Black Sesame Seed Financiers

My path crossed with the financier at Wallis and Ed, it was a pistachio financier that stole my heart. Luck has it that I already had this recipe on hand - in two books; Stephanie Alexander's "A Cook's Companion" and Le Gordon Bleu's "Chocolate Bible". With the two formidable institution of food behind me, this is my asian inspired version of the delectable financier.

Makes about three dozen, you will need to begin this recipe a day ahead.

What you need:

190g unsalted butter

75g plain flour

1 cup caster sugar

160g ground black sesame seeds (or toast whole seeds over medium heat and ground in mortar & pestal)

6 egg whites

How:

Day before

1. Sieve ground black sesame seeds and plain flour into a mixing bowl.
2. Separate the egg yolks from the whites.
3. Melt the 170g butter in a saucepan over medium heat until milk solids separates and stick to the bottom of the pan. The beurre noissette ("Brown butter") is ready when you are able to smell the nuttiness of the separate milk solids. Strain butter and set aside.
4. In a mixing bowl, mix ground black sesame seeds, plain flour and caster sugar until combined. Add egg whites and beat at medium speed until increase in volume. Add beurre noisette in a steady stream gradually into the while batter continues to mix. Cover mixing bowl with plastic wrap and refrigerate overnight.

The next day

1. Preheat oven to 150 degree celsius.
2. Line mini cup cake moulds with melted butter and dust with plain flour to prevent batter from sticking to the mould.
3. Fill each mould with one tablespoon of batter.
4. Bake for 15 minutes- cake tester should come out clean.

Bon appetit!