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people
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Ingredients
- 45 g Flour all purpose
- 25 g almond flour
- 20 g hazelnut flour
- 120 g confectioners sugar
- 85 g butter unsalted, melted
- 105 g egg whites
- 2 tbsp Argan oil
Ingredients
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Instructions
- Preheat oven to 325°F.
- Roast almond flour and hazelnut flour till lightly browned. When done, bring the oven up to 400°F.
- Place a couple inches of water in a saucepan and bring it to a boil. Then reduce the heat to a low simmer.
- When the nut flour cools down, mix with confectioners sugar and all purpose flour. Sift it through a fine sieve into a bowl.
- Stir in egg whites and mix well.
- Put the bowl on top of the saucepan, making sure the bottom of the bowl doesn’t touch the hot water.
- Mix well until the batter reaches to body temperature (till it is warm to the touch).
- Remove from the saucepan and gradually mix in the melted butter and argan oil.
- Put the batter in an airtight plastic container and let it rest overnight in the fridge.
- When ready to bake, take the batter out of the fridge and divide it into molds on the sheet pan.
- Let the batter come to room temperature. (about 30 minutes)
- As soon as you place the sheet pan in the oven, lower the temperature to 350°F and bake financiers until golden brown. (about 20−30 minutes)
Recipe Notes
Reiko Akehi, Pastry Chef, Private Chef for high-profile families
Chef Consultant for Kai (Ito-en), Lady M, The City Bakery, Writer, Dessert book ‘New York Dessert Style’, Bunga Publishing, in Japanese. Food Journalist for Japanese magazines. Culinary Instructor @Institute of Culinary Education and @My favorite recipes. Assistant Pastry Chef @Bouley.
For more info and recipes please visit www.reikonyc.com All recipes are Reiko’s own.