Authentic French Financier Recipes

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AUTHENTIC FRENCH FINANCIER RECIPE



Authentic French Financier Recipe image

Enjoy this insanely easy financier recipe to make brown butter French financiers. Their texture is amazing, their taste is beyond delicious. These financier cakes are perfect for your afternoon pick-me-up or as finger food while entertaining.

Provided by Irina

Categories     Cakes

Time 45m

Number Of Ingredients 6

1 2/3 cup + 2 tablespoons (225 g) powdered (icing) sugar
1/2 cup + 1 1/2 tablespoons (75 g) all-purpose flour
2/3 cup + 13 teaspoons (90 g) almond flour
4 tablespoons (30 g) hazelnut flour
1/2 cup + 2 tablespoons (150 g) egg whites (note #1)
7.4 oz (210 g) butter, unsalted

Steps:

  • Preheat oven to 375 F/190 C.
  • in a small saucepan, heat butter on low to medium heat, occasionally swirling the pan over the stovetop for about 5 minutes. It will foam at first, but then it will begin to brown, producing dark golden flecks (browned milk solids). Check the color and once you are happy with the level of browning, pour the butter (with milk solids) in a bowl to stop cooking. Let it stand and fully cool down.
  • using an electric mixer whisk egg whites for no longer than 20 seconds and set aside. In a separate bowl, combine sugar, all-purpose flour, almond, and hazelnut flour. Add beaten egg whites to the dry ingredients and mix with a hand whisk. Stir in the brown butter.
  • Generously butter cavities of a mini muffin pan. Pour the batter into the mold filling the holes up to two-thirds. Bake for 15 to 17 minutes, until nicely browned. Remove from the oven, and let cakes cool before removing them from the mold.

Nutrition Facts : ServingSize 1 financier, Calories 143 calories, Sugar 9.4 g, Sodium 57 mg, Fat 9.8 g, SaturatedFat 4.7 g, Carbohydrate 12.8 g, Fiber 0.6 g, Protein 2.1 g, Cholesterol 19 mg

CRANBERRY PEAR HAZELNUT FINANCIER



Cranberry Pear Hazelnut Financier image

Categories     Cake     Dessert     Bake     Cranberry     Pear     Fall     Hazelnut     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield One Cake

Number Of Ingredients 11

1 cup hazelnuts (about 4 ounces)
1 medium firm-ripe pear
1 cup fresh or frozen cranberries, rinsed and picked over
1 cup sugar
2/3 cup all-purpose flour
3/4 teaspoon salt
6 large egg whites
1 stick (1/2 cup) unsalted butter, melted and cooled
1 1/2 teaspoons vanilla
confectioners' sugar for sprinkling
Accompaniment: whipped cream or vanilla ice cream

Steps:

  • Preheat oven to 350°F. and butter and flour a 9- by 2-inch round cake pan.
  • Spread hazelnuts in a shallow baking pan and toast in oven until they begin to turn pale golden, 7 to 10 minutes. Cool hazelnuts completely. Discard any hazelnut skins that rub off easily. Increase oven temperature to 400°F.
  • Peel and core pear. Chop pear coarse and in a bowl toss with cranberries and 1/4 cup sugar.
  • In a food processor grind nuts with remaining 3/4 cup sugar, flour, and salt until fine.
  • In a bowl with an electric mixer beat whites with a pinch salt until they just hold stiff peaks and fold in nut mixture gently but thoroughly. Fold in butter and vanilla (the batter will deflate) and spread batter evenly in cake pan. Arrange fruit mixture evenly over batter and bake in middle of oven 40 to 45 minutes, or until a tester comes out clean.
  • Cool cake in pan on a rack 5 minutes and invert onto a plate. Cool cake, fruit side up, on rack until ready to serve.
  • Sprinkle cake with confectioners' sugar and serve warm or at room temperature with whipped cream or ice cream.

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