This would be my second type of financiers that I have baked, the first being David Lebovitz’s Green Tea Financiers.
Financiers are domed-shaped French tea-cakes with a soft and springy texture which taste of caramelized butter and almond. According to Dorie, these cakes were invented at Patisserie Lasne which was a favourite of the stockbrokers who worked at the nearby Bourse. The brokers, financiers, would rush in, looking for a sweet and then rushed out. Lasne then realised that they needed “fast food” like a pastry that they could eat without knife or fork and resulted in these small cakes.
The batter for Financiers is made by combining all-purpose flour with ground almond and sugar. To that is added lightly beaten egg whites and brown butter (beurre noisette). Brown butter is just clarified butter which has been cooked until the milk solids have dropped to the bottom of the saucepan and turned golden brown. This butter gives the Financiers their rich caramel flavor. The batter could be made in advance, say, one day and then bake the next day. However, if you are in a rush, one hour of chilling in the refrigerator might do the job too. The batter can be kept in the refrigerator for up to 3 days.
I do not have a financier pan but made do with a pan that I have bought years ago but have not used before! Alternatively, mini-muffin pan will do just fine and pass off as petit fours (I’ll use this tomorrow). I top the financiers with strawberries and kiwiberry but they are good by themselves.
Yummy! But what do you do with the unused egg yolks?
If you are interested in French cooking, why not join us in French Fridays with Dorie?
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