Financier batter


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.
340 K 4.7/5 (43 reviews)
Grade this recipe:
Keywords:
Last modified on: April 14th 2020
For 1 kg, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 15 min.

Step by step recipe


Stage 1 - 3 min.
Financier batter
Sieve together 300 g icing sugar, 160 g ground almonds, and 60 g flour, then mix.

Stage 2 - 5 min.
Financier batter
Mix 220 g egg white into the flour, almonds and icing sugar mixture.

Stage 3 - 2 min.
Financier batter
Add 250 g noisette butter to the mixture.

Stage 4 - 2 min.
Financier batter
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 recipe50 RDI=20 %370 RDI=40 %350 RDI=50 %4,370 RDI=220 %18,300 RDI: 220 %
Per 100 g4 RDI=2 %40 RDI=4 %40 RDI=5 %440 RDI=20 %1,850 RDI: 20 %
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: egg, Nuts, Gluten, Milk
How much will it cost?
  • For 1 kg : 6.65 €

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
Hazelnut and cherry financiers
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.
24 K 1 hour 20 min.
Clafoutis-style plum financier
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.
36 K 1 hour 2 min.
Pear and strawberry verrine with tiramisu cream
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.
10 K 1 hour 15 min.
Financiers
Financiers

This delicious little cake gets its name from its shape, in the form of a gold ingot.
335 K 24.6 20 min.
This recipe uses (among others)
Other recipes you may also like
Almond cream or frangipane
Almond cream or frangipane
Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette).
January 23th 2022460 K 25 45 min.
How to extract passion fruit juice
How to extract passion fruit juice
Passion fruit are rather strange fruit as they do not really have much flesh, but rather seeds surrounded by a fine layer of pulp. Here is a way to extract the juice.
March 23th 2011524 K 32.3 20 min.
Half-cooked chocolate cake with raspberry coulis
Half-cooked chocolate cake with raspberry coulis
A small chocolate cake, still runny in the middle, served with a raspberry coulis.
October 3rd 2010336 K5 1 hour 25 min.
Cooking sugar
Cooking sugar
Cooking sugar, which is one of the basics of patisserie and sweet-making, is a delicate operation in which sugar is heated from 100°C or 212°F to 180°C or 356°F. Here is some information on this tricky subject. [Translator's note: the terms used below correspond to the French tradition, as often...
April 3rd 2019498 K4.9 45 min.
Tart Tatin
Tart Tatin
Tart tatin is one of the great classic desserts of French cooking. It's an apple tart cooked upside down. Apples are cooked in sugar until they caramelise. Then a circle of puff pastry is put on top, and the whole tart is baked at 356°F (180°C) for 20 minutes. To serve, the tart is turned over so...
October 30th 2015409 K 33.2 1 hour 20 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-06-08)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

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.
I am not a leaving thing
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.

Back to top of page