If you're a fan of French pastries, you’ll love financiers. These little almond cakes are perfect for anyone with a sweet tooth and a soft spot for buttery, nutty flavors. Originating in France during the late 19th century, financiers have long been a staple in French patisseries. Their name is said to come from their resemblance to gold bars, making them not only delicious but also a little luxurious.
Whether you’re an experienced baker or just beginning your culinary adventures, financiers are an amazing treat to try. They’re simple to make, require a handful of ingredients, and deliver a taste that strikes the perfect balance between sweet, nutty, and buttery. Let's get started!
Ingredients
To make about 12 financiers, you’ll need the following ingredients:
- 90g (6 tbsp) unsalted butter
- 50g (1/2 cup) almond flour
- 50g (1/2 cup) all-purpose flour, sifted
- 150g (3/4 cup) granulated sugar
- 1/4 tsp salt
- 4 large egg whites
- 1/2 tsp vanilla extract (optional, but adds great flavor)
- Powdered sugar (for dusting, optional)
Optional Additions:
You can jazz up your financiers by adding fresh berries, sliced almonds for crunch, or a drizzle of melted chocolate. Classic financiers are plain, but the possibilities are endless.
Instructions
Step 1: Brown the Butter (Beurre Noisette)
The secret to the rich flavor of financiers lies in browned butter. Start by melting the butter over medium heat in a small saucepan. Watch closely as it foams, then transforms into a golden brown liquid with a nutty aroma. Once it’s ready, remove it from the heat and strain it through a fine mesh sieve to remove any solids. Set it aside to cool slightly.
Step 2: Mix the Dry Ingredients
In a medium mixing bowl, whisk together the almond flour, all-purpose flour, sugar, and salt. This creates a dry base for your batter.
Step 3: Incorporate the Egg Whites
Lightly whisk the egg whites in a separate bowl until they’re just frothy, then stir them into the dry ingredient mixture. No need to whip them into stiff peaks for this recipe!
Step 4: Add the Browned Butter
Slowly pour the slightly cooled browned butter into your batter, stirring constantly as you go. If you’re using vanilla extract, stir it in at this stage. Your batter should be smooth and glossy.
Step 5: Chill the Batter
For the best texture, cover the batter and refrigerate it for at least 1 hour (or up to overnight). Chilling allows the flavors to come together and improves the cakes’ texture.
Step 6: Prepare the Molds
Traditionally, financiers are baked in rectangular molds to mimic the shape of gold bars. However, you can use mini muffin tins or any small baking molds you have on hand. Grease the molds lightly with butter or cooking spray to prevent sticking.
Step 7: Bake the Financiers
Preheat your oven to 375°F (190°C). Fill each mold about 3/4 full with batter. Bake for 12-15 minutes or until the edges are golden and a toothpick inserted in the center comes out clean. Keep an eye on them toward the end to avoid overbaking.
Step 8: Cool and Serve
Allow the financiers to cool in the molds for a few minutes before transferring them to a wire rack. Once cool, dust them with powdered sugar for a touch of elegance and serve!
Tips for Perfect Financiers
- Don’t Skip the Browned Butter: The nutty flavor from beurre noisette is what makes financiers so special. Take your time with this step!
- Chill the Batter: While it’s tempting to skip this step, refrigerating the batter gives you a superior, tender sponge.
- Use Fresh Almond Flour: Almond flour can go stale quickly. If it smells off, it’s time for a fresh bag.
- Experiment with Flavors: Once you master the classic recipe, try adding ingredients like raspberries, lemon zest, or a pinch of cinnamon.
Why You’ll Love Them
Financiers are delightfully versatile. They’re great for breakfast, a snack with tea, or a sophisticated dessert served with fresh fruit and whipped cream. The combination of crispy edges and a soft, moist center is pure bliss. Better yet, they come together effortlessly, ensuring you’ll always have a go-to treat when guests drop by or when you feel like indulging in something sweet.
Give these heavenly little cakes a try, and you’ll see why they’ve been a beloved part of French patisserie history for over a century. Bon appétit!
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