Financier cakes with pear

Ingredients:

• 110 g + 2 tbsp unsalted butter + extra for greasing the pan
• 2/3 cup premium flour
• 1/3 cup almond flour
• 0.5 cup + 2 tablespoons dark brown sugar
• 1/4 teaspoon coarse salt
• Whites of 4 large eggs
• 1 tsp vanilla extract
• 2 small pears, thinly sliced
• Powdered sugar, for dusting

Preparation:

1. Make brown butter:
   
   In a medium saucepan, melt 110 grams (4 oz) of butter over medium-high heat and cook until shimmering. Reduce the heat to medium and cook, swirling the pan, until the butter is golden and fragrant with nuts, about 3 minutes. Remove from heat and let cool.
2. In a medium bowl, combine both flours, 1/2 cup brown sugar, and salt. In a large bowl, beat the egg whites with a mixer on high speed until stiff peaks form; add the vanilla extract. Add the brown butter and dry ingredients.
3. Cover the dough with plastic wrap and refrigerate for 1 hour.
4. Preheat oven to 175°C. Grease a 12-cup muffin tin.
5. Melt the remaining 2 tablespoons butter and combine with the pears and the remaining 2 tablespoons brown sugar in a large bowl; stir to combine. Divide the batter among the muffin tins; top each with 3 pear slices.
6. Bake until golden brown, 12-14 minutes. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar.