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
1 kg
5 IngredientsLast modified on: April 14th 2020
For 1 kg, you will need:
- 1
220 ml egg white - 2
300 ml icing sugar - 3
363.2 ml ground almonds - 4
93.6 ml flour - 5
250 ml 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 220 ml egg white into the flour, almonds and icing sugar mixture.
Stage 3 - 2 min.
Add 250 ml 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 | 50 RDI=20 % | 370 RDI=40 % | 350 RDI=50 % | 4,370 RDI=220 % | 18,300 RDI: 220 % |
| Per 100 g | 4 RDI=2 % | 40 RDI=4 % | 40 RDI=5 % | 440 RDI=20 % | 1,850 RDI: 20 % |
How much will it cost?
- For 1 kg : 6.65 €
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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
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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Financiers
This delicious little cake gets its name from its shape, in the form of a gold ingot.
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Hazelnut and cherry financiers
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This recipe uses (among others)
Icing sugar
Like these other recipes: Mirlitons, Arlesian Biscuits, Marzipan (almond paste), Sicilian Epiphany Pie, Coconut tuiles, ... See them all 61
Noisette butter
You can get more informations, or check-out other recipes which use it, for example: Génoise (Genoa sponge), Pistachio "Financiers", Pistachio madeleines, Grapefruit moelleux, Chestnut cake, ... See them all 8
Egg white
Like these other recipes: Spicy hot toasted cashew nuts, Pavlova, Mousse with two chocolates, How to beat egg whites, Almond dacquoise, ... See them all 52
Ground almonds
Like these other recipes: Soft chocolate-orange cake, Macarons (the original French macaroons) , Chestnut moelleux, Chocolate madeleines, Brioche royale, ... See them all 46
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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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