PLUM AND HAZELNUT FINANCIER – CASSEROLE & CHOCOLAT
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Cook time: 30 minutes
Yield: 16-18 pces
|180 g hazelnut powder|
|90 g caster sugar|
|60 g brown sugar|
|50 g egg whites (a little less than 2 egg whites)|
|60 g egg yolks (approx 3 egg yolks)|
|65 g icing sugar|
|170 g butter|
|1 pinch of salt|
|90 g flour|
|7 g baking powder|
|1 g vanilla powder|
|200 g egg whites (approx 6 egg whites)|
|30 g caster sugar|
- Mix in your food processor the hazelnut powder, the 90 g caster sugar, the brown sugar, the icing sugar, salt, and vanilla powder.
- Add the 50 g of egg whites and the egg yolks and mix.
- Make a hazelnut butter : melt at medium heat the butter. When the butter stops foaming, it will ‘sing’, then it will get brown and have a hazelnut smell.
- Pour the butter through a sieve into a cold bowl in order to stop the cooking.
- Add the hazelnut butter to your batter.
- Add the flour and baking powder and mix.
- Whip the 200 g of egg whites with the 30 g of caster sugar in thirds. You should get a foamy mousse (but not too firm).
- Add this mousse to your mixture with a spatula.
- Pour in your mold up to 2/3 of the height.
- Then put your plums cut in half.
- Bake for 20 à 25 minutes at 160 degrees (check the baking with a knife).
- Unmold and let your financiers cool down (this part is tricky, make sure kids are not around!! 😉 )
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