- 130g unsalted butter
- 100g ground hazelnuts
- 50g plain flour
- 130g icing sugar
- 1/2 teaspoon baking powder
- pinch of salt
- 160g egg whites
- optional: around 32 whole unskinned hazelnuts
- Melt the butter and let it bubble until it browns and smells nutty, but not burnt (this is known as 'beurre noisette'). Remove from the heat and set aside to cool slightly while you prepare the rest of the ingredients.
- Sift together the ground hazelnuts, flour, baking powder, icing sugar and salt into a large bowl.
- Add the egg white on top of the sifted dry ingredients. Fold together lightly with a whisk to obtain a smooth, fairly runny mixture, then add the cooled melted butter and fold this through with the whisk. Transfer to a disposable piping bag or clean container and, ideally, let the mix rest in the fridge for a few hours before using. The unbaked batter can be kept in the fridge for up to 3 days before baking off.
- Pre-heat the oven to 190°C conventional or 170°C fan and generously grease a financier mould with melted butter or non-stick spray. Fill the financier batter into a piping bag, snip a small hole at the tip and fill the moulds halfway (don't overfill!). If desired, top each financier with a whole hazelnut. Bake for 8-10 minutes for little loaf moulds, or if using cupcake-sized silicon moulds, 16-18 minutes. They should be well risen, slightly browned and spring back when pressed. Let them cool a little before de-moulding.
- For the tiny financiers, store them in an airtight container as soon as they are just cool (still with a little warmth in them) – this will help keep them from drying out so quickly. These are best eaten on the day they are made, though if stored carefully in an airtight container will keep for the next day as well. Financiers baked off in larger moulds tend to keep a little longer as they do not dry out as quickly.
Marianne is teaching a Contemporary Tiered Buttercream Wedding Cake course with Meringue Favours in June: https://www.squires-school.com/courses/view/contemporary-tiered-buttercream-wedding-cake-with-meringue-favours-2
- Next-level bakes with Makiko Searle
- Working with wafer paper
- Marble, Sparkle and Gold Leaf Wedding Cake
- Candy floss clouds and chocolate bunnies
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