Make these once and you’ll understand why I baked a dozen in one shot! A financier is a small French cake: crisp edges, a dense almond centre, and a flavour that comes almost entirely from browned butter. The one change I made is swapping the honey for maple syrup, because that’s what sits in my cupboard and because it felt obvious. The result beats the original, and I know exactly what I’m saying there.<\/p>\n
Three or four minutes in a light-coloured pan and your butter goes from yellow to golden brown, smelling like toasted hazelnuts. THAT is where the flavour lives, not in the almonds. I strain it through a fine sieve but I let the little golden specks through, because that’s pure flavour and throwing it out would be a shame. Don’t walk away. The gap between perfect and burnt is measured in seconds.<\/p>\n
Start to finish this is a twenty-minute recipe, and the bake decides everything. I pushed mine to fifteen the first time and they were very good, but I should have pulled them sooner. Thirteen is the number. You’ll see a small dome rise on top, and if you lift one with a fingertip the underside is deep golden. That’s your cue. I promise you’ll eat three standing at the counter before they ever reach a plate.<\/p>\n","protected":false},"excerpt":{"rendered":"
French financiers made with brown butter and maple syrup. Crisp edges, soft almond centre, and only 13 minutes in the oven.<\/p>\n","protected":false},"featured_media":63492,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_yoast_wpseo_focuskw":"financiers recipe","_yoast_wpseo_title":"Financiers Recipe (Maple Brown Butter)","_yoast_wpseo_metadesc":"French financiers made with brown butter and maple syrup. Crisp edges, soft almond centre, and only 13 minutes in the oven.","_yoast_wpseo_meta-robots-noindex":"","_yoast_wpseo_meta-robots-nofollow":"","_yoast_wpseo_canonical":"","_yoast_wpseo_opengraph-title":"Financiers Recipe (Maple Brown Butter)","_yoast_wpseo_opengraph-description":"French financiers made with brown butter and maple syrup. Crisp edges, soft almond centre, and only 13 minutes in the oven.","_yoast_wpseo_opengraph-image":"","_yoast_wpseo_twitter-title":"","_yoast_wpseo_twitter-description":"","_yoast_wpseo_twitter-image":"","_relevanssi_hide_post":"","_relevanssi_hide_content":"","_relevanssi_pin_for_all":"","_relevanssi_pin_keywords":"","_relevanssi_unpin_keywords":"","_relevanssi_related_keywords":"","_relevanssi_related_include_ids":"","_relevanssi_related_exclude_ids":"","_relevanssi_related_no_append":"","_relevanssi_related_not_related":"","_relevanssi_related_posts":"","_relevanssi_noindex_reason":""},"recipe_category":[195],"sponsorship":[],"class_list":["post-63503","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","recipe_category-pastries"],"acf":[],"yoast_head":"\n