Thank you to Valentine at Eden Gourmet West for this recipe! Financiers are among my favourite things in the world so when she said that she was thinking of making some using our Brown Butter Cubes, I had every reason to encourage her. Not to mention the great reel she made below (I still haven't figured out those things). Thanks again, Valentine! Check out her great website here for more recipes and amazing items she carries in-store!
8 Hunter Browns' Brown Butter Cubes
50 gr almond flourFavuzzi Hazelnut chocolate cream or pistachio cream
50 gr cake flour or all-purpose
110 gr granulated sugar
4 large egg whites room temperature
1/4 tsp sea salt
12 tsp hazelnut chocolate cream or pistachio cream
Preheat oven at 400 F. Brush a muffin pan with melted butter or use silicone mold.
Melt butter and set aside to cool down.
Whisk together the almond flour, cake flour, sugar and salt until there are no lumps. Set aside.
Whisk egg white until foamy. Add the dry mix in the egg whites in 3 times, mixing slowly with a spatula, until the mixture is smooth. Don't overmix!
Add the melted and cooled butter and stir until well incorporated.
Fill the muffin molds to 1/3 with the batter. Add about 1 tsp of hazelnut chocolate cream in the center. Top up with a little more batter. Don't fill the molds over 3/4 full.
Cook for 12 to 15 min, until the topes are lightly golden. Let cool completely before unmolding and eating!
You can use pistachio cream instead, or make them plain! They are also delicious with lemon zest, lavender flowers, rose petals, fresh berries, chocolate chips… just don’t put too much filling!
They keep well for 3 days in an airtight container at room temperature.