The Best Financiers

Name: The Best Financiers
Yield: 10 servings
Cuisine: American
Ingredients: 100 grams Unsalted butter; 100 grams Egg white; 40 grams ＊ Powdered sugar; 40 grams ＊ Cake flour; 60 grams ＊ Almond flour; 20 grams Honey

cookpad.japan @cookpad_jp

I had some egg whites left over from making Crispy and tender almond cookiesso I bought a financier mold in order to use them up. I created this recipe after taste-testing my favorite store bought financiers several times.

3 medium sized eggs yield 100 g of egg whites. You can measure out the egg whites first, and adjust the amounts of the other ingredients accordingly. I reduced the sugar as much as possible in order to enjoy the almond and butter flavors. If you prefer it to be sweeter, increase the powdered sugar to 60 g. I also recommend adding 2 g of baking powder to make a puffier version. Recipe by *3103*

cookpad.japan @cookpad_jp

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Ingredients

10 servings

100 gramsUnsalted butter
100 gramsEgg white
40 grams＊ Powdered sugar
40 grams＊ Cake flour
60 grams＊ Almond flour
20 gramsHoney

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Steps

1

Cut the butter into dices, put into a pan and heat. When the butter starts to brown, take it off the heat. If it's a bother you don't have to dice the butter.
2

Use a paper towel or a coffee filter to filter the browned butter. You an use a tea strainer instead, but don't include the browned butter bits.
3

Sift the ＊ ingredients together or mix together well with a whisk.
4

Mix the egg whites gently just to loosen them up, but do not whip them into bubbles. You can use chopsticks instead of a whisk for this task.
5

Add the ＊ ingredients and mix until it's no longer floury. Don't over beat or knead the batter.
6

Add the browned butter and honey, and mix until the batter is smooth and shiny. Cover with plastic film and rest in the refrigerator for half a day.
7

Brush the financier mold with softened butter, and chill the mold in the refrigerator. Dust the mold with bread flour sift through a tea strainer, and shake off any excess flour.
8

Mix up the chilled batter again, and pour into the mold. Drop the mold several times onto the counter top to remove any air bubbles. Leave the mold for a while until the surface is smooth.
9

Bake in a preheated 180 °C oven for 15 to 18 minutes. Take out of the mold, and cool on a rack.
10

Wrap up tightly in a plastic bag or with plastic film before the surface starts to dry, and let rest for half a day. Ideally you want to wrap each one up individually, then put them in a plastic bag.
11

For cocoa financiers: Reduce the cake flour by 20 g and add 20 g of cocoa powder.
12

For kinako financiers: Reduce the almond flour by 20 g, and add 20 g of kinako (roasted soy bean flour).
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14

I edited the recipe a little.
15

Please also try my recipe for Crispy and Tender Almond Cookies -.
https://cookpad.wasmer.app/us/recipes/144492-crispy-and-melt-in-your-mouth-almond-cookies

Crispy and Melt-in-your-mouth Almond Cookies