Why are financiers called financiers?

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.

What is the difference between financiers and madelines?

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.

Are financiers gluten-free?

Financiers typically contain gluten as they are made with all-purpose flour and added nut flour such as almond, hazelnut, or pistachio.

Classic French Financiers (Authentic Recipe)

Name: Authentic French Financiers
Total time: 45 min
Cuisine: French
Ingredients: 1 2/3 cups + 2 tablespoons (225 g) powdered (icing) sugar; 1/2 cup + 1 1/2 tablespoons (75 g) all-purpose flour; 2/3 cup + 13 teaspoons (90 g) almond flour; 4 tablespoons (30 g) hazelnut flour; 1/2 cup + 2 tablespoons (150 g) egg whites (note #1); 7.4 oz (210 g) unsalted butter

Authentic French Financiers

French financiers with almonds on a wooden board lined with parchment.

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4.7 from 15 reviews

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.

Author: Irina Totterman
Total Time: 45 minutes
Yield: 24 financiers 1x
Category: Cakes
Method: Baking
Cuisine: French

Ingredients

Scale

1 2/3 cups + 2 tablespoons (225 g) powdered (icing) sugar
1/2 cup + 1 1/2 tablespoons (75 g) all-purpose flour
2/3 cup + 13 teaspoons (90 g) almond flour
4 tablespoons (30 g) hazelnut flour
1/2 cup + 2 tablespoons (150 g) egg whites (note #1)
7.4 oz (210 g) unsalted butter

* If needed, please refer to Baking Conversion Charts.

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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

Find it online: https://www.bakinglikeachef.com/financiers-by-pierre-herme/