Financier Pastry

Financiers – Worth their Weight in Gold
(And in these markets, that’s saying something!)

Financier

a la mode & sugar dusting

Financiers are a delectable French cake that were originally a favorite of the bankers in the Paris financial district, partly because they were baked in small tins the shape of a gold bar. It’s a small buttery, moist but chewy almond cake, often topped with fruit jam or dark chocolate squares.

We first fell in love with Financiers when we had them at the Standard Baking Company in Portland, Maine. We found a source for the “gold bar” tins and tested many of the numerous variations of the Financier recipe.  This recipe in our opinion is the combination of the best aspects of all the recipes and is the most delicious and easiest to accomplish at home.

2 Tips:
1 — If you want to bake lemon curd or other jams into the cake, either use a very small amount or use the larger, deeper brioche tins, not the traditional “gold bar” shaped tins, even though we use these in the video. The jam may sink to the bottom, making it stick to the bottom of the thinner tin.  However, the brioche tins allow the fillings to stop in the center for a sweet flavor burst in the middle.
2 — For a crispier outer crust, try keeping the oven heat at 475 degrees for the second 7 minutes, instead of reducing it to 400.

Financier Recipe (.pdf download):

Preheat oven to 475 degrees.

Melt 2 Tbsp. of butter, and brush the inside of about 22 gold bar or brioche molds. (The recipe also fits in a combination of 13 financier molds and 5 brioche molds.) Molds can be found here.

Set buttered tins on a cookie sheet and place in freezer to harden.

Melt and cool 3/4 cup salted butter. (If using unsalted butter, add a pinch of salt to the dry ingredients.)

Combine dry ingredients:
1 cup of finely ground almonds OR almond meal
1 and 1/3 cup confectioners (powdered) sugar
1/2 cup whole wheat pastry flour OR unbleached all-purpose flour

Separate 5-6 eggs to make 3/4 to 7/8 cup of egg whites.
Mix egg whites lightly. Add in 1/4 tsp. almond extract.

Add the egg white mixture to dry ingredients. Mix until thoroughly blended.

Add in melted and cooled butter and blend thoroughly. The mixture will be a fairly thin cake batter that is easy to pour.

Transfer the batter into a cup with a spout to make it easy to pour into the buttered molds. Fill them almost to the rim.

Put on your choice of Toppings:
- 2 or 3 Dark chocolate squares
- About 1 tsp. Lemon Curd (recipe below)
- About 1 tsp.of any good fruity jam like lingonberry, apricot, or raspberry

Bake for 7 minutes at 475 F (246 C), just as they begin to rise.
Reduce the heat to 400 degrees (205 C), and bake for another 7 minutes.
Then turn off the oven and let the financiers rest in the oven until firm, another 6 minutes.

Remove from oven and let cool in molds for 10 minutes before removing them from the molds.

Bonus material: Download Kelle Riley’s fantastic lemon curd recipe here.

Financier with Lindt Chocolate

Formed in Brioche Tin & Topped with Lindt Pieces

Financier Assortment

{ 28 comments… read them below or add one }

john currie February 10, 2014 at 2:34 pm

thanks denyce ,your financier recipe is fab. I have used jam in every batch I have made, but in my latest batch I tried crystallised stem ginger curd, and the verdict is superb I thought I had died and went to heaven.
kind regards,
john.

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Breadtopia February 10, 2014 at 9:29 pm

You’re welcome, John. :-)

Denyce

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Kent July 3, 2013 at 3:50 am

I just discovered finaciers in Dorie Greenspan’s book (I needed to find a way to use up my egg whites). After making them, I cruised the web for other recipes for comparison. The biggest difference is that Ms. Greenspan’s recipe puts the sugar, almond flour, and egg whites over low heat — but eveyone else seems to mix everything at once. Any ideas as to what the separate mix and heat accomplishes? I’ve been wondering about this. The family loves the financiers, by the way.

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Eugenia Giokas November 30, 2012 at 7:10 pm

If you want to make Financiers for gift giving, how long can you store them or how far ahead can they be made?

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Breadtopia December 1, 2012 at 12:00 am

They’re really best consumed fresh. Probably not very suitable for gift giving.

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Robynne May 24, 2012 at 3:29 pm

Thank you very much for your marvelous banking demo. Can’t wait to make a strawberry and rhubarb pie.

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Natalie April 8, 2012 at 9:40 pm

Hi Denyce,
I just LOVE your recipe for financiers. I’ve made several batches and they’re fantastic. Just thought I’d share that for any Nutella fans out there I used Nutella instead of the dark chocolate and topped it with a few halved hazelnuts….yummy!!
I do have a question though: they come out so crunchy on the edges, but how can you keep them crunchy? Saran Wrap seems to make them soften as does a plastic container. Any suggestions?
Many thanks for all the fun. Kind regards, Natalie

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Anne December 30, 2012 at 8:04 am

I might try a cookie tin?

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Diane February 9, 2012 at 2:34 pm

How many of these do you get out of the recipe? I would like to know, so I can buy the appropriate amount of tins. Thanks!

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Breadtopia April 9, 2012 at 9:13 am

Hi Diane. Sorry, missed your question until now. It varies based on the kind of tins used, but if you use the “gold bar” tins, the recipe yields about 22.

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Debbie December 1, 2011 at 10:06 am

Would love to make cinnamon rolls, got any tips. I just joined this site, looks a little scary to me, so make it simple please.

Debbie in Chattanooga, TN

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Kristine Nickel, New Smyrna Beach, Fl July 18, 2011 at 10:01 am

Dear Denyce,

Since receiving the FINANCIER molds last week, I have baked several batches…YUM ! As of this morning, I had over two dozen egg yolks in the fridge. ( covered with water to keep them from drying out ) Here is a simple tip on how to utilize them. Make a delicious egg salad. Drain the water, beat the yolks lightly add a little salt and pour them into a preheated buttered frying pan. Turn the heat to low. The pan should be small enough so the yolks are at least 1/2 in. high. As they congeal, stir lightly two or three times. Then flip over. Both sides should be smooth like a pancake. Cool and dice. For the dressing, I use mayo with a little mustard and diced pickles. This actually has more flavor than your regular egg salad.

Denyce, thanks again for the excellent recipe and video tutorial. My husband and friends are very appreciative.

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Kristine Nickel, New Smyrna Beach, Fl July 14, 2011 at 1:31 pm

Financiers sont délicieux !

Denyce, your video is very professional and the FINANCIERS are wonderful and fun to make. You made it easy. Scarfed down two as soon as they came out of the oven a few minutes ago. Can’t wait to bake more batches for gift-giving. The little molds are of very good quality and very easy to clean…plan to purchase other shapes as well.
I thank you and Eric for your exceptional web-site.

Kristine, AKA Breadmaniac

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Breadtopia July 7, 2011 at 7:21 am

Hi Tony,

Yes, that would be fine leaving your stone in the oven. Might even be better that way.

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carol July 6, 2011 at 12:43 am

I found the product on your web site. Thank you.

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TONY KIRK July 5, 2011 at 6:00 pm

I HAVE A QUESTION ABOUT BAKING THE FINANCIERS — I HAVE A 1″ THICK BAKING STONE IN MY OVEN — CAN I LEAVE IT IN THE OVEN WHILE I AM BAKING THE FINANCIERS? — IT IS VERY HEAVY AND I TRY NOT TO REMOVE UNLESS I HAVE TO — GETTING OLD IS TOUGH!
THANKS ONCE AGAIN FOR ALL YOUR HELP — BY THE WAY I GOT MY BRIOCHE MOLDS THIS MORNING —
SLOAN( TONY)

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Breadtopia June 30, 2011 at 7:09 am

Hi Sheryl,

We’ve baked the financier and brioche molds together a number of times and they come out the same. Works fine.

Hi Tony,

No promos going on now. That discount field is always there. Comes with the shopping cart software.

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Sheryl June 29, 2011 at 10:37 pm

Can I bake the 13 financier molds at the same time with the 5 brioches molds? Do they require a different length of baking time?
Thanks so much, Sheryl

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TONY KIRK June 29, 2011 at 9:04 pm

ERIC,

I PLAN TO ORDER 12 OF THE BRIOCHE CUPS — AS I WAS DOING SO I SEE THAT POSSIBLY SAVING COUPONS MAY BE AVAILABLE , IF SO WHERE CAN I OBTAIN THEM? — AGAIN, THANKS FOR YOUR RAPID RESPONSES AND GOOD ADVICE —

TONY

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Breadtopia June 29, 2011 at 7:31 am

Hi Tony,

I asked the expert (Denyce) and she said no problem cooking them up in 2 separate batches. After the first batch is done, give the batter a stir with a whisk and it’ll be good to go. Don’t let the batter sit any longer than necessary.

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TONY KIRK June 28, 2011 at 8:06 pm

ERIC,

YOUR Financier RECIPE LOOKS SO GOOD — IF I ONLY HAD 12 OF THE BRIOCHE MOLDS COULD I COOK THE CAKES IN TWO BATCHES — I GUESS I AM WONDERING IF THE DOUGH CAN BE LEFT SITTING FOR A TIME AND STILL BE VIABLE — I DON’T WANT TO BUY ALL THE MOLDS IF I DO NOT NEED THEM — I AM SURE YOU UNDERSTAND —

THANKS AGAIN FOR ALL YOUR HELP AND ADVICE —

TONY

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Rachida Dukes June 27, 2011 at 6:07 pm

I love the financiers, every time I make them I use the very small tin. I’m glad you have bigger tin, which I already ordered from your site.
I have some photos from last year:
http://www.facebook.com/media/set/?set=a.171113612930664.32976.130331357008890

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Sheryl June 27, 2011 at 2:52 pm

Thank you so much for emailing me your video..you did a wonderful job explaining every detail!!! I am anxious to make these!!

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andrew Scala June 27, 2011 at 1:38 pm

mmmmmmmm cannot wait to try these treats!! Will get out to buy the almond meal as soon as I can! Thanks!

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Betty Wright June 27, 2011 at 12:41 pm

Glad you put Denyce to work. She does a mean video. Now–I’d like to make the financier pastry but would want to bake them in the bars. Where do you buy those? Certainly not in Flagler Beach. I hope to do the French round thing too. Thanks to you both, Betty

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Serena June 27, 2011 at 9:27 am

I would love to try the recipe but cup measurements are a nightmare. Do you have the recipe in oz? My metric cups hold a different weight. Thanks
Serena

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Susan D June 27, 2011 at 9:15 am

Very nice write up and 2 wonderful additions! Thank you Eric and Denyce!

Susan in Calgary

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fred andrade June 27, 2011 at 8:48 am

WONDERFUL PAGE.

HOPE YOU GUYS ARE DOING JUST FINE.
BEST REGARDS
FRED.

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