Hi everybody. This recipe is the Salty Caramel Financial Instrument that many have requested. I have tested and modified this recipe several times over the past week. Fortunately, many people who have tried this dish say they have never eaten anything so delicious. Contrary to the light texture of my previous financial formula,
This one contains more flour than my basic recipe and lots of caramel sauce. So it has a much richer and richer flavor. I also put caramel sauce on top and sprinkle with Fleur de sel salt.
It looks very nice and also very tasty. It’s delicious, I hope you all try this recipe.

♥ Ingredients

for 12 financiers

87g burnt butter (brown butter)

93g egg whites

68g granulated sugar

11g corn syrup

60g All-purpose flour

60g almond powder

1g baking powder

1g Salt Salt

77g caramel sauce

♥ Tips

1. Weigh 108g of butter because when burned it loses about 20% of its mass.

2. You can replace corn syrup with honey or trimoline.

3.  Even if you don’t let the dough rest, the product will come out fine, puffier, and have a lighter texture.

4.  When sprinkling with salt, if you don’t have caramel sauce on top, sprinkle on top of dough before baking. If you want to spread the caramel sauce on top, sprinkle with salt after the caramel sauce.

♥ Recipe

1. Put the butter in a saucepan and heat until golden brown, then let it sit for a while until used.

2. Put egg whites in a bowl, add sugar, salt, and corn syrup and beat lightly with a whisk to prevent air bubbles and sugar to dissolve.

3. Sift in the almond flour, all-purpose flour, and baking powder, and then use a whisk to mix until the dough forms.

4. Add the brown butter cooled at 40-60 degrees Celsius and mix until completely mixed.

5. Add caramel sauce and mix.

6. Let the dough rest in the refrigerator for about 1 hour.

7. Pour 90% of the dough into the mold and bake in the preheated oven at 190℃ (374℉) for 13 minutes.

* If you leave the baked marshmallows in a well-ventilated place, you can enjoy the crispy crust on the same day of baking, or after it has cooled down completely, if you keep it sealed in a plastic or airtight container, the crust is crispy. The outside disappears, and the moisture circulates everywhere, making both the outside and the inside wet.

*Storage: You can enjoy up to 5 days at room temperature. If you want to keep it longer, seal it and freeze it.