These French madeleines, known as financiers, are without a doubt my favourite, and everyone’s favourite when they try them for the first time! I often make them as a treat, or simply to accompany my morning coffee or afternoon tea. They are addictive, that’s why I usually make them in mini size, so I can enjoy them for a few days. This recipe is very easy to make, so if you dare to make it, let me know what you think of the experience, FUROR on your palate in 3, 2, 1!Ā
Still don’t know what these delicacies called financiers are? I’m here to put you on the map of French gastronomy once again. Financiers are a variety of traditional French madeleines from the 19th century, created by pastry chefs in the city of Lyon. They are called financiers for two reasons, firstly because of their original rectangular shape similar to that of a gold bar (I made them round this time), and secondly because they were very popular with bankers and businessmen of the time.
Financiers have a balanced almond flavour, a hint of vanilla and a very interesting browned butter note that makes the difference. They have a moist, light texture and can also be dipped in chocolate or filled with small pieces of red berries to give them a different twist on the classic recipe.
Let’s bake!
Frequently Asked Questions
Which mould do you use in this recipe?
In this recipe I use a Wilton mould with 24 mini cavities, here is the link so you can buy it directly: Wilton mould.
What is hazelnut butter?
The name ‘hazelnut butter’ comes from the original French term ‘beurre noissette’, which is a French butter made from clarified butter. It is simply cooked over medium-low heat until golden brown and golden-brown in colour, with a light hazelnut aroma and flavour. It is used in recipes to intensify the final taste and smell of the product. Believe me, it makes all the difference in recipes and is very easy to make, beginner level.
What is the difference between vanilla extract, vanilla essence, and vanilla powder?
Ā· Vanilla extract is a liquid made from the infusion of vanilla beans in alcohol and water. It is the most concentrated product and has the strongest and purest vanilla flavour.
Ā· Vanilla essence is a synthetic product that mimics the taste of natural vanilla. It is less expensive than vanilla extract and has a more artificial taste.
Ā· Vanilla powder is obtained from dried and ground vanilla beans. The flavour is less concentrated and potent than vanilla extract, but it is easier to measure and mix into powder.
In summary, vanilla extract is the most concentrated and best-tasting product, followed by vanilla powder and finally vanilla essence is synthetic and artificially flavoured.
Financiers
Financiers have a balanced almond flavour, a hint of vanilla and a very interesting browned butter note that makes the difference. They have a moist, light texture and can also be dipped in chocolate or filled with small pieces of red berries to give them a different twist on the classic recipe.
Ingredients
- 50g butter, unsalted
- 100g icing sugar
- 35g flour
- 35g almond flour
- ā tsp baking powder
- 3 egg whites
- 1 tsp vanilla extract
- 5g melted butter, for the moulds
- ā tsp flour, for the moulds
Instructions
- In a medium saucepan, over medium-low heat, melt the butter until golden-brown in colour.
- Remove from heat, strain and allow to cool for later use.
- In a large bowl, mix together the sifted icing sugar, sifted flour, ground almonds and baking powder.
- Add the egg whites one at a time to the flour mixture while mixing.
- Pour in the vanilla extract and hazelnut butter (the golden-brown butter you melted earlier), mix until well combined.
- Place the dough in a bowl and cover it tightly with cling film. Keep it in the fridge for at least 2 hours, so the consistency will be more compact and easier to handle later.
- Preheat the oven to 210ºC.
- With a kitchen brush, brush the moulds you are going to use with melted butter, flour them and fill them 3/4 full with the dough.
- Bake for 8 minutes with heat from below.
- Remove from the oven and leave to stand for 5 minutes, remove from the moulds and leave to cool on a wire rack.
Notes
- It is advisable to consume them within the first 4 days to enjoy their best texture and flavour. Store them in an airtight container at room temperature, as humidity can cause them to soften and lose their texture. It is also important to make sure they are completely cool before storing. If you plan to eat them at a later date, you can also freeze them once they are baked.
Nutrition Information:
Yield: 30 mini Serving Size: 8.10gAmount Per Serving: Calories: 34Total Fat: 2.3gSaturated Fat: 1.4gSodium: 0mgCarbohydrates: 3.2gFiber: 0.2gSugar: 2.4gProtein: 0.7g
Nutrition information isnāt always accurate.
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