Financier
Ingredients
- 100 g almond flour
- 180 g powdered sugar
- 60 g all-purpose flour
- pinch of salt
- 5 egg whites (not whipped)
- 150 g butter, browned and cooled slightly
- almond extract, optional
Originally called visitandine, this small French tea cake was renamed financier for its resemblance to a gold ingot — fitting, since it was popularized near the Paris stock exchange. Its deep, nutty flavor comes from beurre noisette (brown butter), folded into a simple batter of almond flour, sugar and unwhipped egg whites, and baked in small rectangular molds until the edges turn crisp and the centers stay moist.
Method
Whisk together the almond flour, powdered sugar, flour and salt.
Stir in the egg whites and almond extract until just combined — no need to whip them.
Brown the butter in a saucepan over medium heat until it turns golden and smells nutty, then stir it into the batter.
Rest the batter briefly, then spoon into buttered rectangular financier molds, filling about two-thirds full.
Bake at around 200°C (400°F) for 12-14 minutes, until golden at the edges and springy in the center.
Unmold onto a rack to cool.
Ingredients
- 150 g icing sugar
- 50 g plain flour
- 60 g ground almonds
- 20 g ground hazelnuts
- 3 egg whites (about 90 g)
- 140 g butter
Pierre Hermé's financier keeps the classic frame — icing sugar, a little flour, ground almonds, egg whites and brown butter — but sharpens the flavour with a small share of hazelnut powder, toasted first so it smells like roasted nuts rather than raw ones. The butter is cooked to a hazelnut colour and whisked into the batter while the whites are still loose, and the cakes go into a very hot fan oven so the edges crisp while the centres stay soft.
Method
Spread the ground hazelnuts on a tray and toast at 160°C (325°F) for 12 minutes, then cool completely.
Heat the oven to 220°C (425°F) fan. Melt the butter in a saucepan and cook until it turns a hazelnut brown and smells nutty, then leave to cool a little.
Sift the icing sugar, flour, ground almonds and toasted hazelnuts together into a bowl.
Add the egg whites and whisk vigorously until the mixture is smooth.
Pour in the warm brown butter while whisking and mix until fully incorporated.
Fill silicone financier molds and bake for 15-20 minutes, depending on the size of the molds, until golden at the edges.
Turn out immediately and cool on a wire rack.
