Ingredients

• Unsalted butter (to make 200g of beurre noisette) 250g
• Egg whites 180g
• Sugar 150g
• Ground almonds 100g
• Flour 80g

Tools

• Food Processor

Method

To make the beurre noisette:

1. Put 250g of unsalted butter into the bowl. Don't attach a tool, but heat to 140ºC - as the butter melts and the temperature rises the butter will start to make a crackling/ bubbling noise.
2. When the mixture stops making this noise the butter is ready. Take the bowl off the machine, scrape all the reduced butter off the bottom of the bowl and allow to cool.

To make the financier:

1. Place all the ingredients (including the beurre noisette) into the Food Processor Attachment and process until smooth.
2. Spoon the mixture into a piping bag and either pipe onto a baking tray into 4cm discs or into financier moulds. Both should be topped with half a raspberry or other soft fruit or a sliced nut. Then bake in a preheated oven set at 180ºC/350°F/Gas 4 for 8 minutes.

Variations :

 
Chocolate

  
Add 40g cocoa powder, at stage 1 "to make the financier"

  
Orange

  
Add 40g orange confit ,at stage 1 "to make the financier"