The chestnut cream makes these financiers soft with a crunchy surface. Quick and easy to make, you can't get enough of this recipe !
Ingredients For
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70 g
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65 g
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1 tsp
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x 5
Preparation
1
Preheat the oven to 175°C (350°F). Melt the butter in a saucepan until it takes on a nut-brown color.
2
Mix the confectioners’ sugar, hazelnut powder, baking powder and salt together. Add the egg whites little by little, then add 90 g (3.2 oz) of the chestnut cream.
3
Mix everything together. Add the beurre noisette and mix.
4
Divide the batter between the pre-buttered pans.
5
Bake for 25 minutes at 175°C (350°F). Turn them out and leave to cool on a wire rack.
6
Fill a piping bag with the remaining chestnut cream and fill the cavities in each cake.
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