Raspberry “financiers”, caramel and salt crunch

financier framboise caramel sel

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

70gof sugar

1 small punnet of raspberries

5g of La Baleine fine salt

 

Caramel :

40g of granulated sugar

1 tsp of La Baleine Essentiel salt

Pre-heat the oven to mark 6/7  (190°)

Caramel :

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.