Vanilla Financiers
Madagascar Bourbon vanilla financiers: brown butter, egg whites, ground almonds and vanilla caviar. For a 20-cavity mould.
- Prep 20 min
- Cooking 12 min
- Total 32 min
- Difficulty Easy
The financier gets its flavour from brown butter and Madagascar vanilla, mixed into a batter of egg whites and ground almonds. Our family grows and prepares this vanilla in the SAVA region, in north-east Madagascar.
This amount fills a 20-mould financier tin.
Preparation
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Melt the butter in a small saucepan over medium heat until it turns a hazelnut colour and smells toasted. Remove from the heat and let cool slightly.
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In a bowl, mix the icing sugar, ground almonds and flour.
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Add the egg whites and salt, then whisk until you get a smooth batter, without trying to whip them.
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Fold in the vanilla caviar, then drizzle in the cooled brown butter, mixing until you get a smooth, even batter.
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Cover and let rest for 30 minutes in the refrigerator: the batter thickens slightly and spreads more evenly in the moulds.
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Preheat the oven to 200°C (400°F). Divide the batter among a buttered 20-cavity financier mould, without filling right to the top.
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Bake for 10 to 12 minutes, until the edges are golden and the centre is still soft. Unmould while warm onto a wire rack.
The little extra that changes everything
Let the brown butter cool slightly before folding it in: too hot, it will cook the egg whites and change the texture of the batter. A spell in the fridge before baking helps the financiers rise well in the centre. To learn more about vanilla caviar, see the caviar yield of a vanilla pod. Another vanilla treat: Madagascar chocolate-vanilla cookies. Our products for this recipe: Madagascar Bourbon Vanilla Caviar (20g)
