Hazelnut Financier

Hazelnut Financier Recipe

Created by The French Pastry School

Yield: 20 Hazelnut Financiers

Recipe

ingredients	preparation
60g Butter, 82% 120g Confectionery sugar 25g American Almond almond powder 25g American Almond hazelnut powder 35g all-purpose flour 1g Baking powder 10g trimoline or honey 120g egg whites 5g vanilla paste 20g candied orange peel, small dice (optional) 20g crushed hazelnuts (optional)	Prepare brown butter (beurre noisette) by heating in a saucepan. Stir until light brown. Strain and set aside. Sift and mix all the dry ingredients (sugar, nut powders, flour, and baking powder) in a mixing bowl. Add the vanilla, trimoline, egg whites, and the warm brown butter using a hand whisk. Let each hazelnut financier mature overnight. Pipe the mixture into a 1 ½ “flexipan” of your choice until it is 2/3 full. Sprinkle candied orange peels and crushed hazelnuts on top of each hazelnut financier. Dust with confectionery sugar. Bake at 375°F /190°C for 12 to 15 minutes. Cool, unmold, and serve.

ingredients

preparation

Prepare brown butter (beurre noisette) by heating in a saucepan. Stir until light brown. Strain and set aside.
Sift and mix all the dry ingredients (sugar, nut powders, flour, and baking powder) in a mixing bowl.
Add the vanilla, trimoline, egg whites, and the warm brown butter using a hand whisk.
Let each hazelnut financier mature overnight.
Pipe the mixture into a 1 ½ “flexipan” of your choice until it is 2/3 full.
Sprinkle candied orange peels and crushed hazelnuts on top of each hazelnut financier.
Dust with confectionery sugar.
Bake at 375°F /190°C for 12 to 15 minutes.
Cool, unmold, and serve.