Financier Cupcakes Recipes

AUTHENTIC FRENCH FINANCIER RECIPE

Steps:

• Preheat oven to 375 F/190 C.
• in a small saucepan, heat butter on low to medium heat, occasionally swirling the pan over the stovetop for about 5 minutes. It will foam at first, but then it will begin to brown, producing dark golden flecks (browned milk solids). Check the color and once you are happy with the level of browning, pour the butter (with milk solids) in a bowl to stop cooking. Let it stand and fully cool down.
• using an electric mixer whisk egg whites for no longer than 20 seconds and set aside. In a separate bowl, combine sugar, all-purpose flour, almond, and hazelnut flour. Add beaten egg whites to the dry ingredients and mix with a hand whisk. Stir in the brown butter.
• Generously butter cavities of a mini muffin pan. Pour the batter into the mold filling the holes up to two-thirds. Bake for 15 to 17 minutes, until nicely browned. Remove from the oven, and let cakes cool before removing them from the mold.

FINANCIER CAKE (FRENCH ALMOND CAKES)

Steps:

• Make the brown butter by melting the butter until it has attained a nice brown colour and it smells like hazelnut. Separate the egg whites from the egg yolks.
• In a bowl mix the almond flour, the flour, the baking powder, and powdered sugar. Add the egg whites and whisk until they have incorporated into the batter. Whisk in the brown butter.
• Pre-heat the oven to 180 C°. Butter your moulds using melted butter. Using a piping bag fill the moulds with the financier batter up to ¾. Leave a space between the rim of the mould and the batter. Add some sliced almonds on top of every financier.
• Bake until golden. About 12 minutes. Remove from the pan and let them cool down at room temperature over a wire rack. Enjoy!

FINANCIERS

Steps:

• Preheat oven to 350 degrees. Spread almond flour evenly on a rimmed baking sheet. Toast until browned, 8 to 10 minutes. Remove from oven, and raise heat to 375 degrees. Meanwhile, melt butter in a small saucepan over medium heat until browned, about 8 minutes. Immediately transfer to a bowl with browned bits. Let cool.
• Combine flours and sugar in the bowl of a mixer. Add whites, and beat on medium speed until combined and sugar is incorporated. With machine running, pour in browned butter (with brown bits) in a slow, steady stream. Continue to beat for 3 minutes. Batter can be refrigerated for up to 3 days.
• Coat a cast-iron pan with oil or cooking spray, and fill halfway with batter. Bake until dark gold (time will vary depending on size of pan). Remove from oven, and immediately transfer financiers from pan to a wire rack. Let cool. Coat each with glaze if desired, or serve immediately.

FINANCIER CUPCAKES

Steps:

• In a saucepan, boil butter until it turns to a clear, hazel brown colour. Set aside.
• In a bowl, mix the almond powder, icing sugar and corn starch together.
• Add in egg whites and mix well using a spatula.
• Add the hot butter into the batter and mix.
• Add in the honey.
• Spoon into small moulds, or any cupcake mould you have. Place a raspberry or a small chunk of peach in the center of each financier. Garnish by sprinkling a few slivers of pistachio.
• Bake in the oven 180°C until golden brown, about 8 - 15 minutes.
• Enjoy or keep in a air tight container up to a week.

PEACH FINANCIERS

Steps:

• Preheat oven to 400 degrees F. Generously butter a 12-muffin mini-muffin tin. Add a pinch of flour to each cup; shake to coat bottoms.
• Melt butter in a saucepan over medium heat. The melted butter will get foamy. Keep pan moving to prevent burning, but continue toasting butter until it turns golden brown, about 4 minutes. Remove from heat.
• Whisk egg whites and sugar together in a large bowl. Whisk until sugar dissolves and egg whites get thick and foamy, 2 or 3 minutes. Mix in almond meal, flour, vanilla, and salt. Whisk in browned butter.
• Fill muffin cups almost to the cop. Tap pan to eliminate any air bubbles.
• Bake 5 minutes. Remove pan from oven, and top financiers with small pieces of peach. Transfer pan back to oven. Continue baking until browned, 10 to 12 more minutes.
• Let cool at least 10 minutes before removing from the pan.