Oat financiers for Louise


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.
110 K 3.9/5 (25 reviews)
Grade this recipe:
Keywords:
Last modified on: October 21th 2012
For 40 financiers, you will need:

Times for this recipe
Preparation: 20 min.
Cooking: 25 min.
All in all: 45 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 10 min.
Oat financiers for Louise
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
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
Blend for a few seconds until ground to a powder.

Stage 4 - 2 min.
Oat financiers for Louise
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
Add 60 g egg white.

Stage 6 - 3 min.
Oat financiers for Louise
Mix once more with the whisk.

Stage 7 - 3 min.
Oat financiers for Louise
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
Pour into special financier moulds if possible, or any other small moulds you may have.

Stage 9 - 15 min.
Oat financiers for Louise
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.
Keeping: A few days in an airtight tin.
Source: Home made, warmly dedicated to Louise (from New York).
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe10 RDI=5 %120 RDI=10 %70 RDI=10 %1,170 RDI=60 %4,920 RDI: 60 %
Per 100 g4 RDI=2 %40 RDI=4 %20 RDI=4 %410 RDI=20 %1,730 RDI: 20 %
Per financiers03 RDI=0 %1 RDI=0 %30 RDI=1 %120 RDI: 1 %
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 Change to a man
Possible allergens in this recipe: Gluten, egg, Milk
How much will it cost?
  • For 40 financiers : 1.65 €
  • Per financiers : 0.05 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
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The 2 comments already posted on this recipe
  • A small culinary tribute to your kindness Louise, I wish you will enjoy it.
    Posted by jh october 23th 2012 at 16:53 n° 2
  • 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 23th 2012 at 00:02 n° 1
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