Yuzu Financier

Yield: 15 pieces / 5 servings

Category: Tea Cakes

Cuisine: French-Japanese

Reference: Original Recipe

Ingredients

• 115g Butter
• 50g Cake flour
• 50g Almond meal
• 2 tbsp Yuzu juice
• 6g Crushed yuzu skin
• 115g Granulated sugar
• ¼ tsp Baking powder
• 4 Egg whites
• Melted butter for molds

Steps

1. Preheat the oven at 200°C (392°F).
2. Put 115g butter in a pan, and heat it until it turns brown without burning, stirring occasionally to make browned butter. Set it aside and let it cool slightly.
3. Combine the 50g cake flour, 50g almond meal, 115g granulated sugar, matcha powder, and ¼ tsp baking powder, and sift them together. Add the 4 egg whites and mix until the batter is smooth and uniform.
4. Mix in 2 tbsp yuzu juice and 6g crushed yuzu skin
5. Strain the browned butter into the mixture, stirring well to combine thoroughly.
6. Chill in the fridge for 30 minutes to an hour.
7. Brush melted butter onto the financier molds.
8. Place the chilled batter in a piping bag, and fill the molds to 3/4 full.
9. Bake in the oven about 11-13 minutes or golden brown.