Anne-Laure at Tasty Diaries, was so kind to come up with a Chateau Rouge Jasmine green tea inspired French treat.

Time:40 min,
Total prep time: 1H30 min (plus overnight chilling)
Serves: makes between 25 and 30 small financiers

Prepare the brown butter (beurre noisette):

  • Chop the butter into even chunks and toss them into a large saucepan, you want to maximise the boiling surface. Melt over moderate heat, stirring occasionally. After a few minutes, the butter will start boiling as its water content starts evaporating. Keep the occasional stir.
  • Once all the water has evaporated, the boiling will subside and a lovely toasted, nutty scent will start emanating from the pan. Keep heating and stirring until the butter takes a deeper shade and the small solid milk particles that have appeared during the heating process turn golden. Take off the heat and allow the butter to slowly cool down in the pan. If you keep heating the butter past this point, it will become dark brown and the small particles will burn, giving the butter a strong bitter taste. Would you unfortunately get there, throw the butter away and start over.

Make the financiers:

  • Sift together the flour, almond, sugar, and tea.
  • Stir in half the egg whites until no dry ingredients remain. With an electric mixer, whisk in the remaining egg whites until obtaining a smooth dough. Stir in the warm, melted brown butter with a spatula until reaching a homogenous batter.
  • Store in the fridge in a sealed container overnight. If you have a piping bag, pour the batter into it before storing it in the fridge.
  • Preheat the oven to 210 degrees C.
  • Using a financier mould with shallow rectangular cavities (or alternatively a muffin mould), pipe or spoon a bit of dough into each cavity. If spooning, use two spoons to make the process easier. Don’t drop too much dough into each cavity, financiers are flat cakes so 1 cm dough height is plenty.
  • Bake for 10 minutes, until the edges start browning. If using a tin mould, unmould the financiers 1 minute after taking out of the oven. If using a silicone mould, wait for 10 min before unmoulding

Serve with tea and fresh berries for a most decadent afternoon tea. Voilà!