Name: Authentic French Financier Recipe
Total time: 45 min
Cuisine: French
Ingredients: 1 2/3 cup + 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) butter, unsalted

Authentic French Financier Recipe

Brown butter French financiers served on a grey plate with a cake pan on background

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★★★★★

4.7 from 15 reviews

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

Scale

1 2/3 cup + 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) 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

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