Making Brown Butter

1. Melting the butter in a pot or pan over low heat. After the butter starts to bubble and splatter, you raise the temperature to medium.
2. After about five minutes the butter will start to foam and the colour change from very yellow to clear golden.
3. Once the butter reaches the level of enough brown and browned milk solids appear in the bottom of the pot, put the butter into a bowl and stir it for a few minutes to cool it down.
4. This recipe uses also the browned milk solids in the brown butter, so do not need to be strained them.

Making Financier

1. Preheat the oven to 350°F (175°C) and butter the insides of 24 mini financier tins generously with softened butter.
2. In a saucepan (or microwave), put sugar and egg white, and warm them slightly.
3. Do not overheat -just warm- but it should dissolve sugar completely.
4. In a medium bowl, mix the almond and hazelnut powder and flour.
5. Stir in the egg whites and sugar, then the browned butter (warm, not hot).
6. Pipe batter into the mold, top with a sliced kumquat confit.
7. Fill the batter into the prepared mold and bake in 350°F (175°C) for 10 minutes (15minutes if you use a standard financier mold), until golden on top and inserted toothpick or wooden skewer comes out clean.
8. Let the financiers cool in the mold, then remove them, using a spatula to loosen the edges, if necessary.