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1
Preliminaries: Freeze the egg whites, and let them defrost naturally before you need them.
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2
Make the browned butter: Put the butter in a pan and heat it up over medium heat.
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3
When it is foamy and the color starts to change, turn the heat down to low.
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4
When the butter starts bubbling, it will start to smell browned and nutty.
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5
Shake the pan occasionally to check on the color of the butter.
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6
When the butter is the color of hazelnuts (a pretty brown), filter it through a strainer and leave to cool.
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7
Thinly grease the financier molds with butter, and dust with bread flour.
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8
Preheat the oven to 200 C.
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9
Combine the egg whites with sugar, and add the maple syrup and salt.
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10
Sift the hazelnut powder and cake flour together and add to the Step 5 bowl.
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11
Mix well.
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12
Gently pour in the lukewarm browned butter, and mix well again.
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13
Spoon the batter into the molds about 80% full.
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14
Put pieces of marron glaces of the size you like in the middles.
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15
Bake in a 200 C oven for 13 minutes.
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16
When the batter has puffed up a bit and the tops are browned, the financiers are done.
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17
Take them out of the molds immediately and cool on a rack.
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18
When they have cooled down completely, put into a tightly sealed container and rest for 1-2 days to finish.
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19
These are broken marron glaces.
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20
They are quite cheap.
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21
Find them at stores that sell baking ingredients and so on (such as Kaldi and Fujisawa Shoten in Japan).
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22
I don't actually own financier molds, so I always use madeleine molds instead.
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23
The flavor doesn't change and the results are very pretty.
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24
Use your favorite mold for this.
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25
There's a tender piece of marron glace inside, and the financiers are really moist and delicious.
