Raspberry “financiers”, caramel and salt crunch
For 10/12 small financiers
Preparation time: 15 minutes
Mix rest time: 20 minutes
Cooking time:15 minutes
90g of melted butter
4 egg whites
70g of powdered almonds
40g of flour
1 small punnet of raspberries
5g of La Baleine fine salt
40g of granulated sugar
1 tsp of La Baleine Essentiel salt
Pre-heat the oven to mark 6/7 (190°)
Heat 40g of sugar dry in a frying pan. When the sugar turns liquid and golden, pour it onto a sheet of aluminium foil. Sprinkle the whole surface of the caramel with Essentiel salt and leave to harden. Break the caramel into small chips.
Whip up the egg whites to a light mousse (don’t let them rise). Toast the powdered almonds for a few minutes in a dry frying pan. Sieve the powdered almonds.
Mix the sugar, powdered almonds, salt and flour. Then blend in the egg whites, mix to a smooth paste, add the melted butter and mix again.
Place in the fridge for 20 minutes.
Grease the moulds and spread the mix into the moulds up to ¾ height. Push a few raspberries into each mould and place in the oven, pre-heated to 180°, for 15 minutes.
Take out of the oven, leave for a few minutes then remove from the moulds. Then place the salted caramel chips on the financiers and leave them to cool on a cooling tray.