Cut the butter into pieces and place them in a saucepan (opt for a light-colored pan, you need to be able to check the color of the butter). Melt the butter over medium heat. Gently stir so it doesn’t burn.As the butter starts to sputter and foam, turn down the heat. Butter will change color from yellow to more golden, and then brown color. Once you have achieved a nice brown color and a hazelnut smell, you Beurre Noisette is ready. You can remove from heat and transfer into a bowl to cool down.
Preheat oven at 175°C (347°F)
Using the paddle attachment of your mixer, (or a spatula if you do not have a mixer), mix together the almond powder, powdered sugar, flour, baking powder and salt. Add little by little the egg white and then the brown butter. When everything is nicely combined, add your chocolate chips.
Using a pipping bag or a spoon, fill the mold with the preparation. Bake for 15 to 20 minutes, depending on your oven.
Cool down in the mold for about 10 minutes and remove from the mold.
Prepare the chocolate Ganache by bringing the cream to a boil. Pour the cream in 3 times on top of the chocolate, mixing with a spatula to create an emulsion.
Once the financiers are cold, put some crunchy pearl in the cavity. Put the ganache on top of the pearl.
Let it cool down and enjoy!