Financier

The almond Financier pastries are not only delicious but also a genius way to use up those leftover egg whites that often get discarded. Waste not, want not! These delightful treats are a classic French delicacy that will transport you to the streets of Paris with every bite. The name financier is said to derive from the traditional rectangular mold, which resembles a bar of gold. Another speculation says that the cake became popular in the financial district of Paris surrounding the Paris stock exchange. Nowadays, these French almond cookies are proposed into different shapes and sizes. Made into custom petit fours, base for tart or individual servings, financier is not only one of the best treat but also the easiest pastry to make. The 2 key ingredients in this recipe are, of course, the almond flour but also the brown butter (beurre noisette). Its nutty and rich flavor adds depth to the pastries, making them truly unforgettable. We will also use a hint of vanilla extract to elevate the taste even further, creating a symphony of flavors in every bite.

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A delicious treat using leftover egg whites 🐣

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Financier Mixture

For many applications, pastry chefs use what is called: tant pour tant/ TPT, a one to one refined mixture of almond meal and powdered sugar. At home, use your food processor to turn sugar and almond into a fine powder.
For the brown butter, melt butter in a saucepan on medium heat. Meanwhile, gather tant pour tant with flour in a large bowl. Add egg whites, vanilla and honey and mix. As butter melts, it will begin to foam. Watch butter closely. The color will progress from a bright yellow to a golden tan, then quickly to a deep golden brown.
When you smell a nutty aroma, butter is deep golden brown and browned milk solids appear in bottom of pan, brown butter beurre noisette is ready when it stops bubbling/singing quand le beurre ne chante plus, take pan off the heat and fold browned butter in the almond-egg whites mixture.

Raspberry Coulis

Raspberry coulis is useful when financier batter is piped into small wheels using proper silicone molds. The little cavities can then be filled with coulis or any other jams or chocolate ganache and Nutella upon baked.
Bring raspberry puree to a boil along with water, and sugar. Cook for 5 minutes on medium heat. Add lemon juice – Let cool. Refrigerate for up to a week.

Baking

Fill up greased molds into 35g portions or 16g for petit fours.
Bake in fan oven at 340ºF/170ºC for 15 minutes until golden brown. Let cool and de-mold. Enjoy!