Financiers from Around My French Table: More Than 300 Recipes from My Home to Yours (page 454) by Dorie Greenspan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on December 02, 2020

    I love financiers (butter!) in general and have tried a few different recipes. Batter prep for this recipe differs from others I've tried in that you lightly cook it on the stovetop and then chill before baking. These had the usual great butter-almond flavor and a lightly crisp exterior which contrasted really nicely with the moist, close-crumbed interior. Texture was less springy than other financiers I've made. Author says to serve the day they're made - after overnight storage the crisp exterior softened away, but they're still moist and delicious. Batter chills 1-72 hours - I did 24. I like that you can make it ahead and bake when ready. I was worried I'd overcooked the batter on the stovetop - author doesn't specify a temperature and I did 135F - but that was fine. I used a standard muffin tin to bake 12 cakes vs the recommended financier molds or mini muffin tin - worked well. My well-chilled batter needed 20-22 minutes to bake.

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