Pastries baking behind the door of a professional oven — photo by ready made on Pexels

Mini Financiers

Chef Aurélie believes every pastry has one exact minute when it tastes the way it was meant to. Learn to make mini financiers — featherweight brown-butter cakes you can bake and bring to the table inside six minutes, right at their peak.

Mini Financiers

Makes: 84 mini financiers

Day 1: Make the batter

In a medium saucepan, warm the butter, muscovado sugar, and chestnut honey over low heat. Stir slowly with a heatproof spatula so nothing catches on the bottom. Hold the mixture warm over the lowest flame, and reheat it if it stiffens.
In a wide bowl, whisk the caster sugar, fine salt, buckwheat flour, and baking powder until evenly combined. Hollow out a well in the center of the dry mix and add the eggs one at a time, whisking each in fully before the next. Tip: Use eggs at room temperature so they don't chill the batter. A cold batter will seize the butter the moment it goes in.
When the eggs are fully absorbed and the batter pulls away from the whisk in a ribbon, pour in the warm butter mixture in three additions.

Mini Financiers

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