Petits Financiers (Little Almond Cakes)
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Petits Financiers (Little Almond Cakes)
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A cookbook's journey from Anne Willan to Tori Avey. Read about Anne's memoir One Soufflé at a Time and try her recipe for Petits Financiers.
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Ingredients
- 1 cup butter, plus more for the molds
- 2/3 cup whole blanched almonds
- 3/4 cup flour, sifted, plus more for the molds
- 2 1/4 cups cups powdered sugar, sifted
- 7 large egg whites
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Instructions
- To brown the butter: Have a bowl of cold water ready. In a small saucepan melt the butter and heat until it stops sputtering, stirring often to prevent the milk solids from burning.When the milk solids at the bottom are lightly browned and the butter has developed a nutty smell (and flavor), remove from the heat and plunge the base of the pan into the bowl of cold water to stop the cooking – it will scorch very easily. Let it cool to lukewarm.
- To grind the almonds, put them in a food processor with the flour. Work with the pulse button until finely ground, 40 to 60 seconds.
- Put the almond and flour mixture into a bowl, stir in the powdered sugar and make a well in the center.
- Whisk the egg whites until slightly frothy and pour into the well.
- Stir with a whisk until smooth.
- Put the mixture into a heavy-based medium saucepan, set it over low heat, and stir constantly until the mixture is just warm to the touch.
- Take the pan from the heat and stir in the brown butter.
- Be sure to mix very well so that the mixture is completely homogenous and smooth.
- Cover and leave the batter to stand for 4 hours at room temperature so the flour softens and the financiers bake more evenly.When 4 hours have passed, preheat the oven to 425 degrees F and place a rack in the center of the oven.
- Butter the financier mold generously with melted butter and chill until set.
- Sprinkle the mold with flour and tap on the counter to remove the excess.Place the mold on a sheet tray. Pour the batter into a pitcher and fill the mold nearly to the top.
- Be sure that the batter is spread evenly in the molds, otherwise your financiers will not bake evenly across the top.Bake for 12 to 15 minutes, until the financiers are risen, golden brown, and firm when lightly pressed with a fingertip.Unmold them onto a rack and leave to cool.
- Bake the remaining batter in as many batches as necessary. Your financiers can be kept up to a week in an airtight container, or frozen, and the flavor mellows.
Notes
- You will also need: Mixing bowls, whisk, small sauce pan, medium sauce pan, baking sheet, silicone financier mold (3-inch bars- buying multiple molds will speed up the baking process), food processor, small pitcher
- Financiers are traditionally baked in special bar-shaped molds, though boat molds can be substituted. The color of the cakes is intensified by browning the butter to beurre noisette.
- Financiers are traditionally baked in special bar-shaped molds, though boat molds can be substituted. The color of the cakes is intensified by browning the butter to beurre noisette.
- To learn how to blanch almonds, click here. To purchase the mold used in this tutorial, click here.
- To learn how to blanch almonds,
- click here
- . To purchase the mold used in this tutorial,
- click here
- .
Nutrition Information
Show Details
Calories
151kcal
(8%)
Carbohydrates
14g
(5%)
Protein
2g
(4%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Cholesterol
20mg
(7%)
Sodium
84mg
(4%)
Potassium
45mg
(1%)
Sugar
11g
(22%)
Vitamin A
235IU
(5%)
Calcium
12mg
(1%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 24servings
Amount Per Serving
Calories 151 kcal
% Daily Value*
| Calories | 151kcal | 8% |
| Carbohydrates | 14g | 5% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 20mg | 7% |
| Sodium | 84mg | 4% |
| Potassium | 45mg | 1% |
| Sugar | 11g | 22% |
| Vitamin A | 235IU | 5% |
| Calcium | 12mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
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Overall Rating
5.0
6 reviews
Excellent
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