These brown butter financiers are easy elegance defined with the nuttiness of brown butter and the velvety crumb of a delicate cake. No need for fancy ingredients. Just stuff you already have in your pantry. Here’s how to make them.
The name “brown butter financiers” may conjure images of fancy French pastries, although these little beauties couldn’t be simpler to make. Just stir some ingredients together. No need to spend money on fancy financier molds. Just substitute mini-muffin tins. In less than an hour, you (and anyone you want to impress) can be nibbling these dainty cakes that boast a velvety crumb and the irresistible nuttiness of brown butter. Easy elegance. Originally published October 3, 2016.–Angie Zoobkoff
How Did Financiers Get Their Name?
“These little cakes, invented in the late 1800s, were named financiers because they were created by a baker who was located near the financial district of Paris.” There you have it. Straight from Hillary Davis, who created this particularly addictive brown butter financiers recipe.
Special Equipment: Mini-muffin pans
Brown Butter Financiers Recipe
- Quick Glance
- 30 M
- 45 M
- Makes 12 to 15
- 1/4 cup (30 grams) all-purpose flour, plus more for the pans
- 1/4 teaspoon (1 gram) salt
- 1/2 cup plus 3 tablespoons (66 grams) almond flour
- 1/2 cup (100 grams) granulated sugar
- 1/3 cup (38 grams) confectioners sugar
- 1 teaspoon (5 ml) almond extract
- 3 large egg whites, room temperature
- 1 stick (4 ounces or 113 grams) unsalted butter, plus more for the pans
- Confectioners sugar (optional)
- 1. Preheat the oven to 400°F (204°C). Butter and flour 2 mini-muffin tins.
- 2. In a large bowl, sift together the all-purpose flour and salt. Add the almond flour, granulated sugar, and confectioners sugar and whisk well to combine.
- 3. In another bowl, whisk the almond extract into the egg whites just until frothy, 30 to 60 seconds.
- 4. In a wide saucepan over low heat, melt the butter. Then bring the heat up to medium and let simmer, without stirring, for 5 to 10 minutes, until the milk solids have sunk to the bottom and have begun to turn light brown. You will hear the butter gurgle and snap as it cooks and begins to turn amber. Watch it carefully as you don’t want it to turn too dark a shade of brown. You may want to cover the pan with a lid or a spatter screen to prevent little droplets of hot butter landing on you or your stovetop. When the butter turns an amber color, remove the pan from the heat. You just made brown butter.
- 5. Add the dry ingredients to the egg white mixture and gently whisk until combined. While the butter is still hot, pour it through a fine mesh strainer into a bowl or measuring cup. You should have just shy of 1/2cup. Pour this into the batter and gently whisk just until the butter is incorporated and the batter is smooth.
- 6. Pour the batter into the mini-muffin pans, filling them to the top. Reduce the oven temperature to 375°F (190°C) and bake the financiers for 13 to 15 minutes, until they have risen in the center and the edges are golden brown.
- 7. Cool the financiers in the pans for at least 10 minutes and then turn them onto a wire rack to cool completely. The financiers are quite delicate, especially when warm, so if they stick to the pan, simply run the blade of a thin knife around the edge of each financier prior to turning them out of the pan. If desired, lightly dust the tops with confectioners sugar.
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