Crispy Almond Croquant Financiers
Making Crispy Almond Croquant Financiers
Today, I’m sharing a recipe for sweet and crispy almond croquant financiers! These delightful treats combine the rich flavor of browned butter with the satisfying crunch of almond croquant, creating a perfect balance of textures and tastes. They are perfect for an elegant afternoon tea or a special homemade dessert.
Ingredients
- 75g Unsalted Butter
- 60g Egg Whites (from approx. 2 large eggs)
- 60g Granulated Sugar
- 8g Honey
- A little Vanilla Extract or Vanilla Oil (optional)
- 35g Almond Flour
- 25g Cake Flour (or All-Purpose Flour)
Topping
- Almond Croquant, as needed
- Almond Croquant, as needed
Cooking Instructions
Step 1
In a small saucepan, melt 75g of unsalted butter over medium-low heat. Continue cooking until the butter begins to brown and develops a nutty aroma, indicating it’s becoming ‘beurre noisette’ (browned butter). Once the bubbling subsides and it turns a light brown, immediately remove from heat. To cool it quickly and stop the cooking process, place the saucepan in a bowl of ice water and stir. This browning deepens the butter’s flavor.
Step 2
In a mixing bowl, gently whisk 60g of egg whites (about 2 large egg whites) with a whisk or fork. You just want to break them up slightly, not create a lot of foam.
Step 3
Add 60g of granulated sugar, 8g of honey, and a dash of vanilla extract (or oil) to the whisked egg whites. The vanilla enhances the overall aroma and taste.
Step 4
Whisk everything together gently until well combined. Continue whisking until the sugar is mostly dissolved, but try not to incorporate too much air.
Step 5
Sift 25g of cake flour and 35g of almond flour directly over the egg white mixture. Sifting helps prevent lumps and ensures a smoother batter.
Step 6
Using a spatula, gently fold the dry ingredients into the wet ingredients until just combined and no dry streaks of flour remain. Be careful not to overmix, as this can make the financiers tough.
Step 7
Pour the cooled browned butter (heated to about 50-60°C or 122-140°F) into the batter. Make sure the butter isn’t too hot, or it might cook the egg whites.
Step 8
Using the spatula, fold the butter into the batter in one direction until it is fully incorporated and no oiliness remains visible. The batter should look smooth and emulsified.
Step 9
Lightly butter your financier molds. Fill each mold with the batter, reaching about 80% of the way full. Avoid overfilling, as the batter will expand during baking.
Step 10
Generously sprinkle the almond croquant over the top of the batter in each mold. This will create a wonderful crunchy topping.
Step 11
Baking instructions (based on Rakujin mini oven): Preheat the oven to 200°C (392°F) for the top and 190°C (374°F) for the bottom for 5 minutes. Then, reduce the temperature to 180°C (356°F) for the top and 175°C (347°F) for the bottom, and bake for 18 minutes. Baking times and temperatures may vary depending on your oven, so keep an eye on them.
Step 12
Once baked, carefully remove the financiers from the oven and transfer them to a wire rack to cool completely. This ensures they achieve the perfect crispy exterior and moist interior. Arrange them prettily on a serving plate once cooled.
Step 13
Prepare a warm latte or your favorite beverage to enjoy alongside your freshly baked financiers for a perfect treat.
Step 14
Your delicious Almond Croquant Financiers are ready! Enjoy the delightful combination of crispy topping and moist, buttery cake.
