Simple Step to Making Tasty Marron Glacé and Hazelnut Financiers

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Marron Glacé and Hazelnut Financiers

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Here are the ingridients that are required to serve a tasty Marron Glacé and Hazelnut Financiers:

  1. Prepare 65 grams of Egg whites.
  2. You need 30 grams of Hazelnut powder.
  3. Get 30 grams of Cake flour.
  4. Use 40 grams of Raw cane sugar.
  5. Prepare 15 grams of Maple syrup.
  6. Get 65 grams of Unsalted cultured butter.
  7. Use 1 pinch of Salt.
  8. Get 1 of of each Marron glacés (broken ones are fine).

Done with the ingridients? Here are the sequences on producing Marron Glacé and Hazelnut Financiers:

  1. Preliminaries: Freeze the egg whites, and let them defrost naturally before you need them..
  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..
  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..
  4. When the butter is the color of hazelnuts (a pretty brown), filter it through a strainer and leave to cool..
  5. Thinly grease the financier molds with butter, and dust with bread flour. Preheat the oven to 200 °C..
  6. Combine the egg whites with sugar, and add the maple syrup and salt..
  7. Sift the hazelnut powder and cake flour together and add to the Step 5 bowl. Mix well..
  8. Gently pour in the lukewarm browned butter, and mix well again..
  9. Spoon the batter into the molds about 80% full. Put pieces of marron glacés of the size you like in the middles..
  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..
  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..
  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)..
  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..
  14. There's a tender piece of marron glacé inside, and the financiers are really moist and delicious..

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