Almonds financier !

Almond financier The financier is a well-known small cake in France. One says that it has been created in the XVII e century in Nancy where sisters from the Visitandine Order backed small cakes with eggs whites and almonds. The exact reason are kind of uncertain either were the financiers baked to compensate the interdiction of eating meat, or they did not want to lose the eggs which yolks were used to prepare paint. The recipe get lost for some years but a the end of the XIXe Century a Pastry from Paris Lasne get it back to life. As it was set up next to the Paris Stock exchange, he decides to give a form of a gold bar.

What I like with the financiers is that one can give it the taste you like. It is kind of like the madeleine, there is the basic recipe, but you can add other tastes or even sesame or poppy seeds. In a word, you can be really creative!

I chose the recipe from Christophe Felder that is said to be the best! I did not have any apricot pulp or juice so I di not put any but the result is really great. What I mostly like is this little taste and the softness that bring the nut-brown butter, so yummy! But the best of the best is when you get the baking tray of your oven, your kitchen will be full of an amazing sweet smell.

 

Ingredient:Almonds

  • 70 g almond powder
  • 30 g hazelnut powder
  • 20 g apricot pulp or juice (I didn’t use it myself)
  • 170 g icing sugar
  • 50 g all purpose flour
  • 150 g egg white (around 4 to 5)
  • 150 g butter
  • 1 Vanilla Pod

You can also add:

  • Coffee extract
  • Grape macerated in rum
  •  Prepare the nut-brown butter. Pour the butter in a pan, melt it and get it a nice nut-brown colour. Get it of the cooking plate and sieve through a tea-stainer. The butter will hardly boil and it will be ready when the bubbles start to disappear. Be careful; stop the butter before it becomes too dark!
  • While the butter is cooling mix the almonds and hazelnut powder with the sugar and the flour together
  • Add the egg white and the butter, mix again
  • Fill your mould to ¾ of its high with help of a pastry bag or of a spoon
  • Put it in the oven to 250ºC
  • And low the temperature immediately to 230ºC and bake 4 to 5 mins
  • Low the temperature again to 180ºC and bake for 9/10 mins

 

Almond financier Franz Hose

 

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