Rinse the yuzu well and grate only the yellow peel.
Melt and heat the butter until browned in a frying pan and strain through a coffee filter. Grease the moulds with butter (not listed).
Whisk the ☆ ingredients lightly with a whisk.
Add the ground almond and sift the plain flour into Step 3. Stir with a plastic spatula.
Add the butter to Step 4 and stir. Leave to rest in the fridge for 1 hour.
Put the batter into the moulds and bake in the oven at 170°C for 15 minutes.
After baking, leave the financiers in the moulds to cool and it's done.
Story Behind this Recipe
I had yuzu left over from the New Year's feast so I decided to bake them into delicious madeleines.
Instead of 70 g of butter, you can also use 30 g of butter and 40 g of vegetable oil. You can still enjoy butter flavoured financiers, even if you're a bit short on ingredients. After baking, remove from the moulds and wrap in cling film while they are hot. They will become more moister. These were great with yuzu jam too!