Oat financiers for Louise


Oat financiers for Louise
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.
77K 2 24 4
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Last modified on: October 21th 2012

Keywords for this recipe:FinanciersSmall cakesOat
For 40 financiers, you will need:

Change these quantities to make: 20 financiers 40 financiers 80 financiers 120 financiers
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
20 min.25 min.45 min.
At what time:
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Step by step recipe


Stage 1 - 10 min.
Oat financiers for Louise : Photo of step #1
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.
Oat financiers for Louise : Photo of step #2
Preheat the oven to 200°C (390°F).

Tip 50 g rolled oats into a blender goblet.

Stage 3 - 1 min.
Oat financiers for Louise : Photo of step #3
Blend for a few seconds until ground to a powder.

Stage 4 - 2 min.
Oat financiers for Louise : Photo of step #4
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.
Oat financiers for Louise : Photo of step #5
Add 60 g egg white.

Stage 6 - 3 min.
Oat financiers for Louise : Photo of step #6
Mix once more with the whisk.

Stage 7 - 3 min.
Oat financiers for Louise : Photo of step #7
Pour in the melted butter through a fine strainer to remove any bits and beat again to mix thoroughly.

Stage 8 - 7 min.
Oat financiers for Louise : Photo of step #8
Pour into special financier moulds if possible, or any other small moulds you may have.

Stage 9 - 15 min.
Oat financiers for Louise : Photo of step #9
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.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
1,175 Kcal or 4,919 Kj12 gr125 gr70 gr
59 %5 %12 %11 %
Per 100 g
Energetic valueProteins CarbohydratesFats
412 Kcal or 1,725 Kj4 gr44 gr25 gr
21 %2 %4 %4 %
Per financiers
Energetic valueProteins CarbohydratesFats
29 Kcal or 121 Kj< 1 gr3 gr2 gr
1 %<1 %<1 %<1 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
How much will it cost?
  • For 40 financiers : 1.61 €
  • Per financiers : 0.04 €

Change currency:

Note : These prices are only approximate.
Source
Home made, warmly dedicated to Louise (from New York).
This recipe uses (among others)
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Warm salad of potatoes and purple artichokes, Lime confectioner's custard (pastry cream), Tomato tatin, Spinach and Comté Loaf, Spinach and hard-boiled egg gratin, ... All
Icing sugarIcing sugar: You can get more informations, or check-out other recipes which use it, for example: Swiss meringues, Coconut "croute à thé", Moist Lemon Cake, Brioche royale, X-Files cookies, ... All
Egg whiteEgg white: You can get more informations, or check-out other recipes which use it, for example: Almond tuiles, Brioche royale, Royal icing, Amaretti, Almond dacquoise, ... All
Rolled oatsRolled oats: You can check-out other recipes which use it, like for example: Oat shortbread biscuits, Traditional nutty choc-chip cookies, Chocolate cereal bars, Cranachan, Oaty walnut cake , ... All
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Your 2 comments or questions on this recipe
  • A small culinary tribute to your kindness Louise, I wish you will enjoy it.
    Posted by jh october 23th 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 23th 2012 at 00:02 (n° 1)
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