About Financiers

Financiers are elegant French petit fours with a distinctive nutty flavor and tender, moist crumb. These small rectangular cakes get their name from their resemblance to gold bars, fitting since they were traditionally sold near the Paris stock exchange. The secret lies in brown butter (beurre noisette) and ground almonds, which create their signature taste and texture.

Common Problems and Solutions:

Dense, heavy texture: You've likely overmixed the batter. Fold ingredients gently until just combined - lumps are okay.

Dry financiers: Your brown butter was too hot when added, cooking the egg whites. Let it cool slightly before folding in.

Pale, undercooked centers: Oven temperature too low or molds overfilled. Ensure 200°C and fill only 2/3 full.

Sticking to molds: Insufficient buttering and flouring. Be generous with both, or use a butter-flour spray. We use Flexipan products with silicon which avoids the need for careful preparation.

The key is gentle handling and proper brown butter technique - when done right, financiers are irresistibly tender with a complex, nutty flavor.