Golden ‘Financier’ Perfect Recipe
Rich Flavor! Crispy Outside, Chewy Inside Golden Financiers
Introducing ‘Financiers’ that offer a delightful texture – crispy on the outside, chewy on the inside, filling your mouth with every bite. These beautiful, golden jewels are made special by their core secret: browned butter (beurre noisette). The carefully browned butter infuses the batter with a unique and profound flavor. Their small, elegant shape makes them perfect for sharing with loved ones, and they are an excellent choice for tea time or home party desserts. Learn how to make delicious financiers without any fuss!
Financier Batter Ingredients- 105g Unsalted Butter (for browning)
- A little Unsalted Butter (for greasing molds)
- 120g Fresh Egg Whites (at room temperature)
- 105g Granulated Sugar
- 45g Bread Flour (High-gluten flour)
- 37.5g Fine Almond Powder
- 2.3g Baking Powder
- 6 drops Vanilla Extract or Vanilla Oil
Cooking Instructions
Step 1
Grease your baking sheet or financier molds thoroughly with butter using a silicone brush. Cover the greased molds with plastic wrap and refrigerate until just before filling. This step ensures the financiers release cleanly from the molds after baking.
Step 2
Sift together the bread flour, almond powder, and baking powder through a fine-mesh sieve 2-3 times. Sifting the dry ingredients well helps create a smooth batter without lumps.
Step 3
In a bowl, lightly whisk the egg whites until just broken up – avoid creating too much foam. Add the granulated sugar in two or three additions, whisking until the sugar is completely dissolved. Dissolving the sugar properly prevents excessive air bubbles during baking.
Step 4
Sift the dry ingredients from Step 1 again over the bowl containing the egg white and sugar mixture from Step 2. This ensures the dry ingredients are evenly incorporated into the batter.
Step 5
Using a whisk, gently mix the batter starting from the center and moving outwards in a circular motion. Continue mixing until the batter is smooth and all ingredients are well combined, with no lumps.
Step 6
In a heavy-bottomed saucepan, melt the 105g of unsalted butter over medium-low heat. As the butter melts, it will begin to turn clear and then gradually transition to a rich brown color, releasing a nutty aroma. Once it reaches a deep amber or dark brown hue and you hear crackling sounds, reduce the heat to low. Continuously stir with a small whisk to prevent it from burning at the bottom. The key is to achieve a deep, nutty flavor without burning the butter.
Step 7
As soon as the browned butter reaches the desired color and aroma, immediately place the hot saucepan onto a damp kitchen towel or cloth. Gently swirl the pan to cool down the butter, repeating this until the sizzling sound stops. This process helps to stabilize the delicate flavor of the browned butter.
Step 8
Pour the browned butter from Step 6 directly into the batter from Step 4, without straining it. Some sediment is acceptable and contributes to the flavor. The golden, rich browned butter will add a unique depth to your financiers.
Step 9
Using a whisk, gently mix the batter by stirring from the center outwards, while rotating the bowl. Continue mixing until the browned butter is fully emulsified and the mixture is smooth and uniform.
Step 10
Finally, add the vanilla extract or oil and whisk gently until evenly combined. The vanilla aroma enhances the overall flavor profile, making the financiers more complex and sophisticated.
Step 11
Cover the batter with plastic wrap and refrigerate overnight (for at least 8 hours). This cold resting period allows the flavors to meld and deepen, resulting in a chewier and more moist texture after baking.
Step 12
Before baking, take the batter out of the refrigerator. Gently loosen it with a whisk in the bowl to a pipeable consistency. Fill the chilled molds about 60-70% full. Overfilling can cause the batter to overflow during baking.
Step 13
Bake in a preheated oven at 180°C (350°F) for 17 minutes. Baking times and temperatures may vary depending on your oven, so monitor the color of the financiers. They should start turning a golden brown.
Step 14
After 17 minutes, rotate the pan and bake for an additional 3 minutes at 180°C (350°F), or lower the oven temperature to 170°C (340°F) and bake for 3-5 more minutes. This ensures the insides are cooked through while achieving the perfect golden-brown color on the outside without burning. Adjust as needed to achieve a crispy exterior and moist interior.
Step 15
Once baked, carefully remove the financiers from the molds and transfer them to a wire rack to cool completely. While delicious warm, they develop their signature chewy texture best once fully cooled.
