Enjoy this insanely easy financier recipe to make brown butter French financiers. Their texture is amazing; their taste is beyond delicious. These financier cakes are perfect for your afternoon pick-me-up or as finger food while entertaining.
I love these cute French financiers baked in a mini muffin mold! They are absolutely perfect for your morning or afternoon cup of tea. If you make desserts at home, these easy to bake cakes may become your favorite bake-to-sell project. They also make a great edible gift during the holiday season.
I adapted a financier recipe created by the French chef Pierre Hermé. While he bakes financiers in a rectangular financier mold, which I did in the past, I have recently started to experiment with a mini muffin pan to make financiers.
Moreover, I noticed that David Lebovitz uses a mini muffin pan to make his tiny cakes. And I must admit that I love the idea.
Just have a look at the bite-sized Chocolate Cherry Financiers here on my blog. Although I made Pistachio Financiers using a financier mold, they can be easily baked in a mini muffin mold as well.
THIS WILL
Get the Ultimate Guide to Baking Basics
TOTALLY CHANGE
YOUR BAKING
French financiers
French financier cakes have been known in France for more than 100 years. In the States, they have recently started being served in restaurants.
Formerly known as a visitandines, financiers are small bite-sized almond cakes made with beurre noisette (brown butter), egg whites, powdered sugar, almond, hazelnut, and all-purpose flour.
Initially, these cute cakes 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.
The primary consumers of cakes were wealthy financiers who easily kept cakes in their pockets. It was possible due to the unique shape of the financier cakes baked in a traditional rectangular mold resembled a bar of gold.
Nowadays, the shape of French financiers may be different: rectangular in some places, round in others. But one thing is for sure financiers are tasty and delicious.
What is brown butter?
Brown butter (Beurre noisette in French) is translated as hazelnut butter because of its color. It is a warm sauce made by melting unsalted butter over low heat that is used to accompany savory dishes and to make French pastry. It has a toasty hazelnut color and nutty flavor. Read here and watch the video on how to make brown butter.
Financier recipe variations
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). For the toppings, just add them in moderation, usually one piece of fruit per financier. Here is a list of possible financier recipe variations:
- Top financiers with fresh raspberries, following the recipe of Stephanie from Joy of Baking.
- Sprinkle each cake with a few sliced almonds as Bee from Rasa Malaysia does.
- Add a dried cherry in the center of each financier in the way Ed & Marieke from Weekend Bakery recommend in their recipe.
- Arrange one blackberry in the center of each mold, following the recipe of Iryna from SoFabFood.
- Place a halved fig on top of each financier as Becky from A Calculated Whisk does.
- Make Plum Financiers by placing two plum slices on top of each cake like Cook's Illustrated gives a try.
- Place a chocolate chunk on top of each cake and make Chocolate Chunk Financiers.
Why this financier recipe works
- The recipe is insanely easy to make.
- You will end up with a whole batch of financiers - 24 small tea cakes.
- They are the best way to use leftover egg whites.
- Financier cakes make a beautiful edible gift during holidays.
- These bite-sized cakes are neat to eat when such a situation arrives.
- These cute cakes are adorable and snackable for kids.
THIS WILL
Get the Ultimate Guide to Baking Basics
TOTALLY CHANGE
YOUR BAKING
Ingredients
Here is a quick overview of what ingredients you will need. Follow the full recipe below for exact amounts and instructions. I recommend making this recipe as written for the best results.
Icing sugar: make it at home using a coffee grinder or purchase powdered sugar in a baking department of your grocery store.
All-purpose flour: it is necessarily to add to the combination of nut flour.
Almond flour: either use a 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.
While measuring, please, do not press/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.
For better success, I always encourage to weigh all the ingredients, especially egg whites, with a kitchen scale.
Butter: to make buttery financier cakes, use unsalted top-quality butter.
How to make brown butter financiers
Preheat oven to 375 F/190 C.
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 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 (photo 1).
To make the cake batter, using an electric mixer, whisk egg whites for no longer than 20 seconds and set aside (photo 2).
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 (photo 3). Stir in the brown butter (photo 4).
Generously butter cavities of a mini muffin pan. Pour the batter into the mold filling the holes up to two-thirds (photo 5).
Bake for 15 to 17 minutes, until nicely browned (photo 6). Remove from the oven, and let cakes cool before removing them from the mold.
Expert tips
- Watch the video on how to make brown butter.
- Make the cake batter in advance, cover with a plastic film in contact and refrigerate for a few days, if you desire.
- Use a small, blunt knife to release the edges of the cakes and remove them from the mold.
Frequently Asked Question
Do you need to chill the financier butter
Some financier recipes recommend covering the batter with a plastic film in contact and chilling it in the fridge for at least 1 hour before baking. This particular recipe does not require this step.
How to store French financiers
Store financiers in an air-tight container for up to seven days. I personally prefer to keep financier cakes for the first 24 hours at room temperature, covered with a kitchen towel. You can also freeze them for up to two months.
More delicious teatime dessert recipes you will love
- Classic French Madeleines
- Easy Blackberry Heart-Shaped Friands
- Kouglof – The Best Alsatian Brioche
- Browse all the Cake Recipes
Craving more sweets? Subscribe to my newsletter to receive recipe updates straight to your inbox. In addition, you can follow me on Instagram, Pinterest, Facebook, and Yummly to see what I am getting up to.
You can also shop for my favorite baking tools. Thank you so much for your support!
NEED TO ADJUST YOUR BAKING PAN SIZE?
Recipe card
Authentic French Financier Recipe
Enjoy this insanely easy financier recipe to make brown butter French financiers. Their texture is amazing, their taste is beyond delicious. These financier cakes 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 cup + 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) butter, unsalted
* If needed, please refer to Baking Conversion Charts.
Instructions
- Preheat oven to 375 F/190 C.
- 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 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) in 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 no longer than 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.
- Generously butter cavities of a mini muffin pan. Pour the batter into the mold filling the holes up to two-thirds. Bake for 15 to 17 minutes, until nicely browned. Remove from the oven, and let cakes cool before removing them from the mold.
Notes
- 150 g egg whites approximately equal 4.5 raw fresh egg whites from large size chicken eggs.
- Watch the video on how to make brown butter.
- Use a small, blunt knife to release the edges of cakes and remove them out of the mold.
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
Theinitiallyal 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. If the nutrition information is important to you, you should independently verify it using your preferred tool. Under no circumstances will Baking Like a Chef be responsible for any loss or damage resulting from your reliance on the nutritional information. You are solely responsible for all decisions about your health and ensuring that any nutritional information provided is accurate. Please, read the disclaimers in our Privacy Policy.
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. All posted pictures are mine.
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!