Apricot honey financiers

I've been on quite the baking binge lately. Today I made some chocolate chip cookie dough, but since the recipe required that it sit for 24-36 hours in the fridge, I decided to stray from my baking queue.

I decided to attempt some honey financiers from Clotilde Dusoulier's book Chocolate and Zucchini. I was a bit curious about adding honey to a financier, and her recipe didn't require 6 egg whites, so I was sold. I couldn't quite bring myself to make some pots de creme, pastry cream, or something yolk heavy in addition to the financiers.

If honey financiers weren't good enough, I got it in my head that adding a half-teaspoon sized dollop of apricot preserves would be a good idea. Wrong. The preserves sank to the bottom, the financiers ended up a bit undercooked, and I had some trouble getting soggy-bottomed financiers out of the silicone molds. Its okay, we all have our off days. Plus the knitting group and baristas helped polish them off. I figured I'd spare my work colleagues the sticky mess.

At least I learned to not be so overzealous with heaping on fillings for next time. Here are pictures of the financiers still in the silicone pan and the best looking (and I must stress that the rest were quite horrid looking) financier.