Durum wheat financiers
Beautiful, bright yellow financiers.
Preparation time : 45 minutes
For approximately 14 financiers.
Ingredients
56
g Brown butter (85 g butter)
150
g GEM 250
45
g Durum Gel
290
g Icing sugar
6
g Salt
105
g Almond flour
280
g Egg whites
10
g Glycerol
30
g Rapessed oil
25
g Water
Preparation
1
Making the Noisette butter
Melt the butter in a saucepan and let it brown to obtain brown butter (ratio: 100 g of butter is equivalent to 65 g of brown butter).
Strain it through a paper towel to remove any solid particles.
2
Making the financiers
Preheat the oven to 180 °C (350°F).
Weigh and sift the flours, icing sugar, salt, and almond flour. Mix them together.
Add the powders into the egg whites and mix in a mixer fitted with a whisk at medium speed. Then add the noisette butter and the remaining ingredients and mix at low speed until smooth.
Put 70 g of the batter into the financier molds using a piping bag.
Bake for 10-12 minutes, reducing the temperature to 160 °C (320°F) immediately after putting in the oven. Remove from the mold while still warm and let it cool on a wire rack.