- By Charlotte Brown
- June 17, 2024
BY KÉVIN BURNOUF, LA MAISON DU BISCUIT
For 50 to 60 "lingot" financiers
CHEF'S TIP: For well-risen financiers, use egg whites broken the day before and dough kept in the fridge for 24 hours before baking.
INGREDIENTS
250 g ground almond
250 g icing sugar
1,180 g egg whites
150 g T55 flour
200 g butter
METHOD:
Lightly fold in the ground almond, icing powder and egg whites, but do not over mix.
Add the flour. Mix with a spatula, but do not over mix. As soon as the traces of flour disappear, add the melted butter while still hot.
Fill greased moulds 3⁄4 of the way up.
Bake for around 10 minutes in a convection oven at 220°C.
Kévin Burnouf
LA MAISON DU BISCUIT, Sortosville-en-Beaumont (50)
Burnouf celebrates its 120th anniversary this year. This bakery became a biscuit manufacturer after the Second World War. In more than a hundred years of existence, recipes have evolved: small, buttery cakes have replaced the highly nourishing post-war biscuits, often made using margarine. Some of them have become emblematic of the House, such as ‘ladyfingers’: hazelnut meringues, sprinkled with roasted hazelnuts. Since 2010, Kévin Burnouf has been at the head of the biscuit manufacturer, representing the fifth generation of pastry chefs in the family. After obtaining his C.A.P. pâtissier, he trained with his father for two years. Every day, he perpetuates the family's know-how and traditions. But this mechanical enthusiast also enjoys finding technical solutions to facilitate production. Every year, over 600 tonnes of biscuits leave the ovens, representing more than 60 million units.