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1
Cut the butter into dices, put into a pan and heat.
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2
When the butter starts to brown, take it off the heat.
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3
If it's a bother you don't have to dice the butter.
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4
Use a paper towel or a coffee filter to filter the browned butter.
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5
You an use a tea strainer instead, but don't include the browned butter bits.
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6
Sift the * ingredients together or mix together well with a whisk.
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7
Mix the egg whites gently just to loosen them up, but do not whip them into bubbles.
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8
You can use chopsticks instead of a whisk for this task.
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9
Add the * ingredients and mix until it's no longer floury.
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10
Don't over beat or knead the batter.
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11
Add the browned butter and honey, and mix until the batter is smooth and shiny.
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12
Cover with plastic film and rest in the refrigerator for half a day.
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13
Brush the financier mold with softened butter, and chill the mold in the refrigerator.
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14
Dust the mold with bread flour sift through a tea strainer, and shake off any excess flour.
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15
Mix up the chilled batter again, and pour into the mold.
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16
Drop the mold several times onto the counter top to remove any air bubbles.
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17
Leave the mold for a while until the surface is smooth.
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18
Bake in a preheated 180 C oven for 15 to 18 minutes.
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19
Take out of the mold, and cool on a rack.
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20
Wrap up tightly in a plastic bag or with plastic film before the surface starts to dry, and let rest for half a day.
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21
Ideally you want to wrap each one up individually, then put them in a plastic bag.
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22
For cocoa financiers: Reduce the cake flour by 20 g and add 20 g of cocoa powder.
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23
For kinako financiers: Reduce the almond flour by 20 g, and add 20 g of kinako (roasted soy bean flour).
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24
I edited the recipe a little.
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25
Please also try my recipe for Crispy and Tender Almond Cookies -.
