Financiers with fruit and flaked almond toppings

Melt all the butter in a small saucepan over medium heat until the fat and milk solids separate.

Keep whisking while it foams so the milk solids brown without burning, until light hazelnut colour; turn the heat off.

Pass the butter through a small sieve to catch the burnt bits.

Sift the flour, then the icing sugar, crushing the lumps through with a spoon.

Add the almond meal and mix the dry ingredients with a wooden spoon.

Make a well, add the egg whites all at once and incorporate slowly from the middle.

Add the browned butter in two or three additions, incorporating each before the next, to a gooey batter.

Cover with plastic wrap touching the surface and rest in the fridge for one hour.

Brush the inside of each cavity of the muffin pan with melted butter.

Fill each cavity with about a tablespoon of batter.

Top each with a little piece of pear, a raspberry, or flaked almonds; do not overdo it.

Bake 5 minutes at 200C (said as 396 Fahrenheit).

Reduce to 180C (said as about 356 Fahrenheit) and bake at least 10 minutes more, 12 or perhaps 15 if thicker.

Test with a knife: it should come out wet but not sticky.

Sprinkle with icing sugar straight from the oven and cool at least 15 minutes before cutting.