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Thomas Keller’s Financiers (French Almond Cookies)

2018-04-07

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

 Don't forget to share your photos once you tried this recipe! HERE 





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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"

Thomas Keller's Financiers


 
Thomas Keller's Financiers
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.

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, from his book "Bouchon Bakery".

To purchase online, see HERE

Thomas Keller's Financiers


 
Thomas Keller's Financiers

The recipe is on page 98

 

Ingredients

Thomas Keller's Financiers

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 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 2" (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 2" (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)

 

You will need...

Steps

The Brown Butter "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

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

5.  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

6. 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

7. Sift in the

Almond Flour

(⅔ Cup or 60 g)

8. Whisk with a wire whip
Thomas Keller's FinanciersThomas Keller's FinanciersThomas Keller's FinanciersThomas Keller's Financiers

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

Egg Whites

(½ Cup or 100 g)

10. Whisk them, gradually incorporating the dry mixture

11. Add in the Brown Butter
Thomas Keller's FinanciersThomas Keller's FinanciersThomas Keller's FinanciersThomas Keller's Financiers

12. Scrape down the sides and bottom with a rubber spatula
Thomas Keller's Financiers


The Molds

13.  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

 
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
Thomas Keller's FinanciersThomas Keller's FinanciersThomas Keller's FinanciersThomas Keller's Financiers

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

20 minutes



23. Let the financiers cool down

1 minute

and immediately unmold them
Thomas Keller's FinanciersThomas Keller's FinanciersThomas Keller's FinanciersThomas Keller's Financiers

24. 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


Thomas Keller’s Financiers (French Almond Cookies)

Thomas Keller’s Financiers (French Almond Cookies)


Readers' Photos

Marc
“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 :
 

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Comments for This Recipe

20 Comments
  1. On Wednesday February 13, 2019
    Margaret Johnsonnn wrote:
    Finding and copying your recipe was hell. They had better be worth it or I will be upset and eager to miss any further offerings.
  2. On Wednesday February 13, 2019
    FX (François-xavier) answered:
    by all means, let us know. If they are not good, I will just close the entire website
  3. On Wednesday February 13, 2019
    FX (François-xavier) answered:
    just kidding, needless to say
  4. On Tuesday July 2, 2019
    Xiomara wrote:
    Love the recipe, where did you buy your molds? I checked online and there are only pan molds for six, no single ones.
  5. On Wednesday July 3, 2019
    FX (François-xavier) answered:
    At the chain store "Sur La Table"
  6. On Tuesday December 10, 2019
    Lester Chin wrote:
    This looks very good. I would like to try to bake it tonight but I don't have the special tray. Can I use a mini brownie tray instead?
  7. On Wednesday December 11, 2019
    FX (François-xavier) answered:
    Yes of course you may.

    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 !
  8. On Friday February 28, 2020
    Beejay wrote:
    I made these today and they were amazing.......tasted some in Paris earlier this year and been itching to home make some. I used my brownie pans and they turned out beautiful
    Thank you so much
  9. On Friday February 28, 2020
    FX (François-xavier) answered:
    Great, Beejay

  10. On Saturday February 29, 2020
    Babette wrote:
    Where can I get the baking sheet with holes? I am baking these right now. I used small muffin pans.
    Thank you.
  11. On Saturday February 29, 2020
    FX (François-xavier) answered:
    I added a link for one of those models :

    To purchase online, see HERE
  12. On Thursday December 3, 2020
    Mike & Kuki wrote:
    Thanks for the recipe, FX (François-xavier). I'm based in Japan and a colleague of mine brought me some French Financiers from a Hiroshima pastry shop called Kaedenoki Hiroshima (http://www.kaedenoki.jp/shop/item_list?category_id=548263&h=3058ad5ab2b4794deeb270c054b6df46&sp=false). I don't have a sweet tooth but I liked it. So, I decided to bake some, and I chose your 20-piece recipe. The only difference is that I added about a tablespoon of vanilla essence, and extended the baking time to about 40 minutes since I don't have a proper convection oven (just to achieve that exterior crispiness). I am happy with the end result. Also, I used a CHEFMADE Financier Cake Pan since that's the only available mold from Amazon here. Cheers!

  13. On Thursday December 3, 2020
    Mike & Kuki wrote:
    photo 2

  14. On Thursday December 3, 2020
    Mike & Kuki wrote:
    photo 3

  15. On Thursday December 3, 2020
    Mike & Kuki wrote:
    photo 4

  16. On Thursday December 3, 2020
    Mike & Kuki wrote:
    photo 5

  17. On Thursday December 3, 2020
    Mike & Kuki wrote:
    photo 6

  18. On Thursday December 3, 2020
    Mike & Kuki wrote:
    photo 7

  19. On Thursday December 3, 2020
    Mike & Kuki wrote:
    photo 8

  20. On Thursday December 3, 2020
    FX (François-xavier) answered:
    Congrats Mike, your financiers look really delicious !

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Cooking with the same Chef ?

All recipes of Thomas Keller

Thomas Keller’s Split Pea Soup with Ham Hock (Potage Saint-Germain)Thomas Keller’s Dog TreatsThomas Keller’s Chocolate Bouchons (French brownie cakes)Thomas Keller’s Financiers (French Almond Cookies)

Recipes from the same Book!

All recipes from the book "Bouchon Bakery"

To purchase the book online, see HERE

Cooking with the same ingredients ?


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What to cook with...

5 spice powder

, Almond extract, Almond paste, Almond powder, Almonds,

Apricot

, Avocado,

Basque sauce

, Beef,

Beef stock

,

Bordelaise sauce

,

Brown sauce

,

Buttermilk

,

Candied orange

,

Cardamom

, Carrots,

Celery

, Chicken,

Chicken liver

,

Chicken stock

, Chili pepper,

Chili powder

,

Chipotle

, Chocolate,

Chorizo

, Cilantro, Cinnamon,

Cloves

,

Coca cola

,

Cocoa Powder

,

Coconut

,

Coconut mousse

,

Coffee

,

Cognac

,

Coriander powder

,

Cream

,

Crème fraiche

, Cumin, Diced bacon,

Dry yeast

, Egg Whites, Egg yolks, Eggs,

Espelette pepper

,

Fennel

,

Fenugreek

,

Fermented milk

,

Fish

,

Fish stock

,

Fish stock

, Garlic,

Genoa bread

,

Gianduja

, Ginger, Glucose,

Glucose powder

, Grand marnier,

Grand marnier ice cream

, Green onion,

Ham

,

Ham hock

,

Hazelnuts

,

Hoisin sauce

, Honey,

Ice cream

,

Ice cream stabilizer

,

Icing fondant

,

Inverted sugar

,

Isomalt

,

Italian meringue

,

Ketchup

, Ladyfingers,

Lamb

,

Lard

, Laurel (bay) leaves,

Leeks

,

Lemon

,

Lemon juice

,

Lemon zests

,

Lime

,

Lobster

,

Madeira

,

Mango

,

Masa

, Mascarpone,

Mascarpone cream

, Milk chocolate, Milk powder,

Mint

, Mushrooms,

Neutral gel

,

Nuoc mam fish stock

,

Nutmeg

,

Olive oil

,

Olives

, Onions,

Orange juice

, Orange zests, Oranges,

Palm sugar

,

Paprika

,

Parmesan cheese

, Parsley,

Pastis

,

Pastry dough

,

Peaches

,

Pearl sugar

,

Peppers

, Pistachio paste, Pistachios,

Poached eggs

,

Pork

,

Potatoes

,

Powdered anis

,

Puff dough

,

Rabbit

,

Raisins

,

Raspberries

,

Raspberry jam

, Red wine, Rhubarb,

Rice

,

Rice vinegar

,

Rosemary

,

Rum

,

Rye flour

,

Sablée Dough

, Saffron,

Salmon

,

Sausage

,

Sesame oil

,

Sesame seeds

, Shallots, Shortcrust Pastry, Soy sauce,

Spinach leaves

,

Split peas

,

Strawberries

,

Sweetened condensed milk

,

Syrup

,

Tempered chocolate

, Thyme, Tomato paste,

Tomatoes

,

Tonka bean

,

Tuna fish

,

Turmeric

, Vanilla,

Vanilla Custard

,

Vanilla sugar

,

Vegetable shortening (crisco)

,

Velvet spray

, Whipping cream,

Whiskey

, White chocolate,

White wine

,

Whole flour

,

Worcestershire sauce

,

Yeast

,

Yoghurt

,

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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)