Tea for Two
Updated: Sep 1, 2022
Financiers are a classic French pastry made of brown butter, egg whites and almond flour (among a few others). On top of being incredibly moreish, they can be customised to suit whatever flavour you feel like. In this recipe we're going with almond, raspberry and chocolate chip.
Watch how to make them below:
Preparation Time: 25 minutes
Baking Time: 15 minutes
Oven Temperature: preheat to 200°C, bake at 180°C
muffin/cupcake pan / mini muffin/cupcake pan / silicone mould - rectangular
110g butter (88g brown butter)
3 egg whites (approx. 96-99g total)
80g icing sugar
¼ tsp vanilla paste or extract
50g almond flour
40g plain flour (10% protein)
For toppings: raspberries, chocolate chips, almonds
Preheat the oven to 200°C (fan oven).
In a stainless steel or light coloured pan brown the 110g butter over a low heat, stirring frequently. The butter should go through three phases: melting, boiling and finally foaming. Once the furious popping sound has died down and the butter is a golden brown, take it off the heat immediately and pour it into a heatproof container. Set it aside to cool.
In a small bowl, combine 50g almond flour and 40g plain flour. Give it a brief mix together then set aside.
Next separate three eggs and add the three whites (around 96-99g total) to a large mixing bowl and loosen with a whisk until it begins to foam.
To the egg whites, add 80g icing sugar, ¼ tsp vanilla and 18g honey and whisk until pale and creamy. Since we’re not using any leavening agents, we need to incorporate as much air as possible.
Gently pour the dry ingredients over the egg whites and on a low speed bring it together until just combined. Take care not to over mix.
Check that the brown butter is around 40-50°C before pouring it gently into the batter and whisking again on a low speed until fully incorporated.
If you’re using a metal pan, line them with a thin layer of butter and flour. If you’re using a silicone mould you don’t need to line the mould.
Transfer the batter to a piping bag or a jug and fill 12 holes with batter, around half full.
Top each with your chosen flavourings - for this recipe we used raspberries, chocolate chips and almonds but you can use pretty much any fruit, chocolate, nut or seed.
Reduce the oven temperature to 180°C (fan oven) and bake on the middle rack of the oven for 10-15 minutes or until they golden brown and starting to pull away from the edges of the pan.
Allow them to cool slightly out of the pan and they will form a nice crispy outside. Like madeleines they are best served fresh as they too lose their crisp over time but will still taste amazing regardless.