Financier recipe

Listen to me! If you are tired of soggy, pathetic cakes that taste like cardboard, then wake up! This Financier recipe is the gold standard of French pastry, delivering a rich, nutty flavor that blows your mind. Most people ruin them by being lazy with the butter, but we are doing it properly today. If you have mastered a simple Butter cookies recipe, you are ready for this elevation. These gold bars of almond perfection require precision, heat, and respect. Don't come into my kitchen with cheap ingredients; use the best butter and finest flour. Let’s get to work and make something truly magnificent!

Ingredients for Financier recipe

• Brown Butter: 4 ounces (115g) unsalted butter (to yield 2 ½ ounces / 75g of liquid brown butter)
• Almond Flour: 1 cup (140g) almond or hazelnut flour
• Sugar: ¾ cup plus 2 tablespoons (180g) granulated sugar
• All-Purpose Flour: 5 tablespoons (45g)
• Salt: A generous pinch
• Egg Whites: 4 large egg whites, at room temperature
• Extract: ½ teaspoon vanilla or almond extract
• Optional: Softened butter for greasing the molds

Instructions to prepare Financier recipe

1. Prepare the Brown Butter (Beurre Noisette): Place the 4 ounces of butter in a small saucepan over medium heat. Cook until the butter melts, foams, and begins to turn a golden-brown color with a nutty aroma. Look for small brown bits forming at the bottom. Immediately remove from heat and pour into a bowl to stop the cooking. Measure out 2 ½ ounces (75g) for the recipe and let it cool slightly until it is warm but not hot.
2. Preheat and Prep: Preheat your oven to 375ºF (190ºC). Generously grease the insides of 24 mini muffin tins (or traditional rectangular financier molds) with softened butter, ensuring you coat the upper rims.
3. Mix Dry Ingredients: In a medium-sized bowl, whisk together the almond flour, sugar, all-purpose flour, and salt until well combined and any lumps are broken up.
4. Incorporate Egg Whites: Stir the room-temperature egg whites and the extract (vanilla or almond) into the dry ingredients until the mixture is smooth.
5. Add Butter: Gently stir in the slightly warm brown butter (including the browned bits for extra flavor) until the batter is glossy and fully incorporated.
6. Fill the Molds: Spoon or pipe the batter into the prepared tins, filling each indentation almost to the top. Tap the tins sharply on the counter once or twice to level the batter.
7. Bake: Place in the oven and bake for approximately 13 minutes, or until the edges are golden brown and the tops feel just set when lightly touched.
8. Cool and Unmold: Let the financiers cool in the tins for a few minutes. If they stick, use a sharp knife to gently release the edges. Transfer to a wire rack to cool completely.

Financier recipe Details

Prep Time: PT20M
Cook Time: PT13M
Total Time: PT33M
Servings: 24

Expert Tips

Substitutions for Financier recipe

If you want to vary the flavor profile, swap the almond flour for hazelnut flour or even finely ground pistachios. You can also use a high-quality gluten-free all-purpose flour blend if you are catering to dietary needs, but make sure it is a 1-to-1 replacement.

Errors to Avoid with Financier recipe

The biggest mistake is not browning the butter correctly; if it is just melted, you lose that signature nutty depth. Also, do not overmix the batter once the egg whites are in. Treat it with respect! Finally, ensure your egg whites are at room temperature to prevent the brown butter from seizing.

Alternative Cooking of Financier recipe

For a modern twist, press a single fresh raspberry or a few blueberries into the top of each mold before baking. You can also add a sprinkle of citrus zest or a few dark chocolate chips to the batter for a more decadent finish.

Frequently Asked Questions about Financier recipe

Q1: Why are they called Financiers?

These cakes were popularized in the financial district of Paris. The traditional rectangular molds make the cakes look like small gold bars, which was a clever marketing tactic for the busy bankers looking for a quick, clean snack.

Q2: Can I make the batter in advance?

Absolutely. In fact, resting the batter in the fridge for a few hours or even overnight can actually improve the texture and flavor. Just give it a gentle stir before piping it into your molds.

Q3: How do I store these French treats?

Store them in an airtight container at room temperature for up to three days. However, for that crisp edge and moist center, they are truly at their peak on the day they are baked.