French financiers (VIDEO)
French Financiers are the best teacakes, and in this recipe, you will learn how to make them in 3 different flavors; almond, hazelnut, pistachio! They are delicate, super moist, and full of natural nutty flavors due to the nut flour and browned butter used in the cake batter.
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 150 g Unsalted butter (to make the brown butter)
- 150 g Egg whites (approx. whites of 5 eggs)
- 100 g Icing sugar
- 75 g All-purpose flour ((25g into the almond version. 25g into the hazelnut version and 25g into the pistachio version) )
- 75 g Nut flour
- Large pinch of salt
Instructions
- 1
Heat butter in a saucepan on medium heat, first it will melt then it will foam. It is ready when the white bits on the bottom of the pan turn into golden brown and it has a nutty smell. Make sure you carefully watch it throughout the process, stir regularly and remove from the heat before it starts burning. Let it cool to room temperature
- 2
In a bowl whisk egg whisk for a few minutes until foamy, then whisk in powdered sugar
- 3
Whisk in brown butter, then divide the batter into 3 if making all 3 flavors
- 4
One should be folded with flour, hazelnut flour, salt. The other should be folded with flour, almond flour, salt. The third part should be folded with pistachio flour, flour, salt. You can of course chose to make only 1 flavor only, in that case no need to divide the batter
- 5
Move each cake batter into a piping bag and let them rest in the fridge for an hour
- 6
In the meantime, pre-heat your oven and prepare your financier mold
- 7
Ideally using a piping bag fill the tin with the 3 different cake batter, then, before baking, hint them with chopped roasted nuts (pistachio, hazelnut, almond)
- 8
Bake at 175C / 347F for 20 minutes
- 9
Once they are baked, let them rest for 2-3 minutes in the tin then remove them.
- 10
They are the best eaten fresh. Any leftover can be stored in an airtight container at room temp for a few days.