Plain Financier

Instructions

1. Put the butter in a pot and heat over medium heat.
2. Once the butter starts to melt, lower the heat and keep cooking, stirring with a wooden spoon or silicone spatula.
3. As soon as the butter starts turning light brown, turn off the heat. It can burn in an instant, so watch it closely.
4. Strain the brown butter through a sieve into a clean bowl, and use it once it reaches 45–55°C. Left in the pot, it won’t cool down and can keep burning.
5. In a bowl, whisk the egg whites, sugar, honey, salt, and vanilla extract by hand for 1 minute.
6. Add the sifted cake flour, almond flour, and baking powder, and mix until no dry flour is visible.
7. Add the brown butter in 2 additions, mixing after each.
8. Transfer the finished batter to a piping bag and refrigerate for at least 1 hour. Use it within 24 hours.
9. Fill buttered molds about 80–90% full and bake in an oven preheated to 180°C for 13–14 minutes.
10. Unmold the financiers and let them cool on a cooling rack for at least 10 minutes.

Tips

• Hot financiers aren’t crisp because of the heat; they only get a crisp exterior once fully cooled.
• Stored airtight, they keep at room temperature for up to 5 days, and the moisture spreads through them over that time, making them chewier and more tender.
• They keep in the freezer for up to 2 weeks.
• Financier molds vary in shape and depth from brand to brand, so baking times can differ. Make a habit of checking the color as they bake.

Plain Financier
Equipment: oven, mixing bowl, kitchen scale, sieve, pot
Ingredients (12 pieces)

- unsalted butter 125g
- egg white 130g
- cake flour 55g
- almond flour 55g
- baking powder 1g
- sugar 100g
- honey 20g
- salt 1g
- vanilla extract 3g

Instructions
1. Put the butter in a pot and heat over medium heat.
2. Once the butter starts to melt, lower the heat and keep cooking, stirring with a wooden spoon or silicone spatula.
3. As soon as the butter starts turning light brown, turn off the heat. It can burn in an instant, so watch it closely.
4. Strain the brown butter through a sieve into a clean bowl, and use it once it reaches 45–55°C. Left in the pot, it won't cool down and can keep burning.
5. In a bowl, whisk the egg whites, sugar, honey, salt, and vanilla extract by hand for 1 minute.
6. Add the sifted cake flour, almond flour, and baking powder, and mix until no dry flour is visible.
7. Add the brown butter in 2 additions, mixing after each.
8. Transfer the finished batter to a piping bag and refrigerate for at least 1 hour. Use it within 24 hours.
9. Fill buttered molds about 80–90% full and bake in an oven preheated to 180°C for 13–14 minutes.
10. Unmold the financiers and let them cool on a cooling rack for at least 10 minutes.

https://hong-recipe.pages.dev/en/recipes/plain-financier/