▶Ingredients (for 11 Financiers)
78 g browned butter,
90 g whites,
56 g sugar,
7 g corn syrup,
56 g almond flour,
21 g AP flour,
1g baking powder,
47g Dark Coverture Chocolate
* 98g of butter is used because it loses about 20% of its weight when burnt.
* I used Valrhona Guanaja (70%) for dark overture chocolate. When using a product with a low cacao content, the texture of the product may change and it may feel slightly sweeter.
1) Put the butter at room temperature in a pan and heat it to make browned butter and let it stand for a while until use.
2) Put the whites in a bowl, add sugar and starch syrup, and gently mix with a whisk until there is a little foam.
3) Sift the almond flour, flour, and baking powder and mix with a whisk until the flour is invisible.
4) Add dark chocolate melted at about 50 degrees Celcius and mix with a whisk.
5) Add the browned butter, which has been set to a temperature around 60 degrees Celcius, and mix until completely mixed.
6) Fill the batter with 8~90% of the mold and bake it in a preheated oven for 200 degrees Celcius 7 minutes and 180 degrees Celcius 7 minutes.(Conventional oven)
* Storage: You can enjoy it in a cool room temperature for up to 5 days. If you want to eat it for a long time, seal it well and freeze it.
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