Much like the madeleine, the financier is a popular French cake, which are sold in many Paris patisseries, and are a common French morning or afternoon snack. This recipe from Laduree, Sucre The Recipes book - did not disappoint. And since you only use part of one of the ingredients - I was inspired to put the other part to use too!
6 1/2 tbsp. butter
plus 1 1/2 tbsp. for moulds
1 2/3 Cups confectioners' (icing) sugar
1/2 Cup + 1 tbsp. cake flour
plus 2 1/2 tbsp. for moulds
2/3 Cup ground almonds
1/8 tsp baking powder
6 egg whites
1 tsp vanilla extract
Create the Magic:
Prepare the batter one day ahead.
In a saucepan melt the butter, over medium heat until brown. Once it reaches a brown hazelnut colour, immediately dip the bottom of the pan in cold water to stop the butter from getting darker. Allow to cool to lukewarm.
in a large bowl mix the icing sugar, flour and ground almonds. Incorporate the baking powder ( the cake flour I used already had baking powder - so I did not add more). Add the egg whites a little at a time to avoid lumps - stirring with a spatula. Add vanilla and the brown butter (which should be liquid and barely lukewarm). Stir to combine. Refrigerate batter for minimum 12 hours. (the recipe didn't say to cover or not cover bowl - I covered it with saran wrap).
The next day prepare moulds -melt 1 1/2 tbsp. of butter, using pastry brush - butter moulds and refrigerate for 10 minutes. Letting the butter harden in moulds.
Preheat oven to 410°F... when moulds have chilled , lightly dust with flour. To remove excess flour turn moulds upside down and tap lightly. Fill moulds 3/4 to the top with batter.
Place in the oven and bake for 6-8 minutes until golden. Remove from oven - allow to cool slightly, before removing and placing on rack to cool completely.
~ Notes~ the recipe makes 30 -40, using mini financier moulds - 1 x 2 inch. I was not able to find moulds in this size I used moulds 2 1/2 X 4 inches and left in oven an extra 3-4 minutes - which made 8 financiers.
These little delights paired perfectly with my morning coffee and afternoon cup of tea.
BONUS: Now what to do with those egg yolks?
Well - custard of course!
Vanilla Custard ...
Vanilla Custard ...
These were both simple recipes to make and I had treats to share with neighbours and enjoy all week. By letting the batter for the financiers rest over night - they are perfect for weekend breakfast gatherings, as the only mess to clean up is the bowl and baking mould. If you give either a try I would love to see your photos... share using hashtag #resilientistabakes