Sub) Chewy & moist fig cream cheese Financier ｜Brechel 

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Today's baking is 'Fig cream cheese financier' having full butter flavor.
The exterior of financier is crispy and chewy and the interior of it is moist. People enjoy the financier because the ingredients and ways of financier are simple.
Make more delicious financier with cream cheese and fig. ;)
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𝐅𝐢𝐠 𝐂𝐫𝐞𝐚𝐦 𝐜𝐡𝐞𝐞𝐬𝐞 𝐅𝐢𝐧𝐚𝐧𝐜𝐢𝐞𝐫 (𝟖 𝐟𝐢𝐧𝐚𝐧𝐜𝐢𝐞𝐫𝐬)
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✐𝙄𝙉𝙂𝙍𝙀𝘿𝙄𝙀𝙉𝙏𝙎
90g Unsalted butter
90g Egg white
10g Honey
100g Sugar
60g Almond powder
35g Cake flour
60g Semi-dried fig
15g Water
60g Cream cheese
Unsalted butter : Paysan breton) beurre moule doux
Cream cheese : Philadelphia cream cheese
✿─ 𝙄𝙉𝙎𝙏𝙍𝙐𝘾𝙏𝙄𝙊𝙉𝙎 ─
1. Apply butter or iron plate to the financier mold.
2. Cut the tip of fig and cut it into appropriate sizes.
3. Mix 15g of water and microwave for about 40 seconds.
4. Cut the butter into appropriate sizes.
5. Add sugar and honey to 'room temperature egg whites' and mix until blended.
(do not foam)
Use room temperature egg whites.
6. Add almond powder and cake flour.
7. Mix it well with a whipper.
8. Place butter pan over medium heat.
Stir with a spatula or melt the pan by rotating it. his is to prevent large deposits of butter.
(It is recommended that you use a pot with a thick bottom for the pot that burns the butter. A thin pot can reduce the flavor of butter because it burns quickly and not slowly.)
9. Burning butter, it melts at first and bubbles a lot.
10. As the bubbles decrease, the butter burns. burn until color turns little dark golden.
If it changes from a large bubble to a small bubble, please reduce it to low heat.
11. After you get off the heat, the residual heat makes the butter a little more colored, and that's enogh level to burn the butter.
Cool it down to about 60~65°C (140~149°F)
12. Divide caramel butter into 4 times and put it in the batter. Stir enough butter to absorb each time.
13. Sift the remnant caramel butter into a sieve.
14. Wrap it and rest it efrigerator for 1 hour.
15. Mix the rested dough evenly with a spatula.
(The butter sinks while resting, so stir it evenly again before baking.)
16. Put the dough in a piping bag and squeeze about 70% into a pan.
17. Put figs on it.
18. Put cream cheese on top.
19. Bake at 190°C (374°F) for 12-15 minutes.
20. Remove from mold and cool immediately after baking.
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