Classic French Financiers

Ingredients

• 100 g Unsalted butter (To melt then brown (brown butter))
• 50 g Powdered sugar (Sift with the flour)
• 30 g All-purpose flour (Sift with the powdered sugar)
• 100 g Ground almonds (Fine, unroasted)
• 2 units Egg whites (At room temperature)
• 10 g Additional melted butter for greasing the molds (Use a kitchen brush)

Instructions

1. Brown the butter

   Melt the unsalted butter in a medium saucepan over medium heat. As soon as it begins to bubble, reduce the heat and let the butter cook gently until it turns a nutty brown color and gives off a nutty aroma.

   Time: PT5M

2. Strain the brown butter

   Remove the saucepan from the heat and strain the butter through a fine sieve to remove brown residues. Set the strained butter aside in a small bowl.

   Time: PT1M

3. Prepare the dry mixture

   In the mixing bowl, sift the powdered sugar then the all-purpose flour. Add the ground almonds and mix until a homogeneous mixture is obtained.

   Time: PT3M

4. Incorporate the egg whites

   Add the two egg whites in two batches, mixing gently with the spatula after each addition until the batter is smooth.

   Time: PT2M

5. Add the brown butter

   Pour the strained brown butter into the batter and gently fold it in with the spatula until fully incorporated.

   Time: PT1M

6. Grease the molds and pipe the batter

   Lightly brush the molds with the melted butter using the brush. Fill each mold halfway with the batter using a piping bag.

   Time: PT5M

7. Rest and preheat the oven

   Let the batter rest while the oven preheats to 200 °C (about 10 minutes).

   Time: PT10M

   Temperature: 200°C

8. Bake the financiers

   Place the molds in the oven and bake for 15 to 20 minutes, watching the color. The financiers are done when they are golden and a toothpick comes out clean.

   Time: PT18M

   Temperature: 200°C

9. Unmold and cool

   Remove the financiers from the oven, unmold them immediately onto a rack and let cool for 10 minutes before serving.

   Time: PT10M

Nutrition Facts

Calories

200

Protein

4 g

Carbohydrates

15 g

Fat

13 g

Fiber

2 g

Ingredient Substitutions

• Instead of Unsalted butter: Margarine (not recommended)
• Instead of Powdered sugar: Finely ground granulated sugar
• Instead of All-purpose flour: Whole wheat flour (changes texture)
• Instead of Ground almonds: Homemade almond powder
• Instead of Egg whites: Pasteurized egg whites
• Instead of Additional melted butter for greasing the molds: Vegetable oil (changes flavor)

Equipment Needed

• Medium saucepan
• Fine sieve
• Mixing bowl
• Silicone spatula
• Whisk
• Kitchen brush
• Piping bag with plain tip
• Financier molds or tartlet molds
• Oven
• Cooling rack
• Kitchen scale
• Timer or stopwatch

Critical Steps — Do Not Skip

• Brown the butter without burning it
• Do not overfill the molds to avoid overflow
• Watch the baking to achieve a golden color without burning

Chef Tips from the Video

• Using clarified butter gives a purer flavor
• Sifting the ground almonds prevents lumps
• A 10 mm piping tip gives the traditional financier shape

Troubleshooting

Storage

Refrigerator: Store in an airtight container 2 to 3 days in the refrigerator.

Freezer: Wrap individually and freeze up to 1 month.

Room temperature: At room temperature, the financiers keep for 1 day.

Make-Ahead Tips

• The batter can be prepared the night before and kept in the refrigerator before baking
• Baked financiers reheat quickly in the oven at 150 °C for 5 minutes