100% Hazelnut Financier

Ingredients

• - 150g egg whites (about 5 medium egg whites)
• - 65g raw defatted hazelnut powder "Huilerie Beaujolaise"
• - 50g flour (T45)
• - 1 packet baking powder (11g)
• - 110g powdered sugar
• - 40g Virgin Hazelnut Oil "Huilerie Beaujolaise"
• - 100g + 20g whole hazelnuts
• - 100g granulated sugar
• - Butter as needed
• - Flour as needed
• - Guérande salt as needed

Instructions

• 1. Prepare the hazelnut praline and toasted hazelnuts. Preheat the oven to 200°C (fan-assisted). Roast 100g whole hazelnuts and 20g halved hazelnuts for 5 minutes. Meanwhile, in a saucepan, combine 100g sugar and a splash of water. Stir to blend and bring to a boil over high heat until you get a light brown caramel. Once it’s golden, add the 100g roasted hazelnuts, a pinch of Guérande salt, and remove from heat. Pour onto a parchment-lined plate. Refrigerate. Reserve the 20g halved hazelnuts for serving.

• 2. Reduce oven temperature to 170°C (fan-assisted). Butter and flour your baking mold (if necessary) and chill in the fridge.

• 3. In a bowl, combine all dry ingredients: flour, baking powder, hazelnut powder, powdered sugar, and a pinch of Guérande salt. Separate the egg whites from the yolks (save yolks for another recipe like carbonara or crème brûlée) and add the whites to the dry mix. Mix with a whisk or stand mixer (medium speed). Once fully combined, add the virgin hazelnut oil. Mix until smooth.

• 4. Pour the batter into the chilled mold and bake for 35 minutes.

• 5. While baking, take the caramelized hazelnuts from the fridge and blend in a food processor until you get a runny, spreadable praline (this may take 15–20 minutes). Transfer to a piping bag or squeeze bottle and keep at room temperature.

• 6. After baking, let the financier rest outside the oven for about 10 minutes before unmolding.

• 7. Using a piping bag or bottle, insert hazelnut praline from the top, along the entire length of the financier. If you don’t have either, simply serve with a spoonful of praline on the side.

• 8. Unmold the financier, slice into 2–3 cm thick pieces, and enjoy.

Enjoy!