French Hazelnut Financiers
French Financiers Cakes are generally baked with almond flour. Today, we are substituting it with Hazelnut flour, and it is DELICIOUS!
I got this recipe from my friend Lauren (@lolotambouille), and I think she likes Financiers as much as I do! You will it on her website right HERE! Check it out, it just got a “Face Lift” and it is Stunning 🙂
Enjoy & Bon Appetit!
As always, you will find the Step-by-Step Video below the recipe.
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French Hazelnut Financiers
These hazelnut brown butter cakes smell divine. Their cute shape is perfect to share and it is very easy to substitute it for gluten free.
Equipment
Ingredients
- 6 tbsp (90 g) butter (Melted)
- 1 cup (110 g) hazelnut flour
- 2/3 cup (125 g) confectioner sugar (sifted)
- 1/2 cup (130 g) egg whites
- 3 tbsp (50 g) flour (sifted )
- 24 Whole Hazelnuts (For decoration)
Instructions
- Preheat oven to 350F/180C.
- Place butter in a small sauce pan and heat on medium until melted. Then, continue to heat until there are no more bubbles coming up and the whistling has reduced (about 5min). Pass your brown butter through the sift. Set aside.
- In a mixing bowl, whisk together hazelnut flour and confectioner sugar.
- Using a spatula carefully fold in the egg whites.
- Finally, add the flour, the melted butter, and whisk gently until smooth.
- Place your Mini Spiral Flexipat® Tray on the top of your Medium Perforated Baking Sheet.
- Fill your Pastry Bag with the batter and carefully pipe it onto each well of the Flexipat®.
- Bake for 15 minutes at 350F/180C. (Every oven heats differently, monitor your financiers from 12min)
- Once your financiers are out of the oven, let them cool down for about 10min. Then, Unmold, Serve with a hazelnut and Enjoy! Bon Appétit!
YouTube Video
Photos
Nutrition
Calories: 83kcal | Carbohydrates: 5g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 33mg | Potassium: 20mg | Fiber: 1g | Sugar: 4g | Vitamin A: 88IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com
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Are the egg whites whipped ?
Hello Swarna, the egg whites should simply be added as is to the hazelnut flour and confectioners sugar, before adding the flour and cooled melted butter. They do not need to be whipped at all. Hope this help! Try the recipe, these cakes just melts as you eat them, my favorite! ~Nessa