Classic French Financiers
Recipe by Chef Sylvain - Long live pastry!
Moist almond financiers, lightly golden thanks to brown butter, baked in rectangular or tartlet molds. This traditional recipe from Chef Sylvain guides you step by step, from browned butter to perfect baking, to yield 6 to 8 small cakes perfect for tea or dessert.
EasyFrenchServes 6
Printable version with shopping checklist
Source Video
32m
Prep
23m
Cook
10m
Cleanup
1h 5m
Total
Cost Breakdown
Total cost:$4.07
Per serving:$0.68
Critical Success Points
- • Brown the butter without burning it
- • Do not overfill the molds to avoid overflow
- • Watch the baking to achieve a golden color without burning
Safety Warnings
- • The brown butter is very hot; handle with care to avoid burns
- • Use kitchen gloves when removing the molds from the oven
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