This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
352 K 4.7/5 (43 reviews)
15 min.
Easy
3.35 €
500 g
5 IngredientsLast modified on: April 14th 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.
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.
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
How much will it cost?
- For 500 g : 3.35 €
Change currency:
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
Pear and strawberry verrine with tiramisu cream
For this recipe, layers of cookie, pear and strawberry in a beautiful verrine, bound with a tiramisu-style cream.
23 K 1 hour 15 min.
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.
47 K 1 hour 2 min.
Financiers
This delicious little cake gets its name from its shape, in the form of a gold ingot.
348 K 24.6 20 min.
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.
34 K 1 hour 20 min.
This recipe uses (among others)
Icing sugar
Like these other recipes: Almond dacquoise, Royal icing, Brioche slices with almond cream, Santiago Cake, Succès praliné (praline meringue), ... See them all 62
Noisette butter
You can get more informations, or check-out other recipes which use it, for example: Pistachio "Financiers", Pancake batter, Grapefruit moelleux, Clafoutis batter, Pistachio madeleines, ... See them all 9
Egg white
Like these other recipes: Succès praliné (praline meringue), Armagnac marzipan, Vanilla ice cream, Strawberry sorbet, Verrine of avocado mousse and crab, ... See them all 53
Ground almonds
Like these other recipes: Moist cereal bars, Strawberry and rhubarb crumble, Fruit crumble, Chocolate almond cookies, Almond mug cake for Mary, ... See them all 46
Other recipes you may also like
Maroilles cheese quiche
Traditional recipe from northern France, using a typical and tasty regional cheese. But this can be replaced by another (see below). April 17th 2022266 K 34.7 2 hours 30 min.
Amandier (gluten-free almond cake)
This gluten-free cake is called "amandier" in French, as it is made with ground almonds instead of flour (the same word also means almond tree). The texture is moist and the flavour is, well, almondy. October 4th 202051 K 1 hour 8 min.
Meringues
A very simple recipe but which always impresses. June 10th 2019410 K4.5 4 hours 20 min.
Fruit coulis (fruit purée)
Contrary to what people usually think, coulis is not just a simple fruit purée with sugar. Of course, this is the general principle, but it's possible to make something much better and more refined. This recipe is for a strawberry coulis (see below for other fruits): how to make it, but also how freeze it. October 20th 2012797 K 43 25 min.
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 2011138 K5
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-01-25)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe (as 2 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.