Financiers are small French almond cakes which are perfect for a tea or coffee time. They are easy to make, delicious to taste and quickly to eat! Just make some to treat yourself or to give them as a gift.
The first Financiers were probably made by nuns of the Order of the Visitation in France and were called as “Visitandines”. Later, in 1890, the pastry chef Lasne made the cakes for rich financiers who frequently visited his bakery in the financial district of Paris. As for me, I do not make these cakes for financiers of my district yet, although who knows one day…:) I only make Financiers for my family. These little cakes are really delicious.
The basis of Financiers is beurre noisette (brown butter), egg whites, powdered sugar and three kinds of flour. They are easy to make and quickly to eat! I usually make about 12 Financiers at once, but they are swept away during the first evening they are served. I should probably double the recipe for my family!
Financiers are perfect for the Bake-to-Sell project if you think of making pastries at home. They are perfect as a gift for Christmas or “Just because” occasion. I have used the leopard patterned ribbon to wrap four Financiers taking pictures, and I believe they look gorgeous. There is no limitations for your creativity to making them as a gift!
By the way, Financiers and MADELEINES are categorized as small travel cakes which could be stored at the room temperature for up to five days. Just wrap them up or store in an air-tight container.
- 150 g icing sugar
- 50 g all-purpose flour
- 60 g almond flour
- 20 g hazelnut flour
- 100 g egg whites
- 140 g butter
Hear the oven to 425 degrees F.
To make beurre noisette (brown butter or hazelnut butter): in a small pan heat the butter on a medium heat, occasionally swirling, until it begins to brown, about 5 minutes. Let it stand and fully cool down.
In a bowl combine the sugar, all-purpose flour and nuts’ flour.
Add egg whites, whisking just to combine.
Whisk the brown butter into the egg-flour mixture.
Generously butter rectangular financier mold . If you use a silicon one, you do not need to grease it. Pour the mixture into the mold filling the cavities.
Bake at 425 degrees F for 15-20 minutes. Remove Financiers from the oven, and let them cool before removing from the mold.
The recipe is taken from https://www.aux-fourneaux.fr and translated from French. It is re-written by me, but the authorship of the recipe belongs to Pierre Hermé. All posted pictures are mine.Print
Small French cakes with the taste of almond and hazelnut are perfect for a snack or afternoon pick-me-up.
- Hear the oven to 425 degrees F.
- To make beurre noisette (brown butter): in a small pan heat the butter on a medium heat, occasionally swirling, until it begins to brown, about 5 minutes. Let it stand and fully cool down.
- In a bowl, combine the sugar, all-purpose flour and nuts’ flour.
- Add egg whites, whisking just to combine. Whisk the brown butter into the egg- flour mixture.
- Generously butter rectangular financier mold . Pour the mixture into the mold filling the cavities.
- Bake at 425 degrees F for 15-20 minutes. Remove from oven, and let it cool before removing cakes from the mold.
- Cover the ready mixture with a plastic wrap placing the film on the surface of the preparation. Refrigerate for at least 3 hours, better over night. Then bake.
Keywords: cake, financiers, almond