suggested time: about 60 minutes.

   Mark step 6 as done

7. Step 7

   Heat the oven to 200°C and set the mold tray on the middle rack. High heat quickly gives the edges a crisp, golden crust. The oven is ready when it reaches the set temperature.

   Mark step 7 as done

8. Step 8

   Brush to taste softened unsalted butter very thinly into each cavity of the financier mold, paying attention to the corners. The butter helps the cakes release easily and gives the edges a beautiful golden color. The molds are ready when they have an even light sheen all over with no butter pooling at the bottom.

   Mark step 8 as done

9. Step 9

   Spoon the batter into a piping bag, pipe each cavity about three-quarters full, then, if you like, gently press one of the 60 g fresh raspberries into the center of each. Piping keeps the cakes the same size so they bake at the same time. The molds are ready when every cavity holds the same amount of batter and the tops are level.

   Mark step 9 as done

10. Step 10

    Bake at 200°C for about 10 to 12 minutes. High heat crisps the edges while the inside stays moist and chewy. They're done when the edges are a deep golden brown, the center has a slight hump and the cakes spring back when pressed.

    Bake at 200°C for about 10 to 12 minutes.

    Mark step 10 as done

11. Step 11

    Leave the cakes in the mold for about five minutes, then turn the mold upside down to release them and set them on a rack to cool. A short rest firms them up so they don't break as they come out. They're perfect when they release whole, with crisp edges and golden bottoms.

    Mark step 11 as done