Recipe card: Ingredients: Brown Sugar 125 grams Eggs 100 grams Icing sugar 33 grams Hazelnut powder 150 grams Brown butter 142 grams Flour 70 grams Baking powder 4 grams Egg whites 167 grams Brown sugar 25 grams Jivara Earl grey tea Ganache Ingredients: Jivara chocolate 125 grams Invert sugar 20 grams Whipping cream 80 grams Earl grey tea 4 grams Hazelnut butter. Cook your butter on low heat until you see brown color like hazelnut, remove the white from the top slowly and than use it . You can store this and use in many recipes in desserts as well in savory I use in both recipes as the fragrance of this butter is amazing. For the financier: We will mix beat egg with big quantity of brown sugar and than we will add our hazelnut flour and sifted flour with baking powder. In the last we will mix with hand mixer our brown butter and keep it a side. Than we will make stiff meringue with our icing sugar and small quantity of brown sugar. And mix both eggs mixture and meringue mixture together. Pour it in to your desired mold and bake it. You can also add roasted hazelnut on top before baking. Ganache: We will infuse our cream first with tea for 30 mins , it’s better over night. Than we will strain our cream and scale to see how much water we have lost, we will adjust the quantity and than re heat cream with invert sugar . After boiling we will pour this on chocolate and emulsify the ganache , let it rest for 8 hrs atleast.and pipe on top of your financier.