There’s just something that beurre noisette (black butter) adds to food that cannot be explained. It’s almost likes its a form umami in its own right. In this video, chef Toni Lynn Dickinson from my Alma Mater, The French Culinary Institute at The International Culinary Center, shows us how to make a classically French, financier — a small cake with lots of flavor punch. In addition, she gives a quick recipe on how to make sorbet. Enjoy!