My (Not So Fancy) Financiers
If you read the title as “financers” it’s clear you’ve been stuck at Penn too long. Pronounced “fee-non-see-aeh,” this buttery, delicious, moist yet perfectly dense French almond pastry recipe is a crowd favorite. Despite the fancy (pun intended) pronunciation, a financier is actually quite a simple cake-like delicacy baked in a smaller mold. Almost like a madeleine, if you will, but upgraded. The exterior is perfectly crisp and almost caramelized, but the inside is surprisingly soft and springy. And even though it’s tempting, do not eat these straight out of the oven! You are depriving yourself of the experience of the multiple rich texture explosion. Best enjoyed after cooled for an hour!
Start by browning the butter over the stove top at a low heat. Stir through the butter occasionally to ensure that it doesn’t burn.
*Note: if you do end up burning some of the butter, use a strainer to remove the burnt remnants.
Remove butter off of the heat when you begin to see it change into a caramel-like color (there may be some brown specs present). Set aside and let it cool.
In a large bowl whisk together 90g of egg whites until you see consistent foaming.
Add 20g of honey and 80g of granulated sugar. Stir through well.
Add the cooled brown butter into the bowl and stir.
Sift in 45g of blanched almond flour and 50g of all purpose flour. Mix well.
Let the batter cool in the refrigerator for an hour.
*Note: if you are doubling the recipe, leave it in the fridge for longer since you want the butter to be fully cooled before you throw these into the oven.
After an hour, fill your oven molds three quarters of the way full with your batter.
Optional: top with flaky sea salt (highly recommended!)
*Note: also great to top with sliced almonds or any other add-ins of your choice!
Bake at 350℉ for 20 minutes, or until a warm brown color.
Let cool for 10 minutes before removing from molds, and let cool completely (around an hour) before enjoying!