The Sand, the Sea and the Salted Financier

We just had a weekend escapade at Lorne, a seaside town along the Great Ocean Road, Victoria, Australia. The beach is beautiful and it was relaxing hanging out at the resort and cafes. What a perfect atmosphere for a nice weekend and also for the coming Valentine's day... I'm in love! I love my husband, my son and ...not forgetting my hobby, BAKING. LOL!

I love the smell of burnt butter and fell in love with this recipe immediately when I saw this post by Daily Delicious. Pook, the author of Daily Delicious, is a very talented lady that can read lots of languages and bake very well.  

To express my love for the sweet-smelling, nutty-flavored burnt butter, I've made these financiers into heart shapes. I've slightly modified the financiers to give them a little sugary crunch with demerara sugar and the first bite is absolutely speechless for me... 

The salted financier...

We are staying at the Mantra Erskine Beach Resort and these are the views of our holidays...

The beach is right next to our doorstep and sound of waves is so enchanting...

 

Here's the recipe from Daily Delicious (with my modification in blue)

15g Almond meal
30g Hazelnut meal (I replace with almond meal)
113g Icing sugar
45g Cake flour
2g Salt
113g Butter
113g Egg white
11g Invert sugar or honey
Maldon sea salt (I use normal salt)

Put the butter into saucepan and melt over medium heat, then lower the heat and let the butter brown (you can see that the milk segment will turn into brown bit). Let the butter cool. (I added honey into the slightly cooled butter and mix until combined.)

Preheat the oven to 150°C then roast the almond and hazelnut powder for 15 minutes. Let the nut powder cool a bit before using it. Meanwhile turn up the heat to 230°C. (I turn up the heat to only 190°C)

Sift the roasted nut powder with flour and icing sugar. Pour half of the egg white into the flour mixture. (I mixed all egg white into the flour mixture.)

Put the rest of the egg white into a bowl; pour the invert sugar (or honey) into the bowl. Place the bowl over warm water, stir the mixture until the temperature turn into 40°C, and the invert sugar melted. (I didn't do this.)

Grease pan with butter. Pour the egg white mixture into the flour mixture, follow by the melted butter, stir to combine. Divide the batter into the prepared pan, and sprinkle with the salt Turn down the heat to 190°C and bake for 16 minutes or until the financier is brown.

I made 12 mini heart financiers with 1/2 of this recipe with a little bit of excess batter as leftover. I have reduced the icing sugar to 45g for the 1/2 of this recipe. Instead of just salt, I've mixed 1 tsp demerara sugar with a pinch of salt and sprinkle them on the divided batter before baking.

Happy Baking
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