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For the hazelnut financiers
In the bowl of an electric stand mixer fitted with a flat beater
attachment, mix together the ground hazelnuts, confectioners’ sugar,
and chickpea flour. Add the egg whites, then combine with the warm
browned butter. Let cool. Add the lemon confit and the split and
scraped vanilla bean. Transfer to a pastry bag.
For the creamy caramel
In a saucepan, heat the cream, milk, glucose powder (1), vanilla, and
fleur de sel. In a separate saucepan, heat the superfine sugar and
glucose powder (2) to 365°F (185°C), then deglaze with the warmed
cream. Heat to 220°F (105°C), then pass through a conical sieve.
Add the butter when the caramel reaches 160°F (70°C) and mix.
For assembly and finishing
Preheat the oven to 395°F (200°C). Pipe the hazelnut financier
batter into the financier molds, filling to the top, then add the crushed
hazelnuts on top. Bake in the oven for 6 minutes. Unmold and let
cool for about 15 minutes. To finish, use a pastry bag to fill the
financiers with the caramel from underneath.