Thomas Keller’s Financiers (French Almond Cookies)
2018-04-07



- This Recipe
- Chef: Thomas Keller
- Cuisine: French Cuisine
- Course: Dessert, Financier, Cookies
- Difficulty: Easy
- Category: Course
- Yield: 10 Financiers, 4" by 2"
- Preparation Time: 20 Minutes
- Cooking Time: 20 Minutes
- This Post
- Author : FX (François-xavier)
- Category: Recipe
- Posted on: Saturday April 7, 2018
- Comments : 20 Comments
-
Languages :
English |
Français
- Ingredients
- Egg Whites, Almond powder,
- Book
- Bouchon Bakery
- Print This Recipe
-
   Print

Irresistible French Almond cookies, taught by Californian star Thomas Keller Don't forget to share your photos once you tried this recipe! HERE |

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" |
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![]() | 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... |
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Source of the recipeA recipe by my Californian star, Thomas Keller, from his book "Bouchon Bakery".To purchase online, see HERE |
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Ingredients
![]() | 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) |
You will need...
Steps
The Brown Butter "Beurre Noisette" |
1.
Melt the
2. As soon as it is melted, whisk to keep it from separating. Increase the heat to cook
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

Butter
(½ Cup or 100 g) in a large saucepanon 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.

The Powders |
14. Thomas Keller recommends to brush the financiers molds with softened butter, and then refrigerate.![]() |
18.
Preheat to 425 °F / 220 °C
19. Make sure to stop 0.11" (or 1/8" or 0.3 cm) from the top
20. Place the molds on a pan
21. Once the molds are in the oven, lower the oven temperature to 345 °F / 175 °C
22. Bake for about
23. Let the financiers cool down

19. Make sure to stop 0.11" (or 1/8" or 0.3 cm) from the top
20. Place the molds on a pan
21. Once the molds are in the oven, lower the oven temperature to 345 °F / 175 °C
22. Bake for about
20 minutes
23. Let the financiers cool down
1 minute
and immediately unmold themThe result and the pix
Readers' Photos
Marc


Hobbyistchef_sg

“Super recette délicieuse. Merci“

FX (François-xavier) answers :

Hobbyistchef_sg
“Thanks for sharing your recipe . Reduced sugar to 100g and I like the overall taste ...but will try and bake it awhile longer cos my oven may take longer .“

FX (François-xavier) answers :

Share Your Photos
Cooking with the same Chef ?
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All recipes from the book "Bouchon Bakery" |
Cooking with the same ingredients ?
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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)
Comments for This Recipe
However, I find those special trays very easily in Los Angeles. Stores like "Sur La Table" have them. (Pasadena, Santa Monica)
The shape of those molds makes those financiers unique !
Thank you so much
Thank you.
To purchase online, see HERE