Financiers are light pastries which hail from across the channel. Paul Ainsworth gives this financiers recipe a British touch by including a salted angel delight. 

Method
1.
Start the financier batter. Place a pan over a high heat, add the butter and cook until chestnut brown. Pass the butter through a sieve lined with kitchen paper into a bowl. Leave to cool to room temperature and set aside
2.
Preheat the oven to 180°C/gas mark 4. Combine the flour, ground hazelnuts and sugar in a bowl. Stir in the egg whites, then slowly stir in the browned butter until a batter is formed
3.
Grease 4 financier moulds with the extra butter and fill them 3/4 of the way up with the financier batter. Bake for 12-14 minutes or until golden brown. Leave to cool in the moulds for a couple of minutes before taking them out to cool fully on a wire rack
4.
For the syrup, heat the Limoncello in a saucepan over a high heat until reduced by half. Add the lemon zest and juice and sugar and reduce to a syrup. Set aside to cool
5.
For the salted angel delight, use an electric mixer to whisk the double cream to soft peaks. In a separate bowl, combine the créme fraîche, mascarpone, dulce de leche and a pinch of salt. Fold in the whipped cream and adjust the seasoning to taste. Set aside
6.
For the walnuts, place the sugar and 50ml of water in a pan and bring to the boil. Cook until you have a light syrup. Add the walnuts and boil for 5 minutes, until nicely coated. Drain
7.
Heat 3cm of oil in a deep pan to 180°C (until a cube of bread turns golden and sizzles when dropped into it). Add the walnuts and cook for about 1 minute until caramelised. Use a slotted spoon to remove walnuts from the oil, drain on kitchen paper and set aside to cool
8.
Place the financiers on 4 serving dishes, spoon or pipe over the salted angel delight and sprinkle over the walnuts. Drizzle with the Limoncello syrup and serve
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Corney & Barrow matching wine

Find out why Corney & Barrow match this Financiers recipe with a sweet white wine

Ingredients

Financiers

  • 110g of unsalted butter, plus extra for greasing
  • 40g of flour
  • 40g of ground hazelnuts
  • 100g of sugar
  • 100g of egg white, whisked

Limoncello Syrup

  • 100ml of limoncello
  • 2 lemons, zest and juice
  • 50g of sugar

Salted Angel Delight

  • 75g of double cream
  • 50g of crème fraîche
  • 100g of mascarpone
  • 2 tbsp of dulce de leche
  • 1 pinch of salt

Sugared Walnuts

  • 50g of sugar
  • 50g of walnuts
  • oil, for deep frying

Equipment

  1. 4 circular Financier moulds

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Paul Ainsworth creates a sumptuous financiers recipe where they are paired with homemade angel delight and Limoncello in this decadent recipe

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