I’m a huge lover of anything in miniature.
So financiers (aka little French cakes) are among my favorite desserts.
Made with a mixture of almond meal and all-purpose flour, they’re light and delicate while still packing a lot of flavors.
Today I’m bringing you this recipe for pear financiers because of #fall. Just be sure to use a real vanilla bean, that’s the key!
150 g unsalted butter
120 grams egg whites
125 grams sugar
55 grams flour
55 grams almond meal
1 vanilla bean
1/2 pear, peeled cored and diced
- Cook the butter in a small saucepan until it starts to foam and dark particles start to form on the bottom of the pan. It will smell nutty. Strain the butter and let it cool.
- Cut the vanilla bean in half and use the back of your knife to scrape out the beans. Whisk together the vanilla beans, egg whites, sugar, flour, and almond meal. Slowly add the brown butter and whisk until it is incorporated. Let the batter rest in the refrigerator overnight.
- Spoon the batter into silicone molds. Top each pear and bake at 375 F for about 10-25 minutes or until golden. The time will vary depending on the size of the mold. I used these 2.5 oz cup molds and baked mine for about 22 minutes. Just make sure that a toothpick inserted into the center of the financier comes out clean.
- Remove from the oven and transfer to a baking tray to cool. Dust with powdered sugar.