Simple Way to Make Speedy Marron Glacé and Hazelnut Financiers
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We hope you got benefit from reading it, now let's go back to marron glacé and hazelnut financiers recipe. To make marron glacé and hazelnut financiers you need 8 ingredients and 14 steps. Here is how you achieve that.
The ingredients needed to make Marron Glacé and Hazelnut Financiers:
- Get 65 grams of Egg whites.
- You need 30 grams of Hazelnut powder.
- Provide 30 grams of Cake flour.
- Get 40 grams of Raw cane sugar.
- Take 15 grams of Maple syrup.
- Take 65 grams of Unsalted cultured butter.
- Take 1 pinch of Salt.
- Take 1 of of each Marron glacés (broken ones are fine).
Steps to make Marron Glacé and Hazelnut Financiers:
- Preliminaries: Freeze the egg whites, and let them defrost naturally before you need them..
- Make the browned butter: Put the butter in a pan and heat it up over medium heat. When it is foamy and the color starts to change, turn the heat down to low..
- When the butter starts bubbling, it will start to smell browned and nutty. Shake the pan occasionally to check on the color of the butter..
- When the butter is the color of hazelnuts (a pretty brown), filter it through a strainer and leave to cool..
- Thinly grease the financier molds with butter, and dust with bread flour. Preheat the oven to 200 °C..
- Combine the egg whites with sugar, and add the maple syrup and salt..
- Sift the hazelnut powder and cake flour together and add to the Step 5 bowl. Mix well..
- Gently pour in the lukewarm browned butter, and mix well again..
- Spoon the batter into the molds about 80% full. Put pieces of marron glacés of the size you like in the middles..
- Bake in a 200 °C oven for 13 minutes. When the batter has puffed up a bit and the tops are browned, the financiers are done..
- Take them out of the molds immediately and cool on a rack. When they have cooled down completely, put into a tightly sealed container and rest for 1-2 days to finish..
- These are broken marron glacés. They are quite cheap. Find them at stores that sell baking ingredients and so on (such as Kaldi and Fujisawa Shoten in Japan)..
- I don't actually own financier molds, so I always use madeleine molds instead. The flavor doesn't change and the results are very pretty. Use your favorite mold for this..
- There's a tender piece of marron glacé inside, and the financiers are really moist and delicious..
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