Peanut Butter Ingots (Financier) - French mini-cakes

I like a cakes containing peanut butter, I like the cakes containing almonds and my special passion after I got my first book of Julia Child (5-6 years ago) smile of “beurre nousette”.

Since I have my own "Cake of bible" and did Genoise of Rose first. It is great to have the "beurre noisette" every time on hand and I like to use it also in savory food especially with potato. So I was waiting for this week with impatience. But even this was not save the mini-cakes ...

The recipe I read it at leas 3 times very attentive.
I weighed every ingredient carefully and had the oven spot on 190 C.
Also recipe - was look simple enough. Just only one thing was make me fill not well for 100%. I forgot to buy silicon mold. Now I understand very important thing if you forgot something it is really bad, there is no reason to be stupid.

First whipping whites in my new mixer gone wrong. I don’t know why I used 2-3 position but after 3 minutes of whipping it was looks:


Ok at this step I found how to improve the situation - I took my old hand mixer and bring the whites in a right consistence and then back it to the place. Meanwhile the "beurre noisette" was bearded. I quickly took the rest of my clarified butter and one more time bring it to boiling


I added the mixed flour, "beurre noisette" and, of course peanut butter. After that my batter was look very nice.

Until last minute I have a doubt to make the Ingots in the muffin pan or to pipe it from the pastry bag. I liked how it looks on the picture in the book. So I decided to pipe the batter. When the ingots were piped on the baked sheet I realized that I'm going to skip the step, I had have not enough time to freeze. I baked immediately and I failed cakes were look like this:


Testing panel: The Shape doesn't matter.

I have to make the financiers again, but before I'll buy the mold.