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Financier batter

Name: Financier batter
Prep time: 12 min
Total time: 12 min
Yield: 500 g
Cuisine: French
Ingredients: 110 g egg white; 150 g icing sugar; 80 g ground almonds; 30 g flour; 125 g noisette butter

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.

354 K 4.7/5 (43 reviews)

15 min.

Easy

3.35 €

500 g

5 Ingredients

Last modified on: April 14^th 2020

For 500 g, you will need:

1 110 g egg white
2 150 g icing sugar
3 80 g ground almonds
4 30 g flour
5 125 g noisette butter
Total weight: 495 grams

Times for this recipe

Preparation: 15 min.

Step by step recipe

Stage 1 - ⌛ 3 min.

Sieve together 150 g icing sugar, 80 g ground almonds, and 30 g flour, then mix.

Stage 2 - ⌛ 5 min.

Mix 110 g egg white into the flour, almonds and icing sugar mixture.

Stage 3 - ⌛ 2 min.

Add 125 g noisette butter to the mixture.

Stage 4 - ⌛ 2 min.

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 recipe	24 RDI=38 %	186 RDI=70 %	175 RDI=240 %	2,185 RDI=109 %	9,152 RDI: 109 %
Per 100 g	4 RDI=8 %	37 RDI=14 %	35 RDI=49 %	441 RDI=22 %	1,849 RDI: 22 %

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

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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Clafoutis-style plum financier

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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