Financier batter


Financier batter
This delicious mixture is for the classic little French cakes called "financiers" (because of their ingot shape), but it can also be used with fruit, like a clafoutis.
351 K 4.7/5 (43 reviews)
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Last modified on: April 14th 2020
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For 500 g, you will need:

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Times for this recipe
Preparation: 15 min.

Step by step recipe


Stage 1 - ⌛ 3 min.
Financier batter : Stage 1
Sieve together 150 g icing sugar, 80 g ground almonds, and 30 g flour, then mix.

Stage 2 - ⌛ 5 min.
Financier batter : Stage 2
Mix 110 g egg white into the flour, almonds and icing sugar mixture.

Stage 3 - ⌛ 2 min.
Financier batter : Stage 3
Add 125 g noisette butter to the mixture.

Stage 4 - ⌛ 2 min.
Financier batter : Stage 4
Mix well.

Your financier batter is ready.
Remarks
If you don't have hazelnut butter, or don't have the time to make it, use melted butter instead.
Keeping: 1 or 2 days in the fridge, covered with plastic film.
Source: Based on a recipe by Gaston Lenôtre.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe20 RDI=9 %190 RDI=20 %180 RDI=30 %2,190 RDI=110 %9,150 RDI: 110 %
Per 100 g4 RDI=2 %40 RDI=4 %40 RDI=5 %440 RDI=20 %1,850 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman
Possible allergens in this recipe: egg, Nuts, Gluten, milk
How much will it cost?
  • For 500 g : 3.35 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some other recipes using this recipe
Hazelnut and cherry financiers
Hazelnut and cherry financiers

In France, these little ingot-shaped cakes are known as "financiers". With their blend of hazelnut and Griottine-cherry flavours, they are sure to delight.
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The classic French "financier" is normally a little cake, but it can also be made clafoutis-style over fruit in an oven-proof dish.
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For this recipe, layers of cookie, pear and strawberry in a beautiful verrine, bound with a tiramisu-style cream.
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This delicious little cake gets its name from its shape, in the form of a gold ingot.
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