Chewy and Crispy Salty Caramel Financiers
Homemade Salty Caramel Financiers: The Perfect Balance of Sweet and Salty
Experience the delightful contrast of a crispy exterior and a chewy, moist interior with these Salty Caramel Financiers. Having explored various baked goods, I’ve discovered a fondness for financiers over madeleines! Let’s create these incredibly delicious salty caramel financiers and enjoy a sophisticated treat right at home.
Financier Batter (Makes 10)
- 76g egg whites
- 71g hazelnut butter
- 56g granulated sugar
- 9g corn syrup
- 49g all-purpose flour
- 49g almond flour
- 1g baking powder
- 1g salt
Salty Caramel Sauce
- 63g caramel sauce
- 1g salt
- 63g caramel sauce
- 1g salt
Cooking Instructions
Step 1
In a small bowl, combine the pre-made caramel sauce with 1g of salt and mix well. Heat in the microwave for about 30 seconds, twice, until the sauce reaches approximately 40°C (104°F). (Refer to link @6854081 for detailed instructions on how to make caramel sauce.)
Step 2
Let’s make the flavorful hazelnut butter. Place room-temperature butter in a saucepan and gently melt it over low heat, allowing it to brown. Once small bubbles appear and the butter takes on a deep golden-brown color, remove it from the heat immediately and plunge the saucepan into an ice bath to stop the cooking process. Let it cool to about 40-60°C (104-140°F) before use. (Tip: Using room-temperature butter results in less foam, making it easier to monitor the color. Browning butter causes a loss of about 20% in weight, so consider this and prepare approximately 20% more butter by weight if using room-temperature butter.)
Step 3
In a bowl, combine the room-temperature egg whites with granulated sugar, salt, and corn syrup. Gently mix with a whisk or spatula until just combined, being careful not to whip in too much air.
Step 4
Sift the all-purpose flour, almond flour, and baking powder into the egg white mixture. Whisk until the batter is smooth and free of lumps.
Step 5
Gradually add the cooled hazelnut butter (at 40-60°C or 104-140°F) to the batter in 2-3 additions, mixing well after each addition until fully incorporated and smooth.
Step 6
Pour the warmed salty caramel sauce (heated to 40°C or 104°F) into the batter. Mix gently until the batter is smooth and glossy.
Step 7
Cover the finished financier batter with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld.
Step 8
After chilling, briefly stir the batter with a spatula to loosen it. Transfer the batter into a piping bag.
Step 9
Lightly grease your financier molds with room-temperature butter. (You can also use parchment paper or Silpat liners.)
Step 10
Pipe the batter into the prepared molds, filling them about 70-80% full. Bake in a preheated oven at 190°C (375°F) for approximately 12 minutes. Once golden brown, remove from the oven, let them cool slightly in the pan, then transfer to a wire rack to cool completely. Enjoy your crispy yet chewy Salty Caramel Financiers!
