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Classic French Financiers
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.
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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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