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Home Chestnut Marron Glacé and Hazelnut Financiers

Marron Glacé and Hazelnut Financiers

Name: How to cook Marron Glacé and Hazelnut Financiers - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 10 servings
Cuisine: Us

Introduce

Chef :

cookpad.japan

Marron Glacé and Hazelnut Financiers

I found some broken marron glacé on sale, so I decided to make financiers with them. I tried combining hazelnut powder and maple syrup in the batter, which was a perfect combination. These financiers have a very fall flavor.

Ingredient

Food ration :

10 servings

65 grams

Egg whites

30 grams

Hazelnut powder

30 grams

Cake flour

40 grams

Raw cane sugar

15 grams

Maple syrup

65 grams

Unsalted cultured butter

1 pinch

Salt

of each Marron glacés (broken ones are fine)

Cooking instructions

* Step 1

Preliminaries: Freeze the egg whites, and let them defrost naturally before you need them.

* Step 2

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.

* Step 3

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.

* Step 4

When the butter is the color of hazelnuts (a pretty brown), filter it through a strainer and leave to cool.

* Step 5

Thinly grease the financier molds with butter, and dust with bread flour. Preheat the oven to 200 °C.

* Step 6

Combine the egg whites with sugar, and add the maple syrup and salt.

* Step 7

Sift the hazelnut powder and cake flour together and add to the Step 5 bowl. Mix well.

* Step 8

Gently pour in the lukewarm browned butter, and mix well again.

* Step 9

Spoon the batter into the molds about 80% full. Put pieces of marron glacés of the size you like in the middles.

* Step 10

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.

* Step 11

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.

* Step 12

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).

* Step 13

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.