Golden powdered milk financiers

Golden powdered milk financiers


  • Quantity
    Makes 12 large financiers
  • Preparation
    20 minutes
  • Cooking
    8 minutes

The ingredients

  • 5 tbsp of Régilait powdered milk
  • 100g of butter
  • 200g of icing sugar
  • 75g of flour
  • 2 pinches of baking powder
  • 75g of powdered almonds
  • 6 egg whites

Preparation

Prepare some brown butter

  1. In a saucepan, melt the butter and leave it on a medium heat until it turns brown in colour.
  2. Filter and leave to cool down.

Roast the powdered milk

  1. Place the Régilait powdered milk in a small frying pan and heat it at a medium heat, stirring often, until the powdered milk is golden brown. Leave to cool.
  2. Blend the icing sugar, flour, powdered almonds, yeast and golden powdered milk. Then add the egg whites gradually to avoid lumps, while stirring with a spatula. Finally, pour in the lukewarm, runny brown butter and blend.
  3. Preheat the oven to 210°C. Fill the financier pastry moulds to 3/4 of their height.
  4. Place in the oven to 210°C until the financiers are nicely browned. Allow to cool slightly before turning out.

For an even fancier touch, coat your golden powdered milk financiers with Tartines & Desserts hazelnut chocolate.