Recipe courtesy of The French Pastry School - Chicago, IL
PREPARATION TIME: 20 MINUTES
BAKING TIME: 7 MINUTES
MOLD: MINI MUFFIN TRAY 20 HOLE
INGREDIENTS FOR HAZELNUT FINANCIERS
Butter, unsalted, ¼ cup
Confectioners’/icing sugar, sifted ¾ cup + 3 Tbls
Hazelnut powder ½ cup
All-purpose ﬂ our 1/3 cup
Baking powder ¼ cup
Honey, clover 1 ½ tsp
Fresh egg whites 2 eggs
Vanilla extract ½ tsp
Hazelnuts, chopped 1/3 cup
Melt the butter over low heat until it begins to brown slightly. Set aside.
Mix all of the dry ingredients together (confectioners’/icing sugar, hazelnut powder, all-purpose ﬂ our, baking powder).
Add the honey, half of the egg whites, and the brown butter.
Add the rest of the egg whites and the vanilla extract.
Rest for 2 hours in the refrigerator.
Preheat the oven to 375°F/190ºC
Pipe into the mould two-thirds full and top with chopped hazelnuts.
Bake for 7-8 minutes.
Allow to cool for 30 minutes and then unmold.
Serve or store in an airtight container.
Download the recipe pdf here.