The Little Financier by Tim Huijsser

All Holland PaktFinalist Tim Heuser Petit makes royal fortjes, or small business owners, as he calls them, especially for King's Day.

Ingredients (for 10 people):

For the orange financier:

• 100 grams of butter
• 85 grams of protein
• 55 grams of sugar
• 0.25 vanilla envelope
• 16 grams of honey
• 45 grams of almond flour
• 35 grams of flour
• 1 orange

Clementine gel:

• 75 grams of clementine puree
• 1 lemon
• 1 gram agar agar

For the vanilla whipped cream:

• 100 grams of whipped cream
• 0.25 vanilla envelope

decor:

Baking supplies:

• Small shape silicone mat

How to prepare:

From the financing side:

Place the butter in a heavy-bottomed pot. Place the pot on medium heat and leave it until it melts slowly. Stir the butter with a spoon and bring to a boil. You will now slowly start to hear some splashing. When the spray reduces, continue heating until the first milky solids turn dark. Remove the pan from the heat once the butter gives off a nutty aroma and the milk solids are a deep brown. To calm down. Preheat the convection oven to 200 degrees.

Cut the vanilla pod in half and remove the seeds. Place the egg whites, sugar, vanilla seeds and honey in a large mixing bowl and mix together with a whisk. Grate a quarter of an orange and add it. Sift the flour and almond flour into the mixture. Add 70g of browned butter, making sure its temperature is around 45 degrees. Mix everything together with a whisk until it comes together. Fill a piping bag with the mixture and make a hole about half a centimeter in diameter at the tip. Fill small molds to 1mm below the rim with the mixture. Insert oven rack into oven. Bake for 12-16 minutes until golden brown.

From clementine jelly:

We put the clementine puree in a pot and leave it on the fire until it boils a little. Mix the sugar and agar agar together in a bowl. Squeeze a quarter of a lemon and add the zest to the pan. Then add the cooked mixture with sugar, and stir well. Bring to a boil again and simmer for at least two minutes. Pour onto a plate and let it cool. Mix using a hand blender and a spoon in a piping bag.

From vanilla whipped cream:

Make sure the bowl and whisk are good and cool. Cut the vanilla pod in half and remove the seeds. Pour the whipped cream into the bowl and add the vanilla seeds. Pulse until slightly lumpy, but should not be too stiff.

Structure of small business owners:

Take out part of the back to make room for the gel. Spray a drop of gel into the cavity. Pipe a nice dollop of whipped cream onto the financier. Finish with an orange chocolate crown.

Find more recipes from Time for Max on our Recipe page.

(Source and photo: Tim Heuser)