×
Homepage (English)Accueil (Français)
Recipes        All the recipes        All Brunch        All First courses        All Main Dishes        All Desserts        All Hors d’Œuvres
Bases        All the base recipes        Savory Bases        Sweet Bases
Recipes by ingredient
The Blog
Register to get notified for every new recipe:

Thomas Keller’s Financiers (French Almond Cookies)

2018-04-07
  • This Post
  • Chef : François
  • Category: Recipe
  • Posted on: Saturday April 7, 2018
  • Comments : No Comment
  • Languages :  English  |   Français
  • Share This Recipe

   La version Française se trouve ICI
Irresistible French Almond cookies, taught by Californian star Thomas Keller 


Thomas Keller’s Financiers

About this recipe

A 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.

Thomas Keller’s Financiers


As Thomas Keller describes it, it’s all about the brown butter which gives their flavor.

Thomas Keller’s Financiers


You will love them !

Thomas Keller’s Financiers

Thomas Keller’s Financiers

Origin of the recipe

Originally 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...

Thomas Keller’s Financiers


Source of the recipe

A recipe by my Californian star, Thomas Keller.

To purchase online, see HERE

Thomas Keller’s Financiers

Thomas Keller’s FinanciersThe recipe on Page 98.

Ingredients

Thomas Keller’s Financiers

For 10 Financiers, 3.93" (or 3 15/16" or 10 cm) x 1.96" (or 1 31/32" or 5 cm)

 
½ Cup Sugar (120 grams)

¼ Cup Flour (40 grams). All Purpose Flour

⅔ 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 1.96" (or 1 31/32" or 5 cm)

 
¼ Cup Sugar (60 grams)

2 Tablespoons Flour (20 grams). All Purpose Flour

⅓ 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 1.96" (or 1 31/32" or 5 cm)

 
1 Cup Sugar (240 grams)

½ Cup Flour (80 grams). All Purpose Flour

1 ¼ Cup Almond Flour (120 grams)

¾ Cup Egg Whites (200 grams)

1 Cup Butter (200 grams)

Steps

Le Beurre Noisette

1.  Melt the

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.

Transfer to a bowl, and leave the dark sediments in the saucepan.

Keller recommends using a cheesecloth to strain perfectly the butter
Thomas Keller’s FinanciersThomas Keller’s FinanciersThomas Keller’s FinanciersThomas Keller’s Financiers

The Powders

4. Whisk the

Sugar

(½ Cup or 120 g) and the

Flour

(¼ Cup or 40 g) with a wire whip to break up any lumps

5. Sift in the

Almond Flour

(⅔ Cup or 60 g)

6. Whisk with a wire whip
Thomas Keller’s FinanciersThomas Keller’s FinanciersThomas Keller’s Financiers

7. Make a well in the center and pour in the

Egg Whites

(½ Cup or 100 g)

8. Whisk them, gradually incorporating the dry mixture

9. Add in the Brown Butter

10. Scrape down the sides and bottom with a rubber spatula
Thomas Keller’s FinanciersThomas Keller’s FinanciersThomas Keller’s FinanciersThomas Keller’s FinanciersThomas Keller’s Financiers

The Molds

11.  For the molds, I strongly recommend metal molds.

Nowadays, most of them come in silicone molds, which I don’t like as they can’t produce crispy edges.

My favorite brand is GOBEL molds, which are non sticky, and honestly, I could keep these molds perfectly for 10+ years. A high quality product.

If you live in the states, you may even find them in the store chain “Sur La Table“.

Otherwise, you will find those GOBEL Financiers Molds on the internet easily.

Sur La Table
161 W Colorado Blvd
Pasadena, CA 91105
USA

Thomas Keller’s Financiers
Thomas Keller recommends to brush the financiers molds with softened butter, and then refrigerate.

I prefer to use a Cooking spray
12. To pipe the batter, I recommend using a measuring cup with spout.

You may use a spoon as well !

13. Pipe the batter into the financiers molds

14. Tap the bottom of each mold to smooth the batter
Thomas Keller’s FinanciersThomas Keller’s FinanciersThomas Keller’s FinanciersThomas Keller’s Financiers

Make sure to stop 0.11" (or 1/8" or 0.3 cm) from the top

Thomas Keller’s Financiers
15. Place the molds on a pan.

Preheat to 425 °F / 220 °C, and once the molds are in the oven, lower the oven temperature to 345 °F / 175 °C

Thomas Keller’s Financiers
Bake for about

20 minutes



Thomas Keller’s Financiers
16. Let the financiers cool down

1 minute

and immediately unmold them

Thomas Keller’s Financiers
The best is to cool them down on a cooling rack

Thomas Keller’s Financiers

Result

Irresistible almond cookies !

Thomas Keller’s Financiers


Best eaten the same day. They can be stored in a covered container for 1 day

Thomas Keller’s Financiers

The result and the pix



Comments for This Recipe


Post a Comment









Smileys:

:-(  

:-P  

:lol:  

8-O  

:-)  

:-x  

<3  

;-)  

(Y)  

:clap:  

Cooking with the same ingredients ?

What else to cook with Almond powder

Rating:
5 / 5
8 people rated

Rate this recipe:


QR Code

Scan this QR code on your smartphone and bring this recipe to your kitchen
QR code


What to cook with...

Crème de coco

,

Celery

,

5 spice powder

,

Almond extract

,

Almond paste

, Almond powder,

Almonds

, Avocado,

Basil

,

Beef

,

Beef stock

,

Brown sauce

,

Buttermilk

,

Candied orange

,

Cardamom

,

Carrots

, Chicken,

Chili powder

,

Chipotle

, Chocolate,

Chorizo

,

Choux dough

, Cilantro, Cinnamon,

Cloves

,

Coconut

,

Coconut bavarian cream

,

Cognac

,

Coriander powder

,

Crème fraiche

, Cumin,

Diced bacon

, Egg Whites, Egg yolks, Eggs,

Espelette pepper

,

Fennel

,

Fenugreek

,

Fermented milk

,

Fish

,

Fish stock

,

Fish stock

, Garlic,

Genoa bread

,

Gianduja

, Ginger,

Glucose

, Grand marnier,

Grand marnier ice cream

, Green onion,

Ham

,

Hazelnuts

,

Hoisin sauce

, Honey, Hot peppers,

Ice cream

,

Icing fondant

,

Inverted sugar

,

Italian meringue

,

Ketchup

,

Ladyfingers

,

Lamb

,

Lard

,

Laurel (bay) leaves

,

Leeks

,

Lemon

,

Lobster

,

Madeira

,

Malibu spirit

,

Mango

,

Masa

, Mascarpone,

Mascarpone cream

,

Milk chocolate

,

Milk powder

,

Mint

,

Mushrooms

,

Nutmeg

,

Olives

, Onions,

Orange juice

,

Orange zests

, Oranges,

Palm sugar

, Paprika,

Parmesan cheese

, Parsley,

Passion fruit

,

Pastis

,

Pastry dough

,

Pearl sugar

,

Peppers

,

Pineapple

,

Pistachio paste

,

Pistachios

,

Pork

,

Potatoes

,

Powdered anis

,

Puff dough

,

Rabbit

,

Raspberries

,

Red wine

,

Rice

,

Rice vinegar

,

Ricotta cheese

,

Rosemary

, Rum,

Rye flour

,

Sablée Dough

,

Saffron

,

Salmon

,

Sausage

,

Sesame oil

,

Sesame seeds

,

Shallots

, Soy sauce,

Spinach leaves

,

Strawberries

,

Strawberry jam

,

Sweet Tart Dough

,

Syrup

, Thyme,

Tomato paste

,

Tomatoes

,

Tonka bean

,

Tuna fish

,

Turmeric

, Vanilla,

Vanilla sugar

,

Vegetable shortening (crisco)

, Whipping cream,

Whiskey

,

White wine

,

Whole flour

,

Worcestershire sauce

,

Yoghurt

,



½ Cup Sugar (120 g)

¼ Cup Flour (40 g)

⅔ Cup Almond Flour (60 g)

½ Cup Egg Whites (100 g)

½ Cup Butter (100 g)