Fun fact! Traditionally these were baked in the shape of gold bars because they came out beautifully golden from the butter and financier means banker in French! These have been my favorite for years
You are the QUEEN of brown butter!!! You seriously need your own show…or a book…or both! Every one of your recipes is so delicious, they all have a unique edge to them, and they are relatively easy to make. Reminds me of Ina Garten!! 🤌🤌🤌
I just wanna share with u; ur love for brown butter trinkled my way….I made a brown butter Graham crust cheesecake for my husbands “soul day” and I promise I don’t think I’ll be making it regular ever again. The caramelization of the flavor in the crust made it taste sooooo “top notch”….thoroughly was impressed with this small adjustment
We do boil the butter until it becomes sort of ghee but we strain it to remove all the dark stuff then we use it in all our cooking and deserts it adds a rich taste to the food and much better than using the sticks of butter .
@@simi7708 in that case I’m sure you know all of the vegan egg substitutes. But in this recipe you won’t achieve the same texture results with a substitute. Good luck!
much of your food is high in cholesterol and unhealthy .. I wish you make healthier recipes for those who follow you including myself I'm sure i have triggered someone
www.cafehailee.com/recipes/citrusy-financier
I love your recipes because they’re bougie but not pretentious.. if that makes sense lol
Makes sense to me lol I felt the same way. Plus they’re home kitchen friendly so even better
Fun fact! Traditionally these were baked in the shape of gold bars because they came out beautifully golden from the butter and financier means banker in French! These have been my favorite for years
I've heard them called tea cakes for so long that i had forgotten the name financier! Thank you!! They sound so good with citrus ❤️
You are the QUEEN of brown butter!!! You seriously need your own show…or a book…or both! Every one of your recipes is so delicious, they all have a unique edge to them, and they are relatively easy to make. Reminds me of Ina Garten!! 🤌🤌🤌
I just wanna share with u; ur love for brown butter trinkled my way….I made a brown butter Graham crust cheesecake for my husbands “soul day” and I promise I don’t think I’ll be making it regular ever again. The caramelization of the flavor in the crust made it taste sooooo “top notch”….thoroughly was impressed with this small adjustment
I absolutely love your content & you inspire me so much! Cheers from switzerland
They look delicious. I’m kicking myself now, I saw a mini muffin tin today and didn’t buy it, I’m going back for it tomorrow! 😄
Oh yummy!
Thank you for the recipes Mrs. Perfection
congrats on your success- a well done channel w/ practical lessons. Not sure what you did before this, but you have found your vibe.
Small yet perfection ❣
Love your content!
You are amazing!
When I make these I had a little bit of almond extract! Will definitely try your citrus combo! 🍊
youre videos are so great hailee ❤
Yay! Another gluten free recipe I can try😊
I’m diabetic and I wish you sometimes do recipes that are low carb/low sugar. You are so terrific!
I would sub the sugar in this for sure!
Try coconut sugar.
Agave syrup instead of the sugar would work better for you I think
Heyy good one. You can try straining out the burnt milk solids before you add it to the mix!!!
Good 😍
Looks delish
Looks delicious... 😍❤️
☺️☺️☺️☺️☺️
Not me thinking Citrius Financier. Wait wait wait. I know I can't spell but. Financer? I dont know yall get it.
Looks great! Also, I’m so curious to know how many sticks of butter you buy per month 😂
How much butter do you go through in a week?
You remind me of Pam form the office
We do boil the butter until it becomes sort of ghee but we strain it to remove all the dark stuff then we use it in all our cooking and deserts it adds a rich taste to the food and much better than using the sticks of butter .
Your food look like restaurant style
İşininehli
Maaşallah
Can you share your recipe?
🤤😋🔥
Yum
I always wonder why you keep the brown butter burned tiny bits? Shouldn’t you strain them?
That’s where all the the “brown” flavor is.
They’re not burnt
Brown butter should have brown bits, otherwise it’s just ghee, or “clarified butter”
If the bits are burnt you didn’t make it right.
Please let me know if we don't use eggs than what is to be used instead of it?
The egg whites in this recipe create a specific texture that probably can’t be replicated with an egg substitute.
@@lizdi2813 U don't know any alternative bcoz we are pure vegetarian 😊
@@simi7708 in that case I’m sure you know all of the vegan egg substitutes. But in this recipe you won’t achieve the same texture results with a substitute. Good luck!
@@lizdi2813 ur replying to me means a lot to me , so much thanks 🙏
‼️sugar is a wet ingredient‼️
Those who r thanking her for the receipe what receipe wheres the receipe????
First comment in the comments. She pins the website/recipe
Pistachios? 👅
The name of it made me think an orange was gonna give me a loan
much of your food is high in cholesterol and unhealthy .. I wish you make healthier recipes for those who follow you including myself
I'm sure i have triggered someone