Brown butter seems like such a cheffy thing. It’s not. Promise. And really gives a depth of flavour. Mind you, you can’t leave it alone while browning, and it’s a little like caramel. Turn your back on it for one second and it’s gone too far.
As you know at this stage, I’m more than a little obsessed with financiers, or friands. For a number of reasons;
1.They use up egg whites if you don’t want to make macaron or meringues
2. You don’t need any fancy mixing equipment, the tin is a plus, but not entirely necessary, you could make them in muffin tins
3. You can add all kind of flavourings to them
These are perfect for using up those apples. I prefer to use eating apples, but cooking apples would work just aswell, just adjust the sugar until they are palatable.
The “brown butter” element is a valuable technique, but used in this recipe to give that extra layer of flavour, so hold your nerve and don’t be tempted to skip this stage.
Brown Butter Apple Financiers
150g Butter, soft
3 medium egg whites
125g Caster Sugar
55g Plain Flour
55g Finely Ground Almonds
½ teaspoon baking powder
1/2 teaspoon Vanilla paste
2 Eating Apples, peeled and chopped into smallish pieces.
40g butter, melted- fro greasing and apples.
Preheat the oven to 170oC. Brush the financier tray extremely well with half approx.. of the melted butter
Heat the remaining butter and brown the chopped apples in this. Leave to cool.
Melt the 150g of butter until the solids have separated and they are starting to turn brown. Remove from the heat and cool.
Mix all the remaining cake ingredients, apart from the apples, in your mixer until light in colour and a little fluffy. Add in the melted 150g of butter, mix well again and leave for 30 minutes in the fridge to rest. This helps remove unnecessary bubbles. Rebrush the tin, and fill the sections ¾ full. Spoon the apples pieces on top.
Bake for 15- 20 minutes. Cool in the tray for 5 minutes.