Chocolate & Hazelnut Financiers
YOU WILL NEED
Medium disposable piping bag (optional), 16-hole silicone mould (shape of your choice), or a greased, non-stick 12-hole muffin tray.
STEP 1 Heat the oven to 220°C/200°C fan/425°F/Gas 7.
STEP 2 Melt the diced butter in a small pan over a medium–high heat for 5–10 minutes, until it starts to turn brown at the bottom and smells like popcorn. Remove from the heat and set aside.
STEP 3 In a bowl whisk together the sugar, ground hazelnuts, cocoa powder and flour. Add the honey and egg white and whisk until well combined.
STEP 4 Pour the melted brown butter into the bowl with the sugar mixture and whisk again until completely combined.
STEP 5 Spoon the mixture into the piping bag, if using, and snip a 1cm hole in the end. Pipe equal amounts of the mixture into the holes in your silicone mould or greased muffin tray. Alternatively, simply spoon in the mixture in equal amounts.
STEP 6 Bake the financiers for 10–15 minutes, until a skewer inserted into the centres comes out clean. Remove the tray from the oven and place it on a wire rack to allow the cakes to cool (about 10–15 minutes).
STEP 7 Use a teaspoon to drizzle each financier with a little melted hazelnut spread and sprinkle over a few chopped hazelnuts.
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