Unveil the hidden gem: Crafting perfect French financiers

France is famous for its exceptional pastries; charming bakeries are on almost every corner. One of the classic desserts of this cuisine is financiers, small cakes made from buttery sponge cake with almonds. They are irresistible.

Financiers are true treasures in the world of sweets, but they are somewhat overshadowed by more popular French pastries like croissants or macarons. If you haven’t tried them yet, it’s high time you did. Their lightness, softness, and subtle sweetness make them melt in your mouth. No sweets enthusiast can walk past this dessert.

Financiers are small cakes made from sponge cake batter from almonds, egg whites, and aromatic beurre noisette, also known as browned butter. They are most often found in mini versions baked in rectangular or oval moulds. They taste great with a cup of black coffee, enhancing their flavour.

Browning the butter gives it a nutty, rich aroma. Perhaps this is the secret of the whole taste of these financiers. Or maybe it’s hidden in the simplicity or almonds? The best way to find the answer is by trying the cake itself. Each of us can discover something different in it.

Ingredients:

• 6 egg whites,
• 7 tablespoons of browned butter,
• 1.75 cups of ground blanched almonds or almond flour,
• 1.5-1.75 cups of powdered sugar,
• 1/2 cup of all-purpose flour,
• Raspberries, strawberries, or other fruits.

Preparation method:

1. Lightly whisk the egg whites in a bowl without forming peaks.
2. Mix powdered sugar, flour, butter, and almonds until a uniform batter is achieved.
3. Grease the financier or cupcake moulds with butter.
4. Pour the batter into the moulds/cups up to about 2/3 of their height. Place raspberries in each cupcake, gently pressing them down so they sink into the batter slightly.
5. Bake for 20-25 minutes in an oven preheated to 180°C (350°F), using the convection option.
6. Check if the cupcakes are baked using a toothpick.

1. Melt the butter over low heat. Don’t rush - the butter should melt slowly and evenly.
2. Heat the butter until it starts slightly brown and has a nutty aroma. This will take about 5-10 minutes. It’s crucial not to burn the butter, as it will taste bitter.
3. Remove the butter from the heat and set it aside to cool. You can also strain it through a sieve to remove small protein lumps.