Crispy Outside, Moist Inside! Fail-Proof Financier Recipe
Crispy Outside, Moist Inside! Fail-Proof Financier Recipe
Bake 12 Perfect Financiers Without Failure: A Home Baking Guide for Beginners
Learn how to make irresistibly delicious financiers at home, with that perfect balance of a crispy exterior and a moist, chewy interior. The name ‘financier’ is said to originate from their rectangular shape resembling gold bars, and the French word ‘financier,’ meaning ‘monetary’ or ‘financial.’ Today, I’m sharing all my best tips for baking foolproof financiers, making it perfect for beginner home bakers! This recipe yields 12 financiers when using a standard 12-cavity financier mold. Freshly baked financiers boast a delightful crispness on the outside, a tender and moist inside, and are infused with the rich aroma of browned butter. As they cool, they become softer, chewier, and more substantial. For those who love the ‘frozen treat’ style, try freezing baked financiers in an airtight container and enjoying them slightly thawed – they become wonderfully dense! It’s a popular way to enjoy them, so don’t hesitate to try it. Let’s get started on making these amazing, fail-proof financiers!
Financier Batter Ingredients- 50g cake flour (or all-purpose flour)
- 48g almond flour
- 125g egg whites (at room temperature)
- 126g powdered sugar
- 125g butter
- 12g honey
- 2g vanilla extract
Cooking Instructions
Step 1
In a saucepan, melt 125g of butter over medium-low heat. For an enhanced flavor, consider using cultured butter or a blend of different butters. I’ve used a mix of ‘Paysan Breton’ and ‘Anchor’ butter for a richer taste.
Step 2
Once the butter is completely melted, reduce the heat to low and simmer gently, stirring occasionally to prevent burning. Continue simmering until it turns a light brown color.
Step 3
As the butter begins to turn brown, the color will deepen rapidly, so watch it closely to avoid burning. When it reaches your desired nutty brown hue, immediately remove it from the heat. Either plunge the saucepan into an ice bath to cool it quickly or transfer the browned butter to another container. Aim for a rich, amber-brown color, similar to what’s shown in the image.
Step 4
Strain the rich, hazelnut-scented brown butter through a fine-mesh sieve into a bowl. During the browning process, about 20% of the water evaporates, so the final weight will be around 100g. Let this brown butter cool to room temperature while you prepare the batter.
Step 5
In a clean bowl, place 125g of room-temperature egg whites. Whisk them gently with a fork or whisk until just broken up. For reference, a large egg (about 50-55g) typically yields around 15g of yolk and 35g of white. So, about 4 eggs should give you the right amount.
Step 6
Add 126g of powdered sugar, 12g of honey, and 2g of vanilla extract to the egg whites. Using powdered sugar instead of granulated sugar helps create a crispier texture in the financier.
Step 7
Whisk everything together thoroughly until well combined and smooth. Ensure the powdered sugar is fully dissolved. If your egg whites are too cold, the sugar may not dissolve properly. It’s crucial to use room-temperature egg whites. If they are cold, gently warm them over a double boiler until they reach room temperature before proceeding.
Step 8
Sift 50g of cake flour and 48g of almond flour directly into the batter. You can also use a mix of cake flour and all-purpose flour if you prefer.
Step 9
Gently mix with a spatula or whisk until the batter is smooth and slightly glossy. Ensure all ingredients are evenly incorporated.
Step 10
Now, check the temperature of your brown butter (hazelnut butter). It should be between 55-60°C (131-140°F). If it’s too cool, gently reheat it. If it’s too hot, let it cool down. The color might appear darker in the photo than it actually is; the last shot of the butter in the saucepan is the most accurate representation of the color.
Step 11
Add the brown butter, which has been brought to 55°C, into the batter and mix well. If the butter is too cool, it won’t emulsify properly with the batter, leading to a failed financier. Maintaining the correct temperature is key to success.
Step 12
Cover the batter with plastic wrap and refrigerate for at least 30 minutes. You can let it rest for up to 2 hours. This chilling period allows the batter to stabilize, making it easier to handle and bake.
Step 13
Prepare your financier molds by greasing them with butter. You can melt butter and brush it on, or wear gloves and coat the molds with your fingers. Keep the prepared molds chilled in the refrigerator until you’re ready to fill them.
Step 14
Remove the chilled batter from the refrigerator. Gently stir it with a spatula to loosen it up and make it smooth and pliable for piping.
Step 15
Transfer the batter into a piping bag for easy filling. Using a tall cup or container can make this process much simpler.
Step 16
Fill the chilled, greased financier molds with the batter from the piping bag. Be careful not to overfill, as the financiers will puff up as they bake.
Step 17
Bake in a preheated oven at 220°C (425°F) for 5 minutes, then reduce the temperature to 180°C (350°F) and bake for another 10 minutes. Baking at a high initial temperature helps create the characteristic ‘belly’ or raised center of the financier. The lower temperature ensures even baking. Oven temperatures and times can vary, so adjust slightly as needed to achieve a beautiful golden-brown finish.
Step 18
Here are the financiers after 15 minutes of baking! They’ve puffed up beautifully and are a lovely golden color.
Step 19
Immediately remove the baked financiers from the oven and transfer them to a wire rack to cool completely. Cooling them on a rack ensures they stay crispy.
