Financiers Recipe (Maple Brown Butter)

  • Preparation 15 min
  • Cooking 13 min
  • Servings 12
  • Freezing Absolutely

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Ingrédients

  • 7 tbsp (100 g) salted butter
  • 3 egg whites (90 g), at room temperature
  • 7 tbsp (90 g) granulated white sugar
  • 1 tbsp (15 ml) maple syrup
  • 6 ½ tbsp (50 g) all-purpose flour
  • 7 ½ tbsp (45 g) blanched almond flour
  • ⅛ tsp (0.5 ml) baking powder
  • Thinly sliced almonds, to garnish (optional)
  • Butter for the pan

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Preparation

  • In a medium light-coloured skillet, melt the butter over medium-low heat. It will foam as it melts. Stir constantly so the milk solids don’t stick and burn. After about 3 to 4 minutes the butter turns from yellow to golden brown and smells nutty. Pull it off the heat as soon as the solids are deep golden, never black.
  • Strain the butter immediately into a heatproof bowl, letting the little golden specks from the bottom of the pan go through. Transferring it right away stops the hot pan from cooking it further. Let it cool completely.
  • Preheat the oven to 375°F (190°C) and butter a 12-cavity financier pan generously.
  • In a large bowl, whisk the egg whites lightly to break them up. Add the sugar and maple syrup, then whisk by hand until the sugar has dissolved.
  • Sift the all-purpose flour, almond flour and baking powder over the top, then whisk until smooth.
  • Add the cooled brown butter and whisk until fully incorporated.
  • Transfer the batter to a piping bag, or to a freezer bag with one corner snipped off, and fill each cavity three-quarters full. Don’t fill them to the top. A spoon works perfectly well too.
  • Garnish with sliced almonds if you like.
  • Bake for 12 to 15 minutes, with 13 being the sweet spot. They’re ready when a dome forms on top and the underside is deep golden when you lift one slightly.
  • Unmould immediately and let cool completely on a rack.