FINANCIER

Directions

We put the butter in a saucepan and boil it until its fats start to burn and we have a hazelnut aroma. Our butter will darken slightly. We remove it, pass it through a sieve, and let it cool. In the mixing bowl, beat the albumen into a meringue, and add 10 drops of lemon essential oil. Then, with the help of a sieve, incorporate the powdered sugar and flour after sifting it. Finally, add the burnt butter. We put the 10 cm paper pans with baking papers, filling each one with 40 grams of our mixture, garnish with truffle and bake at 180 degrees for 12-15 minutes in the air.