The Legendary Financier
The legendary French pastry, the financier. My first experience eating a financier was during my education at The Culinary Institute of America in Hyde Park, NY. I immediately fell in love with its characteristic roasted and nutty flavor. It had a tender texture, yet was so bold in taste.
If you've ever visited a French patisserie, you may have come across a small, rectangular-shaped cake called a financier. This treat is made with ground almonds (almond flour), egg whites, honey, sugar, and brown butter. Let's take a closer look at the history and significance of this charming French pastry, how to make it, and why I adore it.
Origins
The exact origin of the financier cake is uncertain, but the legend says it had been created by the nuns of the Order of the Visitation of Holy Mary in Nancy, a city in northeastern France. The cake was originally known as "Visitandines" and was a small, almond-based cake that was similar to the modern-day financier.
According to the story, in the late 19th century, a pastry chef named Lasne modified the recipe for the Visitandines cake by adding brown butter to the batter, which gave it a rich, nutty flavor. He also changed the shape of the cake from a small round to a rectangular shape and named it the "financier" because of its resemblance to a gold bar. It is said that he created the cake for the wealthy bankers who worked in the financial district of Paris, as a portable and easy-to-eat treat that they could enjoy and stay clean during their busy workdays. What a great idea for a travel cake!
Rectangular molds used for baking financiers.
The financier cake became popular in France during the early 20th century and was soon adopted by other European countries. Today, it is a popular pastry that can be found in many bakeries and cafes around the world. Its small size and rich flavor make it a perfect accompaniment to coffee or tea, and it's often enjoyed as a sweet treat or as a dessert.
Making a Financier
Making a financier is relatively easy, but it requires precision and attention to detail. Brown butter is made ahead of time so that it's ready to use when needed. The batter is made by mixing almond flour, powdered sugar, flour, honey, and egg whites together. The brown butter is then added.
The temperature of the brown butter is important to pay attention to as it can affect the finished financier batter. If the butter is too hot, we risk the chance of pregelatinizing the starch in the flour or even cooking the egg whites in the batter. If the butter is too cold, it will solidify and clump up resulting in an inhomogeneous mix. For an optimum financier batter, the brown butter should be added when it is around 50°C / 122°F. This temperature of the butter ensures a smooth, uniform, and homogenous mixture.
I prefer to rest the mixed financier batter in the refrigerator for at least 4 hours, or preferably overnight, before baking. This allows the batter to hydrate and helps to develop the flavor and texture of the cake. Additionally, resting the batter allows the air bubbles to dissipate, which results in a more uniform texture and even rise during baking. Resting the batter is not because we are concerned about gluten. There is simply not enough mixing time to form a gluten network; therefore, we are not resting our financier mix to relax the gluten development.
After the batter is allowed to rest in the refrigerator, its time to bake the financiers. The batter is easiest to distribute into their molds when piped into the molds. The molds should be lightly sprayed with non-stick spray. After the batter is piped into the prepared molds, they are baked until golden brown. Financiers are best served the same day they are baked.
Variations on the Classic
While the classic financier is delicious on its own, there are many variations that can be made to the recipe. For example, chocolate financiers can be made by adding cocoa powder with the dry ingredients or melted chocolate along with the brown butter. Fruit financiers can be made by adding fresh fruit or berries. Furthermore, you can substitute the almond flour for other ground nuts such as hazelnut or pistachio. Spices such as cinnamon or cardamom can also be added to the batter for a unique twist on the classic recipe. The addition of citrus zest is also very satisfying.
Brown Butter is classically used and gives the financier its characteristic roasted flavor, but other fats are possible to use. If you want a more neutral flavor, you can use clarified butter. Also, a good olive oil is a very good substitute.
Furthermore, as previously mentioned, the traditional shape for financiers is the ingot-shaped or rectangle molds. The batter will also bake exceptionally well in muffin molds, ring molds, etc. It can also be spread evenly on baking sheets and used for other pastries such as entremets.
“you immediately realize its crafted elegance”
I still have a clear memory of the first time I experienced the smell of financiers baking in the oven. The brown butter and nuts in the pastry give off such an amazing sweet roasted nutty aroma that I love. I always appreciate classic pastries, and the financier is a true classic for great reasons. Its tender crumb and rich nutty flavor are hard to resist. As a Pastry Chef, I really appreciate that its simple classic recipe offers room to create many variables to enjoy. The financier looks simple on the outside, but when eating this little cake you immediately realize its crafted elegance.
The French pastry financier is a delicious and unique treat that has a history and a nice story to tell. It has an important place in French culinary culture, as well as in my heart! Whether enjoyed on its own or as part of a dessert, this small, rectangular-shaped cake is sure to charm anyone. With a better understanding of the classic financier and step-by-step know-how, why not try making a batch of financiers for yourself and enjoy a taste of France today?
Recipe
Almond Flour 100 g
Powdered Sugar 220 g
All Purpose Flour 80 g
Salt, fine 2 g
Honey 20 g
Egg Whites 215 g
Brown Butter 215 g
Procedure
With a whisk, combine the almond flour and salt with the previously sifted powdered sugar and flour (all the ingredients can also be mixed in a food processor if desired).
Add the honey and egg whites and mix together until combined.
Finally, add the brown butter heated to about 50°C. Mix until smooth and homogenous.
Cover and refrigerate your financier batter for at least 4 hours, preferably overnight.
Pipe into greased ingot-shaped molds.
Bake at 180ºC / 350ºF for 8-10 minutes or until golden brown.
Allow the cakes to cool for a few minutes before removing them from the molds.
Serve and enjoy!
