First you need to make the beurre noisette. Get a bowl ready on a heatproof surface and you'll need a fine metal sieve as well.

Next prepare your tins, the size mould you use is entirely up to you, but you will have to adjust your cooking times accordingly. This will make 12 generous muffin sized financiers or 24 barquettes. Grease the moulds with butter and place them on a baking tray to make it easier to move them around.

Place the butter in a heavy based saucepan and melt it, keep heating the butter. It will start to bubble up and begin to smell of hazelnuts. Heat the butter until it starts to turn a brown colour.

As soon as the colour begins to change and darken, take the pan off the heat and strain it into the bowl that you have ready. Leave the butter to cool and be careful as it will be very hot.

Preheat your oven to 200C/180C fan.

Sift the plain flour and icing sugar into a large bowl. Add the ground almonds and stir to mix the dry ingredients together.

Add the egg whites to the dry mixture and beat it well until it is all incorporated together and no dry mixture remains, you'll have to be quite tough with it.

Next add the pistachio paste and beat this into the egg mixture, by this point you'll have quite a thick paste.

The beurre noisette should now be cooler, mix this into the batter. You will find it is difficult to mix in the butter, but just persevere they will emulsify.

Put the batter into a piping bag and fill the moulds/tins of your choice, until you have used all of your batter.

Take your strawberries, quarter them and then place quarters lightly in the middle of your financiers.

Bake in the oven for 12-15 minutes or until a cocktail stick comes out clean. When the financiers are baked, dust them with icing sugar and leave them to cool in their tins.