Classic French Financiers
The chef Thomas Keller wrote about Classic French Financiers “they are my favorite of the classic petit-four cakes”. Also, financiers are one of my favorite French bakery treats. They’re buttery, moist, nutty and delicious.
This delicate French Financier cakes doesn’t need any fancy ingredients, and super easy to make, they are perfect for afternoon tea or a party finger dessert. It’s our must-try french cake. Enjoy. 🙂
- Powdered sugar 70g/ 2.5OZ
- Almond flour 30g/ 1.05Oz
- Walnut 10g/ 0.4Oz
- Egg white 80ml (about 2 large eggs)
- All-purpose flour 20g/ 0.7Oz
- Baking powder 0.5g (a pinch)
- Brown butter/beurre noisette 42g (need about 60g/2Oz unsalted butter)
- Honey 6ml
Classic French Financiers Instructions:
Butter the pan, and chill in the refrigerator for at least 20 minutes. Grind the walnuts in a food processor, pulse until the nuts are as finely ground, be careful not to grind them to paste.
Separate the eggs and weigh 80g of egg white.
To make the brown butter. Add 60g of unsalted butter in a small saucepan over medium-low heat for minutes until the milk solids have sunk to the bottom and have begun to turn light brown. Once the colour begins to turn an amber colour, remove from heat.
Pour the brown butter through a strainer, set aside and keep warm.
In a large bowl, sift the powdered sugar, then sift the flour, almond flour and baking powder. Add grind walnut with all dry ingredients, mix well.
Add honey and egg white, whisk until combined. Pour the very warm brown butter, whisk together until the butter is incorporated and the batter is smooth.
Pour the batter into the pans, filling them about 2/3.
Preheat the oven to 200°C， bake for 13-14 minutes or until the tops and the edges are golden brown.
Once baked, cool the financiers for minutes, and then turn them onto a wire rack to cool completely.
Enjoy your Classic French Financiers