dailydelicious thai: Financier Praline (Hazelnut)

I'd say it's my favorite dish at home. and Pook stuff

because besides being very delicious (From the richness of butter ^^) and also a menu that removes egg whites very well.

In my house I make a dessert that uses a lot of egg yolks. Whether it's custard, ice cream or cake, the next problem is egg whites.

That's why I really like recipes that use egg whites too hehe. We also got delicious snacks.

When I first started baking, when I had egg whites, there wasn't much of a choice to work with. Like making meringues, macarons, but those desserts must be sweet. I can't eat much. But now many formulas are used. Whether it's a cake or chiffon cake that only uses egg whites, meringue ice cream, tulle cookies, etc. But Financier is my favorite recipe.

because apart from using a lot of egg whites the dessert that came out still tasted good. Not allergic to desserts that use whole eggs.

Including the fun of making Financier recipes too, haha.. A very good base for adding spices. Whether it's changing the nuts used, adding flavor with chocolate, green tea, coffee, or adding chocolate, fruit, oh, I really can't describe it all. Oob) Collecting Financier prints is a part of my life now.

This time the financier smells of burnt butter (beurre noisette) and peanut caramel. (Plaline and hazelnut) I bake in a high Financier mold for a creamy texture that fills my mouth with a mouthful.

You can use a mini muffin pan, but baking times may vary.

for the temperature obtained You can see I wrote 170-180, this is because I tried it in 2 ovens at home and the results were very different. That is, if the hob is small (Including fan hob) I recommend using 170 degrees, if the hob is large or a hob that uses heat from above and below, use 180 instead.