Have you ever heard of a financier (pronounced fee-nahn-see-AY)?
It’s a classic French pastry.
According to the New York Time-The Pastry Chef’s Rich Little Secret, “IT’S a simple almond cake, leavened by egg whites, moistened with browned butter and baked into a small mold. It is springy, sweet and nutty with an exterior that’s as crisp as an eggshell.”
The article also goes on to say, “In France, financiers have been a staple of fine pastry shops for more than 100 years.”
In my quest to bake and taste something different, I happened upon the article and the recipe for financiers.
“All you need is a whisk, a bowl, a pan and a mere stroke of finesse.”
Yesterday, I baked a half batch.
“The batter then has to rest before baking. A few hours in the refrigerator, and the flavors will harmonize and the batter will firm up, making it easier to pipe into molds.”
The instructions say to chill the batter in the bowl. Then, after chilling for the allotted amount of time, spoon the batter into a pastry bag with a 1/4 inch round pastry tip. For me, I found it much easier to chill the batter in the pastry bag. I, also, eliminated the round pastry tip and just cut an opening in the tip of the bag, then piped it into the prepared pans/molds.
You can find the recipe here: New York Time-The Pastry Chef’s Rich Little Secret.