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| ●Instructions |
Photo #1
Photo #2
Photo #3
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In a bowl, cream together butter and sugar. (Photo #1)
Stir in beaten egg yolk and blend well.
Add the sifted dry ingredients and blend well. (Photo #2)
Using a palette knife, fill financier molds (or any square/rectangular molds) with the dough and smooth the surfaces flat to the rim. (Photo #3)
Bake in a preheated oven at 180 °C (356 °F) for about 15 minutes until brown.
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| Servings per Recipe |
Calories per Serving |
Ready In |
| 6 |
six financier molds |
247kcal |
40 minutes |
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| butter |
100g |
| sugar |
50g |
| egg yolk |
20g |
| cake flour |
120g |
| cocoa powder |
10g |
【Preparation】
- Allow butter to soften at room temperature.
- Sift together flour and cocoa powder.
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