Make the brown butter ahead of time the same way as for plain financiers, and have it ready at 45–55°C.
Toast the pecans in an oven preheated to 170°C for 4–5 minutes.
Bring the maple syrup and salt to a boil in a pot over low heat.
Once the maple syrup starts to boil, add the toasted pecans and keep stirring with a wooden spoon or silicone spatula as it cooks.
When the syrup is no longer visible and it starts to smell slightly burnt, turn off the heat.
Spread the pecans out on a Teflon sheet or parchment paper, a few at a time, so they don’t stick together.
Let cool for 15 minutes, then cut each pecan into thirds.
In a bowl, whisk the egg whites, sugar, salt, and maple syrup for 1 minute.
Add the sifted cake flour, almond flour, and baking powder and mix until no dry flour is visible.
Add the brown butter in 2 additions, mixing after each.
Transfer the batter to a piping bag and refrigerate for at least 1 hour. Use it within 24 hours.
Pipe the batter into a buttered pan, top with the maple pecans, and bake in an oven preheated to 180°C for 13–14 minutes.
Unmold the financiers and let them cool on a cooling rack.
Tips
The maple pecans can turn sticky if made too far ahead, so make them 15 minutes before you need them.
Hot financiers aren’t crisp yet because of the heat. Let them cool on a cooling rack for at least 10 minutes for the outside to crisp up.
Sealed, they keep at room temperature for up to 5 days, or in the freezer for up to 2 weeks.
Maple Pecan Financier
Equipment: oven, mixing bowl, kitchen scale, sieve, pot
Ingredients (12 pieces)
- unsalted butter 120g
- egg white 125g
- cake flour 55g
- almond flour 50g
- baking powder 1g
- sugar 90g
- salt 1g
- maple syrup 20g
- pecans 90g
- salt 1g
- maple syrup 60g
Instructions
1. Make the brown butter ahead of time the same way as for plain financiers, and have it ready at 45–55°C.
2. Toast the pecans in an oven preheated to 170°C for 4–5 minutes.
3. Bring the maple syrup and salt to a boil in a pot over low heat.
4. Once the maple syrup starts to boil, add the toasted pecans and keep stirring with a wooden spoon or silicone spatula as it cooks.
5. When the syrup is no longer visible and it starts to smell slightly burnt, turn off the heat.
6. Spread the pecans out on a Teflon sheet or parchment paper, a few at a time, so they don't stick together.
7. Let cool for 15 minutes, then cut each pecan into thirds.
8. In a bowl, whisk the egg whites, sugar, salt, and maple syrup for 1 minute.
9. Add the sifted cake flour, almond flour, and baking powder and mix until no dry flour is visible.
10. Add the brown butter in 2 additions, mixing after each.
11. Transfer the batter to a piping bag and refrigerate for at least 1 hour. Use it within 24 hours.
12. Pipe the batter into a buttered pan, top with the maple pecans, and bake in an oven preheated to 180°C for 13–14 minutes.
13. Unmold the financiers and let them cool on a cooling rack.
https://hong-recipe.pages.dev/en/recipes/maple-pecan-financier/
Hong's Recipe