Brown butter French financiers are extremely easy and quick. With their super moist texture and exquisite nutty flavor, they are perfect for your afternoon pick-me-up or as finger food while entertaining.
How lovely French financiers baked in a mini muffin mold! They are absolutely perfect for your morning or afternoon cup of tea.
And if you make desserts at home, these easy-to-bake cakes may become your favorite bake-to-sell project.
Authentically, financiers are made in traditional rectangular molds (aka financier pans) that resemble gold bars. But why not experiment with making financiers in a mini muffin pan? It is the best financier mold substitute.
Just compare rectangular-shaped pistachio financiers with bite-sized chocolate financiers. Which ones are cuter?
What are financiers?
Financiers are French small cakes made with browned butter (beurre noisette), egg whites, powdered sugar, and almond flour.
Formerly known as visitandines, they were made by the Visitandines order of nuns. Later, in the 19th century, financiers were popularized in a financial district of Paris surrounding the Paris Stock Exchange.
French financier recipe
- Brown butter financiers are extremely easy to make. Choose a specially designed financier tin or a mini muffin mold you have on hand.
- Made with simple ingredients, French little cakes taste like in a French patisserie.
- They are the best way to use leftover egg whites.
- Elegant tiny cakes make a beautiful edible gift during holidays.
- The bite-sized cakes are neat to eat when such a situation arrives.
- They are adorable and snackable for kids.
Ingredients
Here is a quick overview of what ingredients you will need. Find the recipe card below for exact amounts and detailed instructions. I recommend making the recipe as written for the best results.
- Icing sugar (also, powdered sugar or confectioners' sugar): Make it at home using a coffee grinder or purchase powdered sugar in a baking department of your grocery store.
- All-purpose flour is necessary to add to the combination of nut flour.
- Almond flour: Use store-bought blanched finely ground almond flour or make ground almonds yourself. To do so, toast blanched almonds at 300°F (150°C) for 15 minutes, place nuts in a food processor, and process until finely ground. Do not over-process; otherwise, you will get nut butter.
Pro tip: While measuring, do not press or pack almond flour or ground almonds into a measuring cup; otherwise, you will get the wrong measurement.
- Hazelnut flour: Make ground hazelnuts yourself, following the same method for ground almonds. You can also replace hazelnut flour with almond flour if you desire. It works as a 1:1 substitute.
- Egg whites: Separate egg whites from yolks using an egg separator while eggs are still chilled. 150 g egg whites, approximately equal to 4.5 raw fresh egg whites from large-size chicken eggs.
Pro tip: For the best results, weigh all the recipe ingredients, especially egg whites, with a kitchen scale.
- Unsalted butter: To make buttery financiers, use top-quality butter. Opt for European-style butter with 82% fat content. The recipe calls for brown butter, known as hazelnut butter, not softened one.
How to make French financiers
Step 1. Prepare a financier tin, or use a mini loaf tin or mini-muffin pan to make the recipe. Brush the tin with melted butter using a pastry brush. Dust with flour and gently shake and tilt the mold.
Step 2. Tap the mold against the sink upside down to remove any excess flour. Refrigerate the prepared mold until ready to use.
Pro tip: If you opt for silicone mold, there is no need to butter and flour it. Read more about how to bake with silicone molds.
Step 3. To make brown butter, place butter in a small saucepan and bring over medium-low heat. Heat butter, swirl the pan occasionally over the stovetop, and cook for about 5-10 minutes.
Pro tip: Consult the brown butter recipe for step-by-step photographed explanations, helpful tips, and tricks.
The butter will foam at first, but then it will begin to brown, producing dark golden flecks (browned milk solids).
Step 4. Check the color and once you are happy with the browning level, pour the butter (with milk solids) into a bowl to stop cooking. Let it stand and fully cool down.
Step 5. To make financier batter, preheat oven to 350°F (175°C). Using an electric mixer, whisk egg whites for 15-20 seconds and set aside (photo 1).
Step 6. In a separate bowl, combine sugar, all-purpose flour, almond, and hazelnut flour.
Step 7. Add beaten egg whites to the dry ingredients and mix with a hand whisk. Stir in the brown butter (photo 2).
PHOTO 1
PHOTO 2
Step 8. Pour the batter into the prepared mold filling the cavities up to two-thirds (photo 3). Sprinkle each cake with a few flaked almonds, if preferred.
Pro tip: Some financier recipes require chilling the cake batter for an hour before filling the financier mold. You can proceed if desired, but with making authentic French financiers, this step isn't necessary. They are not French madeleines to develop that famous hump on top.
Step 9. Bake for 15 to 20 minutes, until golden brown (photo 4).
Pro tip: Check financiers with a toothpick: if it comes out dry, they are ready.
PHOTO 3
PHOTO 4
Remove from the oven, and let cakes cool for 2-3 minutes before removing them from the mold. Serve financiers warm or at room temperature.
Expert Tips
- To make authentic financiers, it is imperative to make brown butter for natural nutty flavors. Remember to retain the dark bits in the browned butter.
- Use a piping bag to fill the cavities of the muffin mold if desired.
- Monitor the baking time of financiers to avoid overbaking.
- Use a small, blunt knife to release the edges of the cakes and remove them from the mold if needed.
- Make-ahead option: Make the cake batter in advance, cover it with a plastic film in contact, and refrigerate for a couple of days.
Recipe variations
Nowadays, the shape of French financiers may be different: rectangular in some places and round in others. But one thing is for sure: financiers are tasty and delicious.
Once the batter is poured into a financier mold or a mini muffin pan, it is time to add a topping of your choice (fruits, nuts, chocolate chips).
Just add the toppings in moderation, usually one piece of fruit per financier (e.g., a single blackberry, raspberry, a halved fig, a couple of plum slices, etc.). Here is a list of possible financier recipe variations:
- Raspberry financiers topped with fresh raspberries.
- Chocolate financiers with an added cherry on top of the financiers.
- Pistachio financiers with the prominent pistachio flavor and taste.
- Almond financiers with all-purpose and almond flour.
- Hazelnut financiers with all-purpose and hazelnut flour.
You can also flavor classic French financiers with ¼ teaspoon of vanilla extract, almond, or lemon extract, citrus zest, orange blossom water, or rose water.
In the end, play with flavor combinations for French financiers, from almonds and apricots to hazelnuts and cherries and pecan and peaches. To help, download this free 10-page fruit flavor pairing chart.
Storing and freezing
Store French financiers in an airtight container at room temperature for up to 2-3 days (according to some French chefs - 7 days).
Can you freeze financiers? You can freeze financiers in a freezer-friendly box or a freezing bag for up to two months.
Recipe FAQ
Financier cake name comes from the financial district of Paris. Financiers were primarily consumed by the district's financiers and baked in a mold resembling a gold bar.
Financiers and madeleines differ in their ingredients and preparation methods. Financiers use egg whites and require no raising agent and chilling, while madeleines use whole eggs and need baking powder and chilling to achieve the iconic madeleine hump.
Financiers typically contain gluten as they are made with all-purpose flour and added nut flour such as almond, hazelnut, or pistachio.
Love French tea cakes? Try these next!
Are you craving French pastries? There are plenty of classic French tea cakes on the blog!
- Lemon poppy seed madeleines
- Raspberry madeleines
- Gingerbread madeleines
- Blackberry friands
- Kouglof (Alsatian Brioche)
- Browse all the Small Cake Recipes
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Recipe card
Authentic French Financiers
Brown butter French financiers are extremely easy and quick. With their super moist texture and exquisite nutty flavor, they are perfect for your afternoon pick-me-up or as finger food while entertaining.
- Total Time: 45 minutes
- Yield: 24 financiers 1x
- Category: Cakes
- Method: Baking
- Cuisine: French
Ingredients
- 1 ⅔ cups + 2 tablespoons (225 g) powdered (icing) sugar
- ½ cup + 1 ½ tablespoons (75 g) all-purpose flour
- ⅔ cup + 13 teaspoons (90 g) almond flour
- 4 tablespoons (30 g) hazelnut flour
- ½ cup + 2 tablespoons (150 g) egg whites (note #1)
- 7.4 oz (210 g) unsalted butter
* If needed, please refer to Baking Conversion Charts.
Instructions
- Preheat oven to 350°F (175°C). Brush the cavities of a mini muffin pan with melted butter and dust with flour. Remove any excess flour and refrigerate the mold.
- To make the brown butter, in a small saucepan, heat butter on low to medium heat, occasionally swirling the pan over the stovetop for about 5-10 minutes.
- It will foam at first, but then it will begin to brown, producing dark golden flecks (browned milk solids). Check the color and once you are happy with the level of browning, pour the butter (with milk solids) into a bowl to stop cooking. Let it stand and fully cool down.
- To make the cake batter, using an electric mixer whisk egg whites for 15-20 seconds and set aside. In a separate bowl, combine sugar, all-purpose flour, almond, and hazelnut flour. Add beaten egg whites to the dry ingredients and mix with a hand whisk. Stir in the brown butter.
- Pour the batter into the mold filling the holes up to two-thirds. Bake for 15 to 20 minutes, until golden brown. Check financiers with a toothpick: if it comes out dry, they are ready. Remove from the oven, and let cakes cool for 2-3 minutes before removing them from the mold. Serve warm or at room temperature.
Notes
- 150 g egg whites, approximately equal to 4.5 raw fresh egg whites from large-size chicken eggs.
- To make authentic financiers, it is imperative to make brown butter for natural nutty flavors. Remember to retain the dark bits in the browned butter!
- Use a piping bag to fill the cavities of the muffin mold if desired.
- Monitor the baking time of financiers to avoid overbaking.
- Use a small, blunt knife to release the edges of the cakes and remove them from the mold if needed.
- Make-ahead option: Make the cake batter in advance, cover it with a plastic film in contact, and refrigerate for a few days.
Nutrition
- Serving Size: 1 financier
- Calories: 143
- Sugar: 9.4 g
- Sodium: 57 mg
- Fat: 9.8 g
- Saturated Fat: 4.7 g
- Carbohydrates: 12.8 g
- Fiber: 0.6 g
- Protein: 2.1 g
- Cholesterol: 19 mg
Keywords: brown butter financiers, financier recipe, French financiers, financiers, financier cakes
The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.
The recipe was adapted from https://www.aux-fourneaux.fr. It was originally published on February 11, 2018. The recipe has been revised to include improved content and photos.
Note: If you have made this recipe previously and want to replicate it, the original recipe called for a baking temperature of 375°F (190°C) and a baking time of 15 to 17 minutes.
Anita says
These financiers look so cute and taste so delicious. I didn't have hazelnut flour, so I simply added more almond flour, and still tasted delicious. 🙂
★★★★★
Irina says
Yes, you can easily replace hazelnut flour with almond flour. It works as a 1:1 substitute. Thanks, Anita.
Krissy Allori says
Oh my goodness, these sound just amazing. I love everything with browned butter. I have no doubt that I will love these too.
★★★★★
Irina says
These financiers are so cute that kids and adults adore them. Please, enjoy the recipe, Krissy.
Veena Azmanov says
Cute and the size looks kid-friendly too. Perfect with a cup of tea as well.
★★★★★
Irina says
Yes, the bite-size is perfect for kids to fall in love. You are right, Veena. Thanks for your comment.
Adrianne says
I wish I had one of these and a cup of tea right now! I can't remember the last time I have been so hungry for baked goods, but these muffins look sweet and homely. Love to try them and will put them on my to cook list!! Cheers
★★★★★
Irina says
Thanks, Adrianne, for your kind words. Happy baking and enjoy these baked cuties. You will love them!
Emmeline says
I'd never heard of this type of baked good before, but wow, I need to try this recipe out immediately! Love the browned butter in the batter; it must give so much great taste.
★★★★★
Irina says
Yes, these financiers made with hazelnut and almond flour have an additional natty flavor from the brown butter. They are delicious. Thanks for stopping by, Emmeline.
Biana says
These look amazing; I didn't realize that they are simple to make too! I will definitely be making them soon.
★★★★★
Irina says
Happy baking and enjoy the recipe, Biana!
Janelle says
These were super yummy! Thank you for sharing.
★★★★★
Irina says
You are welcome, Janelle!
Sadia Malik says
Good idea for tea tomorrow. Thanks
★★★★★
Irina says
Please, enjoy your teatime, Sadia.
Eszter Faulkner says
Amazing recipe! I made this twice now and used a small amount of lemon zest and orange the second time. The batter itself is divine too, had to stop me from eating it. Kept in the fridge overnight and baked in the morning. The little cakes puffed up perfectly. Thank you for sharing.
Irina says
Thank you very much, Eszter! I am happy to know that you loved the recipe. And thanks even more for sharing the pictures! 🙂
Tracey Westerhausen says
As Anita did, I used all almond flour. The first time I made these, they were good, but not great. This time, I toasted both the almond flour and the regular flour -- I did this earlier in the week, and it was, of course, a time-saver today. And also made sure I had really browned butter. Delicious. We got 40 cakes out of Wilton mini-muffin pans.
Irina, do you think that European-style butter versus American would make a significant difference? Thank you for adapting and posting this recipe.
★★★★★
Irina says
Hi Tracey, thank you for your comment. I am thrilled you succeed with the recipe. As for the butter, I always use Kerry Gold Pure Irish Butter, living in the States. I do not think that the American style butter will compromise the taste, but I would never replace the butter with margarine. Happy holidays!
Linda Feinberg says
I just made these - WOW, the texture was great. However, they are so sweet they gave my husband a sugar rush. Did anyone else cut the amount of sugar? The only sub was a mix of cassava/so gluten-free flour for the AP flour. Also, I used all almond flour instead of almond and hazelnut flours. Thanks!
Irina says
Hi Linda, I am happy to hear you loved the recipe. I have not heard about anyone mentioning decreasing the amount of sugar in the recipe. I always tell that sugar is responsible for sweetness and texture in baking. I also recommend trying the recipe as it is first and then to experiment. You have made the recipe; you know that the right texture of the baked financiers. Now you can try to experiment. Please, let me know how it worked out if you decide to use less sugar. Happy holidays!
Grace Sien says
I'd love to try making these, but the grams to ounces ratio doesn't seem to match. If I'm only using almond flour, is the total amount 1 cup and 1 teaspoon?
Irina says
Hello Grace, thank you for your ineterst in the recipe. As I understand, you try to replace hazelnut flour with almond flour. In this case, the total amount of almond flour is 120g, which equals 1 1/4 US cup. I use this almond flour amounts converter. I hope this helps. Please, let me know if you have more questions. Happy baking!
Shelley says
Thank you for this recipe, Irina! It was very easy to follow, plus the photos and tips were really helpful. My financiers turned out delicious! I had a tiny problem with excess batter - I filled my USA Pan 24-well mini muffin pan almost to the brim, and I still had batter left for 4-5 wells. So maybe I will scale down the batter slightly next time.
By the way, I love Pierre Hermé! His pastry shops are among my favorites in Paris, so I am always happy to find his recipes.
★★★★★
Irina says
Hi Shelley, thank you for your feedback! I am so happy to hear that you loved the recipe and your financiers turned out perfect. I am not sure why you had some leftover batter, though. Maybe it is related to a brand of a mini muffin pan. I do not like to waste while baking, too. 🙂
Valerie says
Hi. How do I adjust the ingredients for using financier silicone mold? Please advise. Thanks
Irina says
Hi Valerie, thanks for your interest in the recipe. If you mean a silicone MINI muffin mold, you do not need to adjust the ingredients. I prefer to butter even silicone molds, although it is considered that you can bake in a silicone mold without greasing. If you talk about regular-size silicone muffin mold, it will not work. I tried to bake this way, and the financiers were underbaked, even with the prolonged baking. If you have more questions, please, let me know. 🙂
Caroline Sara says
Finally, one that works! These are absolutely fabulous, and the recipe is so well laid out and easy to read. Have been trying to find a good one for years! Thank you! Thank you!
★★★★★
Irina says
Hello Caroline, I am so happy to hear that! I am glad that the recipe worked out for you. 🙂 Please, stay tuned for more recipes!
Vry says
Hi Irina,
As mentioned by someone else, I also think these are too sweet. I guess this is because of the combination of sugar level and almonds, which are already sweet by themself.
I calculated that the recipe you used as a base has a sugar percentage of 32% and your own variation has a sugar percentage of 28,8%. So it is already better.
I will look into decreasing the sugar, but maybe you can also look at it yourself. Cheers, Vry
★★★
Irina says
Hello Vry, thanks for making the recipe. As for the amount of sugar, it is well known that sugar is responsible for sweetness and the texture of baked goods. That is why I always try to keep the authenticity of the recipe as much as I can. Also, I suggest making the recipe the first time as it is and then experimenting. I would be happy to read if you try to make financiers with the decreased amount of sugar. Please, let me know.
Shahla says
Hi Irina, I made these financiers, their taste was very nice, but I think the texture was incorrect. I have not eaten financier before, but the photos look like cupcakes. This recipe has not baking powder, is it right? The batter was not runny, and I put it with a spoon, and it needed to make it flat with a spoon. Is it the right texture, or have I made a mistake in some way? I would appreciate it if you guide me to make the correct texture.
★★★★★
Irina says
Hello Shahla, thanks for your comment. You are correct that the recipe doesn't contain baking powder. The batter has to be runny enough. The only thing I can think about is if you whisked the egg whites until soft peaks. You should beat the whites with a hand whisk slightly. Please, let me know how you beat the egg whites, and I will guide you more.
Shahla says
Hi Irina, thank you for your response, as you have written in instruction, I beat the whites 20 second with electric mixer. The only thing was I used boxed egg whites.
Another question is which one’s texture is better, pistachio financier or this recipe? Because these are from two great chefs, but very different.
Irina says
Hi Shahla, I am not sure if the boxed egg whites could affect the texture. I always use whole eggs. Speaking about both recipes (I also have Raspberry Financier recipe), I would say that their texture is very similar. I would suggest you try to make the recipe again and see if it turns out perfect. If not, I will try to help you by guiding you online. How does it sound?
Annalise says
Wow, I should have read the comments before I attempted this recipe. Am I to understand that the current amount of sugar required is LESS than the amount it previously required??? Because as I was making this, the MOUNTAIN of sugar it needed to terrify me. Not for any health reasons, just because I thought, "my God, this is going to be WAAAY too sweet." So I promptly removed 50 grams of sugar down to 175, although I was still uneasy. Guess what? The end product was STILL way, way too sweet. I cannot imagine what they would have tasted like with 225 grams of sugar, and my teeth hurt when I think about the apparently original recipe.
★★★
Irina says
Hello Annalise, I am sorry that the financiers felt too sweet for your taste. I want to clarify the situation. I often post French dessert recipes, it is true. It is also true that I sometimes try to adapt them so as not to lose their authenticity. I always think that people would like to try the authentic recipe not traveling to France. So this financier recipe was adapted from one of the best French chefs, Perre Hermé. I kept his authentic approach. Another reason that I kept the amount of sugar is to keep the original texture of the cakes. Sugar is not only responsible for sweetness but also for texture building. So, I don't post recipes just to post; I don't post just sweets; I try to keep the recipe's authenticity. We all have different taste buds, and it is okay. For someone, it is sweet; for another one is okay. I always recommend my readers make the recipe to get the authentic look, taste, and texture. Then they are free to experiment. I have recently started a new recipe category devoted to no sugar baking. It is for those who watch the sugar intake. Thanks for making the recipe!
Rebekah L. says
Including the mass of the ingredients makes all the difference. I have tried a few different recipes online that use the same ingredients, but the ratios weren't right. This recipe gives you moist spongy cake with a deliciously crispy exterior. I didn't have hazlenut flour so I just added that mass in additional almond flour, and I was delighted with the results. I also really appreciate the authenticity of the recipe.
★★★★★
Irina says
Hello Rebekah, I am happy to hear that you liked the recipe. Thank you for your comment; it helps other readers too!