The depth allows you to enjoy the contrast between the crispy outside and the soft inside when freshly baked. It will be moist and fluffy the next day.
Ingredients
- Unsalted butter 65g
- Egg white 66g
- Honey 14g
- Fine granulated sugar 53g
- Salt 0.6g
- Almond poodle 35g
- Light flour 26g
- Baking powder 1.4g
Instructions
- Melt the butter in a saucepan over medium heat, stirring constantly with a silicone rubber spatula.
- The bubbles gradually become larger and then become finer.It becomes a creamy foam and gradually changes color.
- When it turns light brown, turn off the heat and place a bowl of water on the bottom of the pot to stop the heat from getting too hot and keep it from getting too cold.
- Put the egg whites, honey, fine granulated sugar, and salt in a bowl and bring to boiling water, then mix with a whisk to break up the egg whites.
- Add the sifted flours and mix well.
- Add the browned butter you made and mix.
- Put into a piping bag and add about 25g into the baking molds.
- Lower the preheated oven to 190 degrees and bake for about 11 minutes.
