Financiers
Tags: #french #pastry #almond #teacake #baked
Serving: 12 pieces
Total time: 1 hour 45 minutes
Classic French almond cakes enriched with brown butter for crisp edges and a moist, tender crumb.
Ingredients
- 150 g unsalted butter
- 90 g almond flour
- 150 g icing sugar
- 45 g pastry flour
- 2 g baking powder
- 1 g fine sea salt
- 150 g egg whites
- 5 g honey
- 3 g vanilla extract
- 15 g unsalted butter, softened (for molds)
Steps
- Set the oven rack to the middle position.
- Preheat the oven to 220°C.
- Cut 150 g unsalted butter into pieces.
- Place the butter in a medium saucepan.
- Melt the butter over medium heat.
- Cook the butter until the milk solids turn deep golden and smell nutty, 5 to 7 minutes.
- Decant the browned butter into a heatproof bowl.
- Cool the butter to about 45°C.
- Sift the almond flour, icing sugar, pastry flour, baking powder, and salt into a large bowl.
- Whisk the egg whites in a bowl until loose.
- Add the egg whites to the dry ingredients.
- Whisk the mixture until smooth.
- Add the honey and vanilla to the batter.
- Whisk until combined.
- Pour the warm browned butter into the batter.
- Whisk until the batter is glossy and emulsified.
- Cover the bowl with plastic wrap.
- Refrigerate the batter for 60 minutes.
- Brush financier molds with softened butter.
- Chill the prepared molds for 10 minutes.
- Transfer the batter to a piping bag.
- Pipe the batter into the molds to about 80% full.
- Place the molds on a baking sheet.
- Bake for 5 minutes.
- Reduce the oven temperature to 200°C.
- Bake until the edges are deep golden and the centers spring back, 7 to 9 minutes.
- Remove the baking sheet from the oven.
- Rest the financiers in the molds for 2 minutes.
- Invert the molds to release the financiers.
- Cool the financiers on a wire rack for 10 minutes.
Notes
- Brown butter yield: 150 g whole butter typically yields about 120–125 g browned butter; use all of it for full flavor.