Ingredients:

• 150 g egg whites (about 5 medium eggs)
• 65 g of defatted hazelnut powder
• 50 g of T45 all-purpose flour
• 1 packet of baking powder (11 g)
• 110 g of powdered sugar
• 40 g of melted butter
• Butter and flour for the mold
• 120 g of whole hazelnuts
• 100 g of granulated sugar
• Guérande sea salt

Preparation:

• Preheat your oven to 180°C (fan-assisted). Roast 100 g of whole hazelnuts and 20 g of halved hazelnuts for 5 minutes. In the meantime, in a saucepan, combine 100 g of sugar and a splash of water. Mix to combine and bring to a boil to form a light brown caramel. When ready, stir in the roasted hazelnuts and a pinch of Guérande salt. Remove from heat and transfer onto parchment paper. Refrigerate. Set aside the 20 g of halved hazelnuts for garnish.
• Lower the oven to 170°C (fan-assisted). Butter and flour your mold (if needed) and place it in the fridge.
• In a mixing bowl, combine all dry ingredients: flour, baking powder, hazelnut powder, powdered sugar, and a pinch of salt. Separate egg whites from yolks (keep yolks for another recipe). Add whites to the dry mix and whisk or mix with a stand mixer on medium speed. Once smooth, add hazelnut oil and mix until homogeneous.
• Pour the batter into the cold mold and bake for 35 minutes.
• While the cake bakes, blend the caramelized hazelnuts into a runny paste (about 15–20 minutes). Keep it in a piping bag or squeeze bottle at room temperature.
• Let the financier rest for 10 minutes before removing from the mold.
• Using a piping bag or squeeze bottle, insert the hazelnut praline into the top of the financier. If unavailable, simply add a spoonful before serving.
• Slice into 2–3 cm pieces and enjoy!

Enjoy your treat!

Suggestion:

This recipe can also be made with 100% walnuts, pistachios, or almonds.