1,548 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Oat financiers for Louise

Name: Oat financiers for Louise
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 40 financiers
Cuisine: French
Ingredients: 50 g rolled oats; 80 g icing sugar; 60 g egg white; 80 g butter; 15 g flour

These moist little petit-four cakes are called 'financiers' in French, as they are similar in shape to gold ingots! They go very well with tea or coffee. In this version, the usual ground almonds are replaced with rolled oats, blended to a powdery texture.

123 K 2× 3.9/5 (25 reviews)

45 min.

Easy

1.65 €

40 financiers

5 Ingredients

Last modified on: October 21^th 2012

For 40 financiers, you will need:

1 50 g rolled oats
2 80 g icing sugar
3 60 g egg white
4 80 g butter
5 15 g flour
Total weight: 285 grams

Times for this recipe

Preparation: 20 min.

Cooking: 25 min.

All in all: 45 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 10 min.

Melt 80 g butter in a small pan until not quite boiling. Skim off any white froth that forms during heating.

Set aside.

Stage 2 - ⌛ 2 min.

Preheat the oven to 200°C (390°F).

Tip 50 g rolled oats into a blender goblet.

Stage 3 - ⌛ 1 min.

Blend for a few seconds until ground to a powder.

Stage 4 - ⌛ 2 min.

Tip the ground oats into a bowl. Add 80 g icing sugar and 15 g flour and mix with a whisk.

Stage 5 - ⌛ 2 min.

Add 60 g egg white.

Stage 6 - ⌛ 3 min.

Mix once more with the whisk.

Stage 7 - ⌛ 3 min.

Pour in the melted butter through a fine strainer to remove any bits and beat again to mix thoroughly.

Stage 8 - ⌛ 7 min.

Pour into special financier moulds if possible, or any other small moulds you may have.

Stage 9 - ⌛ 15 min.

Bake for 15 minutes.

Remarks

It is very important not to overcook the financiers, otherwise they will dry out and go hard. The centre should ideally stay quite moist. Watch the cooking carefully and adjust the time to suit your own oven.

Keeping: A few days in an airtight tin.

Source: Home made, warmly dedicated to Louise (from New York).

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	10 RDI=5 %	120 RDI=10 %	70 RDI=10 %	1,170 RDI=60 %	4,920 RDI: 60 %
Per 100 g	4 RDI=2 %	40 RDI=4 %	20 RDI=4 %	410 RDI=20 %	1,730 RDI: 20 %
Per financiers	0	3 RDI=0 %	1 RDI=0 %	30 RDI=1 %	120 RDI: 1 %

Possible allergens in this recipe: Gluten, egg, milk

How much will it cost?

For 40 financiers : 1.65 €
Per financiers : 0.05 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

Other recipes you may also like

Bechamel sauce

Bechamel sauce is a classic, made from a cooked butter-flour mix called "roux", where milk is added and slowly cooked. We get a thick sauce, used in many recipes.

June 13^th 2024451 K4.3 20 min.

How to prepare cabbage

Cabbage can be used cooked or raw, whole leaves or in julienne. Here is how to prepare a cabbage julienne.

December 31^th 20131.17 M 13.4 45 min.

Macédoine of vegetables

A macédoine is simply vegetables diced small (carrots and turnips) or cut small (green beans) with peas. The different vegetables are cooked separately "à l'anglaise", then thoroughly drained. They are only combined at...

September 3^rd 2014185 K4 1 hour 25 min.

Finger biscuits

These small biscuits, that look a bit like savoy biscuits, are delicious alone or with Champagne, but are also the base for charlottes or Tiramisu.

July 30^th 2021359 K5 50 min.

Bouquet garni

Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after cooking.

March 21^th 2017437 K3.5 15 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

The 2 comments already posted on this recipe

A small culinary tribute to your kindness Louise, I wish you will enjoy it.
Posted by jh october 23^th 2012 at 16:53 n° 2
Oh gosh, jh, I feel like Sarah Bernhardt or Dame Nellie Melba having a delectable dedicated to me. How very sweet. And you remembered my love for oats. Thank you so much, JH. I hope all is well with you and yours. Not to worry, although my blog is on hold at the moment, I will visit you as often as I can:)

Posted by Louise october 23^th 2012 at 00:02 n° 1

Follow this recipe

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.