FOR THE FINANCIER BATTER: PREP BROWNED BUTTER (beurre noisette) FIRST: Cook the 150g (10 tablespoons) butter in a small sauce pan over medium heat for about 10 minutes. Cover loosely with a folded piece of aluminum foil because the water content of the butter causes it to pop and splatter. After 5 minutes, the butter will be foaming. Watch closely the second 5 minutes. As the butter continues to cook, the milk solids in the butter will brown and drop to the bottom of the pan; the butter will turn a golden brown. Skimming off the foam will allow you to better see the bottom of the pan. Turn off the heat after about 10 minutes when the solids in the bottom of the pan reach a nut brown. Immediately strain through a fine mesh sieve. Weigh out the 115g (1/2 cup) needed for the recipe and let cool.

BEAT the egg whites In the Kitchen Aid mixer on medium speed until frothy, using the paddle. Gradually add half the sugar with the mixer running. Turn off mixer.

WHISK the other half of the sugar with almond flour, hazelnut flour, all-purpose flour, and salt. Sift the flour mixture through a tamis, then add to the egg whites and sugar in the mixer. Mix on medium speed (#5) for 5 minutes until light in color.

ADD the cool beurre noisette and almond extract.

MIX 1 more minute. Scrape down sides and bottom of bowl.

REFRIGERATE until ready to bake. Tastes better after 2-3 days in refrigerator. Will keep refrigerated for up to two weeks.

FOR THE CHUNKY APPLE FILLING: TOSS the prepped apples with the honey.

HEAT the butter in a large 12" skillet on medium-high heat until sizzling and just starting to brown.

ADD apples to the skillet, turn heat to high and bring up to a simmer. Add Calvados. Cook 5 minutes.

WHISK together the sugar and Instant ClearJel and stir into apples.

FINISH cooking until the apples are tender, another 5 minutes. Taste the apples for doneness; they should be tender but still have a crisp texture.

TO BAKE THE FILLING AS AN ALTERNATIVE METHOD OF COOKING: Combine the apple chunks with honey, melted butter, and Calvados. Whisk sugar and Instant ClearJel together and then mix into apples. BAKE uncovered @ 350°F (176°C) in a foil-lined quarter or half sheet pan for about 35 minutes, until tender.

TRANSFER filling to a bowl and cool to room temperature.

USE right away or refrigerate for up to one week, if making ahead.

PREP PANS: Arrange 10 4-ounce aluminum pans on a parchment-lined half sheet pan. Spray with Pam (with flour).

PREP THE PUFF PASTRY: ROLL out the sheets of thawed puff pastry on floured counter. Roll each sheet to an 18" X 18" square. The pastry will be very thin. From each sheet, cut out nine 6" diameter rounds using a 6" cutter, or make a template from a cake board and cut out the rounds using a sharp paring knife. STACK the puff pastry rounds between sheets of plastic wrap and refrigerate at least an hour before filling the pans. Or, the sheets of dough can be frozen at this point, for up to a month, if you want to make ahead.

LINE THE PANS: FIT the chilled 6" rounds of thin puff pastry into the pans, pleating the top edges in order to ease in the dough, and allowing the excess dough hang over the edges of the pans.

TO ASSEMBLE FINANCIERS: THREE LAYERS PER PAN - For the first layer, scoop Financier Batter into the bottom of each pan, using a # 40 Purple Scoop (25 grams). For the second layer, add a scoop of Chunky Apple Filling to each pan, using a #16 Blue Scoop (75 grams). For the third layer, place another #40 Purple Scoop (25 grams) of Financier Batter on top of the apple filling in each pan. Spread each layer with the back of a spoon or small offset spatula until level. SPRINKLE the sliced blanched almonds on top of the cakes and fold the overhanging dough inward toward the center creating a ruffled edge.

BAKE 10 minutes at 425°F (218° C). Turn oven down to 400°F (204° C) and bake another 10 minutes. Rotate pan and bake 4 to 5 minutes more, until the tops and the crusts are both golden brown. Total baking time 24-25 minutes.

COOL in the pans 10-15 minutes before removing.

SERVE warm, cold, or at room temperature.

TO MAKE AHEAD: These cakes freeze well. If you want to make ahead, freeze in the pans placed in a plastic bag.