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The ingredients needed to make Marron Glacé and Hazelnut Financiers:
- Provide 65 grams Egg whites
- Get 30 grams Hazelnut powder
- Use 30 grams Cake flour
- You need 40 grams Raw cane sugar
- Get 15 grams Maple syrup
- Use 65 grams Unsalted cultured butter
- Get 1 pinch Salt
- Use 1 of each Marron glacés (broken ones are fine)
Instructions 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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