Whoever said all French desserts are complex is wrong. Sure, there are those beautiful pesky cookies known as macaron that will give even the most seasoned chefs a headache, and then there are those entremets that call for 5 different layers that will take you at least 2 days to make…but then, there are financiers, buttery, golden, moist, springy cakes that go well with everything, and only takes 5 ingredients! (Well, more if you add fruit and stuff like lemon zest)
I had a load of butter to get rid of and decided to make these to use all my ingredients up. This recipe uses brown butter, which is basically boiled down butter with the water solids removed (and when it’s done, it smells like caramel toffee!) They go well with tea, ice cream, clotted cream, and well…basically anything you can think of. But the best thing about them is that they’re super easy to make~ Just boil your butter until it gives off that sweet burnt toffee aroma, mix together all your ingredients, let it sit in the fridge for a while, and stuff them into the oven.
If you google them, you would most likely see them in rectangular ingot like shapes, but I didn’t have those molds. Technically, you can fill muffin molds with it too, I just used tart molds (though I’m definitely going to purchase some rectangle ones soon). If you’re interested, click here for the recipe!
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