Name: Brown Butter Financiers Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 1 h 30 min
Cuisine: French
Ingredients: 7 tbsp unsalted butter; 6 1/2 tbsp cake flour; 7 1/2 tbsp almond flour; 1/8 tsp baking powder; 3 egg whites; 7 tbsp castor sugar; 2 tsp honey

Jump to Recipe

Introduction

Financiers are delicate French almond cakes, perfectly moist with a rich, nutty flavor from brown butter. These small, elegant treats are ideal for afternoon tea or a light dessert.

Nine small rectangular cakes with golden brown tops and darker brown edges are placed on a silver wire cooling rack. Each cake has a smooth, slightly rounded top surface with some showing a small crack in the center. The cakes have a soft, spongy texture with a gradient of color from light yellow in the center to deep brown on the sides. The rack is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

7 tbsp unsalted butter
3 egg whites
7 tbsp castor sugar
2 tsp honey
6 1/2 tbsp cake flour
7 1/2 tbsp almond flour
1/8 tsp baking powder

Instructions

Step 1: Make brown butter by melting the butter over low-medium heat in a light-colored pan. Stir constantly as it foams and turns golden brown with a nutty aroma. Remove from heat as soon as the milk solids are dark brown, not burnt.
Step 2: Strain the browned butter into a heatproof bowl immediately to stop the cooking process. Let it cool completely before use.
Step 3: In a large bowl, whisk the egg whites lightly to break them down. Add castor sugar and honey, then whisk for about 3 minutes until the sugar dissolves.
Step 4: Sift in cake flour, almond flour, and baking powder, then whisk until fully combined.
Step 5: Pour in the cooled brown butter and whisk until the batter is smooth and well incorporated.
Step 6: Cover the bowl with plastic wrap and chill the batter for at least 1 hour or overnight for the best flavor. This step is optional but recommended.
Step 7: Preheat the oven to 375℉ (190℃). Grease financier molds with butter to prevent sticking.
Step 8: Remove the batter from the fridge and gently mix with a spatula to loosen it.
Step 9: Transfer the batter into a piping bag and fill the molds about 80-90% full. Alternatively, you can spoon the batter into the molds.
Step 10: Bake until golden and a toothpick inserted comes out clean (about 12-15 minutes). Let cool before removing from molds.

Tips & Variations

Using a light-colored pan helps you monitor the browning of the butter to avoid burning.
Chilling the batter enhances the flavor and texture but you can bake immediately if short on time.
For a flavor twist, add a teaspoon of orange zest or a pinch of cinnamon to the dry ingredients.
If almond flour is unavailable, finely ground blanched almonds can be used as a substitute.

Storage

Store financiers in an airtight container at room temperature for up to 3 days. They can also be frozen for up to a month; thaw at room temperature and warm slightly before serving to refresh their texture.

How to Serve

Eight small rectangular sponge cakes are arranged loosely on a square wire cooling rack. Each cake has a golden brown crust with a slightly darker, more browned edge, while the center is a lighter yellow with a soft, airy texture. The cakes have a slight dome shape on top with a gentle crack running along the middle. The background is a white marbled surface visible beneath the rack, adding a clean and simple touch to the scene. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

It’s best to use unsalted butter to control the salt content precisely. If using salted butter, omit any additional salt from the recipe and be mindful of the flavor balance.

What molds can I use if I don’t have traditional financier molds?

Any small muffin or mini loaf pans work well as substitutes. Just grease them well and adjust the baking time if needed.