Thomas Keller’s Financiers (French Almond Cookies)2018-04-07
- Bouchon Bakery
Irresistible French Almond cookies, taught by Californian star Thomas Keller
About this recipeA delicious French cookie that you will find in most "Pâtisseries" in France.
Thomas Keller wrote "they are my favorite of the classic petit-four cakes"
For those of you who don't know those, the best way to describe Financiers is simply almond flavored soft cookies, with moist center and crisp edges.
As Thomas Keller describes it, it's all about the brown butter which gives their flavor.
Origin of the recipeOriginally Financiers were made by nuns in the middle ages.
Around 1890, the parisian baker Lasne who had a pastry shop nearby the Paris Stock Exchange baked them in rectangular molds, so they would resemble a bar of gold
Those rectangular molds are nowadays used for financiers to create those perfectly crispy edges and moist centers...
Source of the recipeA recipe by my Californian star, Thomas Keller, from his book "Bouchon Bakery".
To purchase online, see HERE
For 10 Financiers, 3.93" (or 3 15/16" or 10 cm) x 2" (or 5 cm)
½ Cup Sugar (120 grams)¼ Cup Flour (40 grams). All Purpose Flour⅔ Cup Almond Flour (60 grams)½ Cup Egg Whites (100 grams)½ Cup Butter (100 grams)
For 5 Financiers, 3.93" (or 3 15/16" or 10 cm) x 2" (or 5 cm)
¼ Cup Sugar (60 grams)2 Tablespoons Flour (20 grams). All Purpose Flour⅓ Cup Almond Flour (30 grams)3 Tablespoons Egg Whites (50 grams)4 Tablespoons Butter (50 grams)
For 20 Financiers, 3.93" (or 3 15/16" or 10 cm) x 2" (or 5 cm)
1 Cup Sugar (240 grams)½ Cup Flour (80 grams). All Purpose Flour1 ¼ Cup Almond Flour (120 grams)¾ Cup Egg Whites (200 grams)1 Cup Butter (200 grams)
The Brown Butter "Beurre Noisette"
Butter(½ Cup or 100 g) in a large saucepan
on medium heat
2. As soon as it is melted, whisk to keep it from separating. Increase the heat to cook
on medium/high heat
3. The bubbles will lessen, and the butter will stop singing, and eventually becomes brown, or "caramel colored" as Keller says
4. Transfer to a bowl, and leave the dark sediments in the saucepan
5. Keller recommends using a cheesecloth to strain perfectly the butter
Egg Whites(½ Cup or 100 g)
10. Whisk them, gradually incorporating the dry mixture
11. Add in the Brown Butter
12. Scrape down the sides and bottom with a rubber spatula
|Thomas Keller recommends to brush the financiers molds with softened butter, and then refrigerate. I prefer using a Cooking spray|
The 5 other recipes of Cookies
The result and the pix
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