Brown Butter Mango Financiers

Financiers are small cakes originated from France. They are perfect for tea time snack. In my maiden financier bake, I had to cross two hurdles. One is learning how to make brown butter as this is the unique feature of financier. And two, I don’t own any financiers moulds. It was because of this two hurdles that I brood for very long time. Ya know, sometimes you just have to do it no matter what. So I learned how to make brown butter successfully. As for the financier moulds, I just use whatever moulds I have in my kitchen. Never mind they don’t look like the classic shape. With the two hurdles crossed, I realized making financiers is actually a breeze.

Brown butter mango financiers!

Let’s start!

Ingredients for making mango financiers.

In a mixing bowl, stir sifted icing sugar, ground almonds, sifted plain flour, brown butter and 1/3 of egg whites with a whisk.

Add remaining egg whites and mix until incorporated.

Refrigerate the mixture for an hour.

Grease financiers moulds with butter to prevent sticking. I didn’t do this initially and learned a hard lesson.

Fill the moulds with about 4/5 full then add mango and almonds. Aren’t my moulds cute? 🙃 If you’re using paper cups like me, fill to about 1/3 or 2/5 full. Of course you can put more. Just a matter of choice.

Now bake in the oven at 160^oC for 15 minutes or until golden. Do not over-bake or your financiers will be dry. Cool the mango financiers in the moulds.

These brown butter mango financiers in my opinion should be baked perhaps 2-4 minutes more. Since I’m using mango, the underside of the fruits were a bit soggy. So baking extra few minutes will do the trick.

These are brown butter blueberry financiers. Equally delish.

Brown Butter Mango Financiers
Adapted from Pâtisserie by Murielle Valette
Makes 20-25 pieces (depends on mould size)

85g unsalted butter
100g icing sugar, sifted
68g ground almonds
28g plain flour, sifted
100g egg whites

Garnish:
25g almond slivers or crushed almonds
100g fresh mango, sliced

You can also use ground hazelnuts, ground pistachios or a mix of everything instead of just ground almonds.

Garnish variations: blueberries, chocolate chips, cherry, apricot, lemon zest… the sky’s the limit

Method:
1. Make brown butter following this brown butter post. Leave the brown butter to cool in a bowl for 20 minutes.

2. Place icing sugar, ground almonds and plain flour in mixing bowl. Add cooled brown butter and 1/3 of egg whites. Stir with whisk.

3. Add the rest of egg whites and whisk until blended.

4. Rest the mixture in the fridge for an hour.

5. Preheat oven at 160^oC. Brush stainless steel with soften butter (a must if not the financiers will stick to the mould). You can also bake in paper cups like what I did if you don’t have financier moulds. No need to grease the paper cups or silicone moulds.

6. Fill the moulds to about 4/5 full. Garnish each financiers with 2-3 pieces of sliced mango and a few almond slivers/crushed almonds.

7. Bake for about 15 minutes or until golden, but not too dark otherwise the cake will be too dry. Let the financiers cool in the moulds.

8. Eat fresh on the day it’s bake or you can keep it for next day in room temperature.

Note: Financier mix can be kept in the fridge for up to 3 days.

Happy baking!