Fluffy and moist financier

Fluffy and moist financier


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.


  • 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


  1. Melt the butter in a saucepan over medium heat, stirring constantly with a silicone rubber spatula.
  2. The bubbles gradually become larger and then become finer.It becomes a creamy foam and gradually changes color.
  3. 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.
  4. 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.
  5. Add the sifted flours and mix well.
  6. Add the browned butter you made and mix.
  7. Put into a piping bag and add about 25g into the baking molds.
  8. Lower the preheated oven to 190 degrees and bake for about 11 minutes.