Delicious french financiers are beautiful cake bars in the shape of ingots, supposed to resemble bars of gold!
Well, they are gold…en brown bars of goodness! If you are a macaron fan and a madeleine fan then this is gonna blow your mind!
Delicious almond flavour enhanced by my personal touch, brown butter. They are so airy and delicious, a perfect afternoon tea pastry!
My mould is specific for making financiers, the shape is a 9,8 x 4,8 cm rectangle, this one is very similar: (paid links)
https://amzn.to/3L24kut or
https://amzn.to/3rKAEcz
Ingredients:
90g (6.5 Tbsp) brown butter (https://youtu.be/9Eyw94F3Vk0)
165g (about 5) egg whites
60g (1/2 cup) ground almonds
splash of vanilla extract
65g (1/2 cup) A.P. flour
160g (1 1/4 cups) icing sugar
2g (3/4tsp) baking powder
pinch of salt
20 Comments
Nice!
Will try to make them🧐. Thanks!
It’s a very good Recipe🥰
I like ur voice
Hi. What is the substitute for ground almond ?
It's so difficult to find the mould in Asia. Should have bought when I was in Paris.☹️
Why do you have to brown your butter? I thought butter if you make it brown , it will be not healthy.
Hi Nicky ! It’s the best recipe I ever tried… Very awesome!!!!!
Hi, Nicky🌹 i made it , W0o0o0oW AWESOME ,TASTY, NICE
Thank you for sharing🙏🏻❤❤
I have a question , can i add some cocoa powder for chocolate financier ??
Way too much butter in the recipe, my batter came out very liquid and butter separated from batter when chilling.
Beautiful 👏👏👏🌹🌹🌹
Ayo entry point gang
did you grind your own almonds for this?
These look delicious 🙂 They look like corn bread.
I so want to make this, but I do not have the molds do u think if I make them in the cupcake (without the cupcake cases) or muffin mold would it work.
Thank you! It’s so easy to make and delicious!
Hello there! I wanted to try your recipe. Can you include the link where I can buy the mold?
wouldn't it be easier to transfer to piping bag prior to cooling? Just pour it in while still liquid? 🙂
I just baked this and it’s great. I did reduce the sugar quite a bit though. It turned out just nice and I love the texture of the financiers. Thanks for sharing this recipe
I already baked this three times and must say I enjoy them so much. I mostly use almond flour, hence they get really almondy and soft, but also a bit thicker but still not chunky or so. I especially love the brown butter in the recipe, this is a game changer. I will keep on doing my Financiers like this 🙂 thank you!!