Financiers are a French classic. They are easy to make and so delicious that we often serve them with a sorbet, an ice cream or a cream. But to be honest they are perfect on their own. You can make a few and store them in a tight container for a few days pulling them out when your friends come over for tea or coffee. You’ll be sure to impress.

I recently bought some orange blossom water and I thought I’d use a bit of that in my Financiers today, I didn’t want it to affect the texture so I decided to make a glaze. I just mixed the orange blossom water with some real maple syrup and brushed each little cake once out of the oven while they were still hot. It worked wonders! I am giving you the recipe so give it a try and let me know.

Tips :

  • Financiers are best baked in mini silicone moulds, it allows to have them crunchy on the outside and still soft inside.
  • Remember to use your own good mixer such as Thermomix to make your icing sugar or almond meal or even flour. Any little savings are good 😉
  • Replace the almonds by any other nuts, great with pistachios.

RECIPE for 1 silicone mould including 24 mini holes

Ingredients  3 egg whites / 100g butter / 130g icing sugar / 30g flour / 75g almond meal

Preparation  Preheat your oven at 240ÂșC / In a small saucepan heat your butter until it starts foaming but it should stay pale yellow and not change colour / Mix together icing sugar, almond meal and flour and then add the egg whites / once well mixed add the warm butter until completely absorbed / Place in mini moulds and add an almond on the top of each little cake / Bake for 5 minutes at 240ÂșC and then another 5 minutes at 200ÂșC

Today I added my glaze made of 1tbs of real maple syrup and 1 tbs of orange blossom water. As soon as you remove the cakes from the oven while they are still hot, go over each single one of them with a brush dipped in your glaze. Once a bit cooler remove them from your mould and let them cool down on a rack.

They are ready. Enjoy!

3 thoughts on “My little Financiers

  1. I do agree with all the ideas you have presented in your post. They’re really convincing and will definitely work. Still, the posts are very short for novices. Could you please extend them a little from next time? Thanks for the post.


    1. Hi! thanks for commenting. Did you talk about the recipe itself? It is a very simple one this is why it is so short. I think it is pretty straight forward but if there is something unclear I am happy to give you more details.


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