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Name: Oat financiers for Louise
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 40 financiers
Cuisine: french
Ingredients: 50 g rolled oats; 80 g icing sugar; 60 g egg white; 80 g butter; 15 g flour

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Oat financiers for Louise

These moist little petit-four cakes are called 'financiers' in French, as they are similar in shape to gold ingots! They go very well with tea or coffee. In this version, the usual ground almonds are replaced with rolled oats, blended to a powdery texture.

52,800 24.0/5 for 22 ratings

Last modified on: October 21^th 2012

For 40 financiers, you will need:

1 50 g rolled oats
2 80 g icing sugar
3 60 g egg white
4 80 g butter
5 15 g flour
Total weight: 285 grams

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Measures:

How long does it take?

Fulfillment

Preparation	Cooking	Start to finish
20 min.	25 min.	45 min.

Preservation:

A few days in an airtight tin.

At what time?

When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?

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Step by step recipe

Stage 1 - 10 min.

Oat financiers for Louise : Photo of step #1

Melt 80 g butter in a small pan until not quite boiling. Skim off any white froth that forms during heating.

Set aside.

Stage 2 - 2 min.

Oat financiers for Louise : Photo of step #2

Preheat the oven to 200°C (390°F).

Tip 50 g rolled oats into a blender goblet.

Stage 3 - 1 min.

Oat financiers for Louise : Photo of step #3

Blend for a few seconds until ground to a powder.

Stage 4 - 2 min.

Oat financiers for Louise : Photo of step #4

Tip the ground oats into a bowl. Add 80 g icing sugar and 15 g flour and mix with a whisk.

Stage 5 - 2 min.

Oat financiers for Louise : Photo of step #5

Add 60 g egg white.

Stage 6 - 3 min.

Oat financiers for Louise : Photo of step #6

Mix once more with the whisk.

Stage 7 - 3 min.

Oat financiers for Louise : Photo of step #7

Pour in the melted butter through a fine strainer to remove any bits and beat again to mix thoroughly.

Stage 8 - 7 min.

Oat financiers for Louise : Photo of step #8

Pour into special financier moulds if possible, or any other small moulds you may have.

Stage 9 - 15 min.

Oat financiers for Louise : Photo of step #9

Bake for 15 minutes.

Remarks

It is very important not to overcook the financiers, otherwise they will dry out and go hard. The centre should ideally stay quite moist. Watch the cooking carefully and adjust the time to suit your own oven.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 40 financiers : 1.61 €
Per financiers : 0.04 €

Note : These prices are only approximate

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Source

Home made, warmly dedicated to Louise (from New York).

More recipes?

This recipe use (among others)

	Butter: You can get more informations, or check-out other recipes which use it, for example: Cabbage julienne with ham, Parcels of fish fillet in spinach, Mushrooms on toast, French style, The total turnip, Apple Tatin Terrine, ... All
	Icing sugar: You can get more informations, or check-out other recipes which use it, for example: Pistachio madeleines, Linzer torte, Jam doughnuts, Little Christmas biscuits, Sicilian Epiphany Pie, ... All
	Egg white: You can get more informations, or check-out other recipes which use it, for example: Chocolate mousse with hazelnuts, Pistachio powder or paste, Swiss meringues, Chocolate madeleines, Pistachio "Financiers", ... All
	Rolled oats: You can check-out other recipes which use it, like for example: Cookies, Chocolate cereal bars, Oaty walnut cake , Cranachan, Oatmeal cake, ... All

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Your 2 comments or questions on this recipe

Oh gosh, jh, I feel like Sarah Bernhardt or Dame Nellie Melba having a delectable dedicated to me. How very sweet. And you remembered my love for oats. Thank you so much, JH. I hope all is well with you and yours. Not to worry, although my blog is on hold at the moment, I will visit you as often as I can:)

Posted by Louise october 23^th 2012 at 00:02 (n° 1)
A small culinary tribute to your kindness Louise, I wish you will enjoy it.
Posted by jh october 23^th 2012 at 16:53 (n° 2)

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