Hazelnut financiers – Nicolas Bernardé

12/02/20224passionfood

Prep time: 25 minutes

Cook time: 15 minutes

Serves: To make 20 financiers - friands (if using a mini -muffin tin)

First time I have made these hazelnut financiers, was for the charity organised by my husband’s company, I also made one of my favourite sweet “amaretti with honey, citrus and orange blossom – Ottolenghi “. I was so happy to be part of this event which was for the benefit of the “Emirat Red Crescent”.

Financiers are a classic French pastry, they are versatile and can be made with chocolate, pistachio, hazelnut, coconut, fruit or plain. They are also known as “friands “ in Australia and New Zealand.

These financiers are chef Nicolas Bernardé ’ s recipe. I had already shared with you his amazing “Salmon loaf cake ” .

The recipe is from his book “invitation d’un pâtissier voyageur”. And I must say that these Hazelnut Financiers are the best I have ever tasted.

How to make these Hazelnut financiers ?

In the bowl of an electric mixer fitted with the paddle attachment mix the dry ingredients and the honey. Then melt the butter and the salt until you get a nice brown butter, add it immediately to the previous mixture. Wait 10 minutes before incorporating the egg whites all at once.

Cover the batter and leave it to rest for at least 6 hours or overnight in the fridge. Once time to bake, fill the moulds, sprinkle with roughly chopped hazelnuts then bake.

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Hazelnut financiers - Nicolas Bernardé

12/02/2022 4passionfood

Prep time: 25 minutes
Cook time: 15 minutes
Total time: 40 minutes

Serves: To make 20 financiers - friands (if using a mini -muffin tin)

The batter needs to rest at least 6hours or overnight in the fridge.

Ingredients :

50 g almonds powder, (If you dont want to use hazelnut in this recipe just go for 75g of almonds powder instead of 50)
25 g hazelnut powder
140 g icing sugar, sifted
60 g all purpose flour, sifted
37,5 g honey , chef uses forest honey
5 g baking powder
100 g unsalted butter, to make brown butter
1,5 g fine salt
100 g egg whites
some hazelnuts , Roughly chopped to decorate

Method :

1)
In a bowl of an electric mixer with the paddle attachement in place, mix the flour, the almonds and hazelnut powders, baking powder, icing sugar and the honey. Set aside.
2)
Place the butter cut into small pieces in a small saucepan and cook over a low heat until melted. The butter will foam (as you can see in picture 1). Then increase the heat to medium – high and continue cooking, gently swirling the pan from time to time, until the butter turns a rich golden brown colour and smells of toasted nuts. But be careful to not burn it.

Strain through a fine – mesh sieve, discarding the solids.
3)
Add the butter immediately to the first mixture ( dry ingredients + honey) and mix. You’ll end up with a texture similar to a crumble.
4)
Wait 10 minutes before adding the egg whites in one time. Mix until all ingredients are combined and there are no more lumps. Make sure to not over mix.

Cover the batter with a cling film, making sure that it actually touches the surface of the batter to prevent a skin to form. Transfer to the fridge for at least 6 hours or overnight.
5)
For me the baking was a challenge, the chef advices to bake the “Financiers “ in a preheated oven to 200°C Fan for 7 minutes. That exactly what I did on my first try, but the “financiers” started to become very brown after 4 minutes and the inside stills unbaked. So I decided to go for 180°C then I tried 165°C Fan for 14 – 16 minutes and that was perfect for me.

So its up to you, you can always try baking them at 200°C Fan for 7 minutes and probably cover with foil after 4 minutes of baking. Or go for 165°C Fan for 14 minutes or even 16 minutes max.
6)
Butter the moulds and dust them with some flour, tap away any excess flour. Spoon the batter into each mould filling them three – quarters full. Put over some roughly chopped hazelnut. Bake ( depending on your choice (see above).

A skewer inserted into the center should come out clean.
7)
Enjoy !!

Nutrition

Hazelnut financiers – Nicolas Bernardé

How to make these Hazelnut financiers ?