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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
- Chef : François
- Category: Recipe
- Posted on: Saturday April 7, 2018
- Comments : 7 Comments
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Languages :
English | 
Français
- Ingredients
- Egg Whites, Almond powder,
- Book
- Bouchon Bakery
La version Française se trouve ICI |
Irresistible French Almond cookies, taught by Californian star Thomas Keller |
PrintAbout 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. |
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You will love them ! |
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 | 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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 | The recipe is on page 98 |
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
Melt the 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.
Keller recommends using a cheesecloth to strain perfectly the butter
The Powders |
6. Whisk the
7. Sift in the
8. Whisk with a wire whip
Sugar
(½ Cup or 120 g) and theFlour
(¼ Cup or 40 g) with a wire whip to break up any lumps7. Sift in the
Almond Flour
(⅔ Cup or 60 g)8. Whisk with a wire whip
9. Make a well in the center and pour in the
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
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
The Molds13. 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 |
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| 14. Thomas Keller recommends to brush the financiers molds with softened butter, and then refrigerate. I prefer using a Cooking spray |
15. To pipe the batter, I recommend using a measuring cup with spout. You may use a spoon as well !
16. Pipe the batter into the financiers molds
17. Tap the bottom of each mold to smooth the batter
16. Pipe the batter into the financiers molds
17. Tap the bottom of each mold to smooth the batter
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
Preheat to 425 °F / 220 °C19. 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 them
The best is to cool them down on a cooling rack |
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ResultIrresistible almond cookies ! |
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Best eaten the same day. They can be stored in a covered container for 1 day |
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The result and the pix
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Cooking with the same Chef ?
All recipes of Thomas Keller |
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Recipes from the same Book!
All recipes from the book "Bouchon Bakery" |
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Cooking with the same ingredients ?
What else to cook with Almond powder |
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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 !