caramelized white chocolate and raspberry financiers

I made some caramelized white chocolate a while ago because I kept reading about it everywhere for a month or two. I loved it; caramelizing really helps to blunt the cloying sweetness of white chocolate and adds complex, toffee-y flavours. Have you ever noticed white chocolate on the surface of a baked good that is golden brown and crispy and tasty? That's caramelized white chocolate: naturally occurring caramelized white chocolate in its natural habitat. I always knew that I liked that stuff, but I hadn't realized that you can make it on purpose. Plus, it's really easy.  

galette des rois + mini palmiers

First of all, a slightly belated happy new years to you all! I hope you had wonderful, safe, happy winter holidays. I spent the last few weeks mostly eating; I am pretty close to my upper limit for sweets but I managed to make room for one extra pastry post-Christmas. If you aren't totally burnt out from eating holiday treats, you might want to try a galette des rois, or a king cake.