Work in this order: cheddar cheese crumble, brown butter, then financier batter.
Put the crumble butter, sugar, and salt in a bowl and mix with a spatula or whisk.
Add the sifted crumble cake flour and cheddar cheese powder and mix.
Squeeze it together with your hands to form crumbles, and keep it in the freezer until you’re ready to use it.
Put the butter in a pot and heat over medium heat. Once it starts to melt, lower the heat and keep cooking while stirring; turn off the heat when it turns light brown.
Strain the finished brown butter once through a sieve into a clean bowl, and use it once it’s between 45 and 55℃.
Put the egg whites, sugar, salt, and honey in a bowl and mix with a whisk for 1 minute.
Add the sifted cake flour, cheddar cheese powder, baking powder, and grated parmesan and mix until no dry flour is visible.
Add the brown butter in 2 additions, mixing after each.
Transfer the finished batter to a piping bag and refrigerate for at least 1 hour. Use within 24 hours.
Pipe the batter into buttered molds, top with the cheddar cheese crumble, and bake in an oven preheated to 180℃ for 13–14 minutes.
Remove the finished financiers from the molds and let them cool on a cooling rack.
Tips
Let the crumble butter come to room temperature so it isn’t cold when you use it.
Hot financiers aren’t crisp because of the heat. Cool them on a rack for at least 10 minutes for the outside to crisp up.
Stored airtight, they keep at room temperature for up to 5 days, or up to 2 weeks in the freezer.
Cheddar Cheese Crumble Financiers
Equipment: oven, mixing bowl, kitchen scale, sieve, pot
Ingredients (12 pieces)
- unsalted butter 120g
- egg white 120g
- cake flour 52g
- almond flour 30g
- cheddar cheese powder 30g
- baking powder 1g
- parmesan cheese 12g, grated
- sugar 95g
- salt 1g
- honey 15g
- unsalted butter 30g
- cake flour 60g
- cheddar cheese powder 10g
- sugar 30g
- salt a pinch
Instructions
1. Work in this order: cheddar cheese crumble, brown butter, then financier batter.
2. Put the crumble butter, sugar, and salt in a bowl and mix with a spatula or whisk.
3. Add the sifted crumble cake flour and cheddar cheese powder and mix.
4. Squeeze it together with your hands to form crumbles, and keep it in the freezer until you're ready to use it.
5. Put the butter in a pot and heat over medium heat. Once it starts to melt, lower the heat and keep cooking while stirring; turn off the heat when it turns light brown.
6. Strain the finished brown butter once through a sieve into a clean bowl, and use it once it's between 45 and 55℃.
7. Put the egg whites, sugar, salt, and honey in a bowl and mix with a whisk for 1 minute.
8. Add the sifted cake flour, cheddar cheese powder, baking powder, and grated parmesan and mix until no dry flour is visible.
9. Add the brown butter in 2 additions, mixing after each.
10. Transfer the finished batter to a piping bag and refrigerate for at least 1 hour. Use within 24 hours.
11. Pipe the batter into buttered molds, top with the cheddar cheese crumble, and bake in an oven preheated to 180℃ for 13–14 minutes.
12. Remove the finished financiers from the molds and let them cool on a cooling rack.
https://hong-recipe.pages.dev/en/recipes/cheddar-cheese-crumble-financier/
Hong's Recipe