Recipe courtesy of The French Pastry School - Chicago, IL PREPARATION TIME: 20 MINUTES BAKING TIME: 7 MINUTES MOLD: MINI MUFFIN TRAY 20 HOLE INGREDIENTS FOR HAZELNUT FINANCIERS Butter, unsalted, ¼ cup Confectioners’/icing sugar, sifted ¾ cup + 3 Tbls Hazelnut powder ½ cup All-purpose fl our 1/3 cup Baking powder ¼ cup Honey, clover 1 ½ tsp Fresh egg whites 2 eggs Vanilla extract ½ tsp Hazelnuts, chopped 1/3 cup METHOD Melt the butter over low heat until it begins to brown slightly. Set aside. Mix all of the dry ingredients together (confectioners’/icing sugar, hazelnut powder, all-purpose fl our, baking powder). Add the honey, half of the egg whites, and the brown butter. Add the rest of the egg whites and the vanilla extract. Rest for 2 hours in the refrigerator. Preheat the oven to 375°F/190ºC Pipe into the mould two-thirds full and top with chopped hazelnuts. Bake for 7-8 minutes. Allow to cool for 30 minutes and then unmold. Serve or store in an airtight container. Download the recipe pdf here. Watch our recipe demonstration on the Silpat Youtube channel!
