Strawberry and Matcha Financiers with Yuzu Cream

Ingredients

• Unsalted butter180g
• Egg whites200g
• Powdered sugar160g
• Almond flour100g
• All-purpose flour60g
• Culinary-grade matcha powder10g
• Salt2g
• Fresh strawberries, hulled and halved200g
• Heavy cream (35%)200g
• Mascarpone80g
• Yuzu juice30g
• Powdered sugar (for cream)25g
• Yuzu zest1 fruit
• Honey15g
• Freeze-dried strawberry powder10g

Method

1. 1.Brown the butter in a light-colored saucepan over medium heat until golden and nutty. Strain through a fine sieve and cool to 40°C.
2. 2.Whisk together powdered sugar, almond flour, flour, matcha, and salt in a large bowl.
3. 3.Stir in egg whites until just combined — do not whip. Fold in warm browned butter until smooth.
4. 4.Rest the batter in the fridge for at least 1 hour, or overnight for deeper flavor.
5. 5.Preheat oven to 200°C. Grease 12 financier molds well and fill each two-thirds full.
6. 6.Press a strawberry half cut-side down into each financier. Bake 12–14 min until edges are golden and centers are set.
7. 7.Cool in molds 5 min, then unmold onto a wire rack. Brush tops with warm honey.
8. 8.Whip mascarpone, heavy cream, powdered sugar, yuzu juice, and yuzu zest to soft peaks. Refrigerate until ready to serve.
9. 9.Pipe or spoon a dollop of yuzu cream onto each financier. Dust lightly with freeze-dried strawberry powder and serve.