Remove the skillet from the heat and let the filling cool. Stir the parsley into the filling and divide the filling among the shells, smoothing the tops
Spoon the batter into the molds, filling them almost to the rim. Preheat the oven to 450°F(230°C). With a pastry brush, use the 2 tablespoons melted butter to thoroughly butter the financier molds
Butter barquette tins using a pastry brush and softened butter. Stir batter, then spoon 2 tablespoons into each buttered tin, filling them three-fourths full
Spoon the batter into the moulds, filling each one about 2⁄3 full. They have also liked them and they said that the Mini Génoise with Apple Compote tasted like La Barquette de LU 3 chatons
