Financiers Aux Noisettes Chez Vaudron Vaudrons Hazelnut Cakes Recipes

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AUTHENTIC FRENCH FINANCIER RECIPE



Authentic French Financier Recipe image

Enjoy this insanely easy financier recipe to make brown butter French financiers. Their texture is amazing, their taste is beyond delicious. These financier cakes are perfect for your afternoon pick-me-up or as finger food while entertaining.

Provided by Irina

Categories     Cakes

Time 45m

Number Of Ingredients 6

1 2/3 cup + 2 tablespoons (225 g) powdered (icing) sugar
1/2 cup + 1 1/2 tablespoons (75 g) all-purpose flour
2/3 cup + 13 teaspoons (90 g) almond flour
4 tablespoons (30 g) hazelnut flour
1/2 cup + 2 tablespoons (150 g) egg whites (note #1)
7.4 oz (210 g) butter, unsalted

Steps:

  • Preheat oven to 375 F/190 C.
  • in a small saucepan, heat butter on low to medium heat, occasionally swirling the pan over the stovetop for about 5 minutes. It will foam at first, but then it will begin to brown, producing dark golden flecks (browned milk solids). Check the color and once you are happy with the level of browning, pour the butter (with milk solids) in a bowl to stop cooking. Let it stand and fully cool down.
  • using an electric mixer whisk egg whites for no longer than 20 seconds and set aside. In a separate bowl, combine sugar, all-purpose flour, almond, and hazelnut flour. Add beaten egg whites to the dry ingredients and mix with a hand whisk. Stir in the brown butter.
  • Generously butter cavities of a mini muffin pan. Pour the batter into the mold filling the holes up to two-thirds. Bake for 15 to 17 minutes, until nicely browned. Remove from the oven, and let cakes cool before removing them from the mold.

Nutrition Facts : ServingSize 1 financier, Calories 143 calories, Sugar 9.4 g, Sodium 57 mg, Fat 9.8 g, SaturatedFat 4.7 g, Carbohydrate 12.8 g, Fiber 0.6 g, Protein 2.1 g, Cholesterol 19 mg

FINANCIERS AUX NOISETTES CHEZ VAUDRON (VAUDRON'S HAZELNUT CAKES)



Financiers Aux Noisettes Chez Vaudron (Vaudron's Hazelnut Cakes) image

Provided by Patricia Wells

Categories     dessert

Time 30m

Yield Twenty-two financiers

Number Of Ingredients 6

1 2/3 cups confectioners' sugar
1 cup hazelnuts, finely ground
1/2 cup unbleached flour
3/4 cup egg whites (5 to 6)
3/4 cup (6 ounces) unsalted butter, melted and cooled
1 tablespoon unsalted butter, for buttering 22 financier molds

Steps:

  • Preheat the oven to 450 degrees.
  • In a medium-sized bowl, combine the sugar, ground hazelnuts and flour, then sift or force the mixture through a fine-mesh sieve into a second bowl. The mixture should be very fine. Stir in the egg whites until thoroughly blended, then stir in the melted butter and mix well.
  • Butter 22 tin financier molds, each measuring two by four inches. (Small oval barquette molds or even muffin tins could also be used). Divide the batter between the molds. Place the tins on a thick baking sheet and place in the center of the oven. Bake for seven minutes, then reduce the heat to 400 degrees and bake until golden brown, about another seven minutes. Turn off the heat and allow the financiers to rest in the oven another seven minutes.
  • Remove the financiers from the oven and unmold as soon as they have cooled. (Wash the molds immediately after unmolding with cold water but no detergent, so they retain their seasoning.) The financiers may be stored in an airtight container for several days.

Nutrition Facts : @context http, Calories 145, UnsaturatedFat 4 grams, Carbohydrate 13 grams, Fat 10 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 5 grams, Sodium 16 milligrams, Sugar 10 grams, TransFat 0 grams

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