Before you cook
Background Recipe story & origin
Financiers are small French almond cakes named for their rectangular, gold-bar shape, supposedly designed for bankers in the financial district of Paris who wanted pastries they could eat without soiling their fingers or suits. They were created or popularized by Lasne, a pastry chef near the Paris Stock Exchange, in the late 19th century. The recipe uses almond flour, beurre noisette (brown butter), and egg whites - no yolks, giving them a light, moist texture. The brown butter is key, providing nutty depth. Traditional financiers are small, meant for one or two bites; modern versions sometimes add fruit or chocolate. The cakes represent Parisian patisserie's sophistication and the French tradition of small, pastries. The technique requires browning butter properly and incorporating egg whites without deflating them.
Before you start Equipment you'll need
- financier molds — Specialized rectangular molds provide proper shape and even heat distribution for baking financier cakes
- bowl — Used for bowl
- saucepan — Used for saucepan
- oven — Used for oven
Safety Safety & allergen notes
- Use caution with hot surfaces and oils.
- Ensure proteins are cooked to safe internal temperatures.
Non-negotiables Rules for success
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Brown the butter
Melt 10 tablespoons butter in a saucepan over medium heat (325-350°F surface). Continue cooking, swi...
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Mix the dry ingredients
In a bowl, whisk together 1 cup powdered sugar, 1/2 cup almond flour, 1/3 cup all-purpose flour, and...
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Add the wet ingredients
Whisk 4 egg whites until just frothy (don't beat them stiff). Add to dry ingredients and mix until s...
Prep Get set first
About 10 min of prep
- Prepare financier molds
This recipe takes about 15 minutes total.
Ingredients
Instructions
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Brown the butter
Melt 10 tablespoons butter in a saucepan over medium heat (325-350°F surface). Continue cooking, swirling occasionally, until butter turns golden brown and smells nutty, about 5 minutes. Watch carefully - it goes from brown to burnt quickly. Pour into a bowl and let cool to room temperature.
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Mix the dry ingredients
In a bowl, whisk together 1 cup powdered sugar, 1/2 cup almond flour, 1/3 cup all-purpose flour, and a pinch of salt.
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Add the wet ingredients
Whisk 4 egg whites until just frothy (don't beat them stiff). Add to dry ingredients and mix until smooth. Slowly pour in cooled brown butter and fold until incorporated. Let batter rest in fridge 30 minutes (or up to overnight).
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Bake until done
Preheat oven to 400°F. Generously butter financier molds (or a mini muffin tin). Fill molds 3/4 full. Bake 12-15 minutes until golden brown on edges and springy to touch. Let cool 5 minutes, then unmold.