Financier: A bar of gold that you can eat!

Ok, it's not a real gold, but the shape and the golden color of this sweet resemble the gold, ^ ^. So this time let enjoy the taste of gold. The main flavor of the financier comes from the “Beurre noisette”, or the hazelnut butter (the smell of the burn butter really resemble the nut fragrance).

The base of the cake is almond powder and the egg white, so it is good way to use the leftover egg white too. I want to make this cake a long time ago, but I just can't find the financier mold. Until my friend brought them for me from Japan (well, I think you can find everything there, haha).
So, I made it as soon as I got the molds, the recipe came from the book name ..........  But I had some problem with the look, so I had to make them many time before it comes out like this. So, I suggest pouring the batter about 3/4 of the mold.

Financier
Makes about 18 pieces

130g	Egg white
130g	Caster sugar
50g	Cake flour
5g	Corn flour
50g	Almond powder
3g	Baking powder
130g	Salted butter

Melt the butter in the pan over low heat, until the milk solids sink to the bottom of the pan and begin to brown. Remove the pan from the heat and let the butter cool completely.(it’s called “Beurre noisette”)

Preheat the oven to 200°C
Sift the flour, almond powder, corn flour and baking powder together, set aside.

Mix the egg white and the sugar, just to combine.
Pour the flour mixture into the egg white, beat to combine, then pour the butter into the batter.
Mix until combine.

Generously butter 18 financier molds. Dust the molds with flour and tap out the excess.


Pass the batter through the sieve.
Pour the batter into the prepared molds, (about 25g/mold).
Bake for 10-12 minutes until golden brown.

Financier: A bar of gold that you can eat!