Financiers are little French cakes traditional made with egg whites, ground almonds, icing sugar and a little flour, today they are made with different ground nuts like hazelnuts and pistachios, like this financier recipe.
Financiers were original called ‘Visitandines’ as they were created by nuns from the Visitation Order in the East of France, the nuns use to paint with egg yolks so they used their leftover egg whites in these little cakes.
Financiers are very similar to Friand’s which a popular almond cake in Australia, the Australians bake their small cakes in oval tins, unlike the financiers which are made in small rectangle bars.
You are going to need to prepare a head for these financiers as the batter needs to rest overnight before you can start baking.
This financier recipe calls for Beurre Noisette, which is browned butter and Pistachio Paste. You can always look at my olded posts if you want to know how to make them, you can find the links below.
Here is my post on Brown Butter (Beurre Noisette) if you need help on how to make brown butter. Brown butter adds flavour and depth to your bakes making them taste even more delicious, just like these pistachio financiers.
Also unless you happen to have some pistachio paste in the cupboard, here is my post on how to make Homemade Pistachio Paste.
Adapted from Travelling-Foodies (Original Recipe Ladurée’s)
150g Brown Butter (Beurre Noisette)
55g Icing Sugar
50g Pastry Flour
40g Ground Pistachios
20g Ground Almonds
4 Egg Whites
30g Pistachio Paste
50g Pistachios, chopped
The Day Before – Preparing your Financier Batter
- Firstly brown your butter (beurre noisette). Place your butter in light-coloured saucepan, heating in gently to melt and then brown your butter. Strain through a sieve, and measure out 125g of brown butter, set aside to cool.
- In a large mixing bowl, sift the icing sugar, pastry flour, ground pistachio and almonds, whisk together to mix the ingredients.
- Add the egg whites one at a time, making sure to stir thoroughly after each addition, and that everything has been stirred through evenly.
- In a small bowl, put your 30g pistachio paste andIn a small bowl, thin the pistachio paste with a small portion of the above batter concoction and return the more fluid pistachio paste into the remaining batter, together with the lukewarm beurre noisette. Mix everything thoroughly and cover bowl with clingfilm.
- Store batter in fridge for at least 12 hours, preferably overnight.
The Following Day – Baking you Financiers
- Preheat your oven to Gas Mark 7, grease your tin with butter, I also lined the bottom of mine to make it easier when getting them out.
I had some leftover Bake-O-Glide and I cut it to fit in the bottom of my 12 Hole Loose-bottom Mini Loaf Tin.
- Fill each of the cavities 3/4 of the way, and sprinkle with chopped pistachios.
- Bake them for 7-8 minutes, mine took closer to 15 minutes.
- Leave them to cool down before de-moulding them.
They are great served with a cup of tea!
When baking these financiers I did notice that they bubbled a lot in the oven, it was hard to tell when the batter was now sponge due to all the bubbles.