Sweet Potato Financier

Ingredients

Ingredients

• 60 g cooked sweet potato
• butter, for greasing
• black sesame

Financier Batter

• 65 g unsalted butter
• 57 g egg whites
• 50 g sugar
• 8 g honey
• 2 pinches salt
• 30 g almond flour
• 20 g cake flour

Syrup

• 50 g sugar
• 18 g water
• 5 g corn syrup

Instructions

1. Brown the butter in a saucepan, stirring to prevent it from sticking.
2. When it reaches about 100°C (light coffee‑brown), remove from heat and cool to 40°C.
3. Gently mix the egg whites, sugar, honey, and salt without creating foam.
4. Sift in the almond flour and cake flour and mix until just combined.
5. Add the cooled butter in 2–3 additions and mix gently until glossy.
6. Cover and refrigerate the batter for 30 minutes to 1 hour.
7. Cut the sweet potato into six 10 g pieces.
8. Gently mix the chilled batter from the bottom to even out the temperature, then transfer to a piping bag.
9. Grease the financier mold with melted butter, let it set, then fill each mold about 80% full.
10. Place the sweet potato on top and bake at 180°C for 15 minutes.
11. Add all syrup ingredients to a saucepan and boil over medium‑high heat until golden brown.
12. Quickly coat the cooled financiers with the syrup and sprinkle with black sesame.