I made a financier that is crispy on the outside and moist on the inside. Baked in a rectangular shape, it resembles a gold ingot, hence the name Financier. Originally, the top was baked smooth without bursting, but in Korea, the top is swollen and bursts look more appetizing, so I think they prefer it. The shape with the top not burst is crispy on the outside and chewy on the inside, so it’s okay even if the top doesn’t burst. If you want to bake the top so that it bursts, you can bake it at a higher temperature a little, then lower the temperature and bake it completely. During financi, the color of the outer surface must be dark to bring out the proper texture. If you eat it right away, the outside is crispy and the inside is moist, but after a while, the moisture spreads throughout and becomes moist. It’s so simple to make than I thought, and the flavor is really good and delicious by adding burnt butter. While eating, I thought why I had to make this delicious food until now, and I ate it deliciously.
About 10 servings
100g Unsalted butter
85g Egg white (about 3 eggs)
35g Almond flour
40g All-purpose flour
1. Make hazelnut butter by boiling butter in a pot until light brown.
2. Strain through a sieve and put in a bowl to cool. (About 50-60 degrees when used for dough)
3. Coat the oven pan with butter, then add sugar, salt, and honey to the egg whites and mix lightly.
4. Sift flour and almond flour and mix lightly.
5. Add butter (used when the temperature is about 50-60 degrees) and mix evenly.
6. Put it in a piping bag, put it in an oven pan, bake it in a 190 degree oven for about 13 minutes, and take it out right away.