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.
341 K 4.7/5 (43 reviews)
15 min.
Easy
250 g
5 IngredientsLast modified on: April 14th 2020
For 250 g, you will need:
- 1
1.9 oz egg white - 2
2.6 oz icing sugar - 3
3.2 oz ground almonds - 4
0.8 oz flour - 5
2.3 oz noisette butter
Change these quantities to make:
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Times for this recipe
Preparation: 15 min.
Step by step recipe
Stage 1 - 3 min.
Stage 2 - 5 min.
Mix 1.9 oz egg white into the flour, almonds and icing sugar mixture.
Stage 3 - 2 min.
Add 2.3 oz noisette butter to the mixture.
Stage 4 - 2 min.
Mix well.
Your financier batter is ready.
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 | 10 RDI=5 % | 90 RDI=9 % | 90 RDI=10 % | 1,110 RDI=60 % | 4,660 RDI: 60 % |
| Per 100 g | 4 RDI=2 % | 40 RDI=4 % | 40 RDI=5 % | 440 RDI=20 % | 1,860 RDI: 20 % |
How much will it cost?
- For 250 g : 1.70 €
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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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This recipe uses (among others)
Icing sugar
Like these other recipes: Sicilian Epiphany Pie, Royal icing, Paris-Brest, Chocolate almond cookies, Cigarettes Russes (Piroulines), ... See them all 61
Noisette butter
You can get more informations, or check-out other recipes which use it, for example: Pistachio "Financiers", Pistachio madeleines, Pancake batter, Grapefruit moelleux, Lemon and lime cakes, ... See them all 8
Egg white
Like these other recipes: Almond tuiles, Chocolate mousse with hazelnuts, Amaretti, Pistachio "Financiers", Succès praliné (praline meringue), ... See them all 52
Ground almonds
Like these other recipes: Almond cream or frangipane, Apricot blancmange, Nanou's apple and almond cake, Gâteau Nantais, Almonds pyramids, ... See them all 46
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You should not leave egg yolks in contact with sugar
You should not leave egg yolks in contact with sugar for too long without beating them, because this contact "cooks" egg yolks and you will get small lumps of hard egg in your mixture.February 21th 2011128 K5
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