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
55 g egg white - 2
75 g icing sugar - 3
40 g ground almonds - 4
15 g flour - 5
65 g noisette butter - Total weight: 250 grams
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Times for this recipe
Preparation: 15 min.
Step by step recipe
Stage 1 - 3 min.
Stage 2 - 5 min.
Mix 55 g egg white into the flour, almonds and icing sugar mixture.
Stage 3 - 2 min.
Add 65 g 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.
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This recipe uses (among others)
Icing sugar
Like these other recipes: Walnut paste, Santiago Cake, Tarte Normande, Ardéchois, Tiramisu balls, ... See them all 61
Noisette butter
You can get more informations, or check-out other recipes which use it, for example: Pistachio madeleines, Chocolate madeleines, Grapefruit moelleux, Génoise (Genoa sponge), Pistachio "Financiers", ... See them all 8
Egg white
Like these other recipes: Meringues, Cigarettes Russes (Piroulines), Strawberry sorbet, Coconut tuiles, Ice-cream Vacherin, ... See them all 52
Ground almonds
Like these other recipes: Almonds pyramids, Antoinette's caramelized apple cake, Beurre d'escargot, Almond mug cake for Mary, Amiens macaroons, ... 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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