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 500 g
5 IngredientsLast modified on: April 14th 2020
For 1 kg 500 g, you will need:
- 1
330 g egg white - 2
450 g icing sugar - 3
240 g ground almonds - 4
90 g flour - 5
375 g noisette butter - Total weight: 1,485 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 330 g egg white into the flour, almonds and icing sugar mixture.
Stage 3 - 2 min.
Add 375 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 | 70 RDI=30 % | 560 RDI=50 % | 530 RDI=80 % | 6,560 RDI=330 % | 27,460 RDI: 330 % |
| 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 500 g : 10.00 €
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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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Financiers
This delicious little cake gets its name from its shape, in the form of a gold ingot.
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This recipe uses (among others)
Icing sugar
Like these other recipes: Chocolate almond cookies, Cigarettes Russes (Piroulines), Toasted almond cake, Chocolate sweetcrust pastry, Saint Honoré cake, ... See them all 61
Noisette butter
You can get more informations, or check-out other recipes which use it, for example: Pistachio "Financiers", Génoise (Genoa sponge), Pistachio madeleines, Pancake batter, Chocolate madeleines, ... See them all 8
Egg white
Like these other recipes: Swiss meringues, Amaretti, Almond dacquoise, Armagnac marzipan, Macarons (the original French macaroons) , ... See them all 52
Ground almonds
Like these other recipes: Soft chocolate-orange cake, Fruit crumble, Santiago Cake, Chocolate madeleines, Strawberry and rhubarb crumble, ... 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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