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.
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.
Brown Butter Financiers
- Quick Glance
- 30 M
- 45 M
- Makes 12 to 15
Special Equipment: Mini-muffin pans
Preheat the oven to 400°F (204°C). Butter and flour 2 mini-muffin tins.
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.
In another bowl, whisk the almond extract into the egg whites just until frothy, 30 to 60 seconds.
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.
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.
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.
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.
Recipe Testers' Reviews
These brown butter financiers are amazing! One of the nicest recipes I've made...ever. The flavor is wow...the texture is perfect. Very easy to make and very easy to eat. These are just so special! Totally loved them. I did not dust the tops with confectioner's sugar. We ate a few warm and the rest at room temperature. Of course warm was best but room temperature was just fine, too.
Butter. Brown butter. These brown butter financiers are all about the butter. And that’s a good thing. I mean, who doesn’t like butter? The almond was a subtle flavor, lurking behind the buttery goodness of these little cakes. The almond flour gave them a velvety softness inside as only almond flour can. These took minimal effort to stir together and were ready to eat only an hour after I pulled the muffin tins from the cabinet. I saw no need for a stand mixer since the whites needed so little beating. I mixed everything together with a rubber spatula. I served them room temperature and plain. No confectioners sugar—they didn’t need any adornment. They're gone now. I might just need to bake another batch…