Financiers

Discover the history of financiers.

1. Almond Financier

   • 150 g egg whites
   • 130 g butter
   • 125 g ground almond
   • 125 g powdered sugar
   • 50 g all purpose flour
   • 15 g Grand Marnier or orange liqeuer
   • 5 g orange zest (1)

   • Start by browning the butter. In a saucepan over medium heat, cook the butter until it is fully melted. Continue cooking the butter until the solids start to brown, it takes on a brown colour, and begins to release a nutty aroma. Set it aside.
   • Know that the butter is browned and ready when it stops bubbling. In French, there is a saying that goes «Quand le beurre arrête de chanter, il est prêt», which means «when the butter stops singing, it is ready».
   • In a food processor, blend the powdered sugar and ground almonds until they form a homogeneous mixture.
   • Incorporate the mixture into the egg whites and orange zest in a bowl and mix until well combined.
   • Next, add the flour and Grand Marnier and mix well.
   • Finally, add the browned butter and mix thoroughly.
   • Divide the mixture into 8 elongated moulds of 10 cm x 3 cm x 4 cm and bake at 170º C for 20 minutes.
   • Let cool at room temperature and set aside until ready to use.

2. Hazelnut Financier

   • 150 g egg whites
   • 130 g butter
   • 125 g ground hazelnut
   • 125 g powdered sugar
   • 50 g all purpose flour
   • 15 g Frangelico or hazelnut liqeuer

   • Prepare the browned butter in the same way as for the almond financier.
   • In a food processor, blend the powdered sugar and ground hazelnuts until they form a homogeneous mixture.
   • Incorporate the mixture into the egg whites in a bowl and mix until well combined.
   • Next, add the flour and Frangelico and mix well.
   • Finally, add the browned butter and mix thoroughly.
   • Divide the mixture into 8 elongated moulds of 10 cm x 3 cm x 4 cm and bake at 170º C for 20 minutes.
   • Let cool at room temperature and set aside until ready to use.

3. Orange Glaze

   • 120 g orange juice
   • 60 g filtered water
   • 60 g vanilla or white sugar
   • 30 g lemon juice
   • 15 g cornflour
   • 15 g Grand Marnier or orange liqeuer
   • 2 g gelatine

   • First, soak the gelatine in cold water for about 10 minutes.
   • Then, in a saucepan, mix the orange juice, lemon juice, and sugar, and cook over medium heat until it begins to boil.
   • Meanwhile, in a glass, mix the water and cornflour and stir until completely dissolved.
   • Next, add the water with cornflour to the saucepan and cook until the mixture thickens slightly.
   • Turn off the heat, add the soaked gelatine and Grand Marnier, and mix well.
   • Set aside at room temperature until ready to use.

4. Chocolate and Hazelnut Glaze

   • 150 g dark chocolate 70%
   • 100 g butter
   • 50 g hazelnut paste 100%
   • 30 g sunflower or neutral oil

   • In a saucepan, melt the chocolate along with the butter in a bain-marie.
   • Turn off the heat and add the oil along with the hazelnut paste, and mix well.
   • Set aside at room temperature until ready to use.

5. Assembly

   • Start by unmoulding the financiers and trimming the top so they are flat.
   • Next, warm both glazes to about 35º C and transfer them to piping bags without nozzles.
   • Make a cut so that there is an opening of about 2 mm in diameter in each bag.
   • Place the financiers top side down on a wire rack and cover them with the glazes. Use the orange glaze for the almond financiers and the chocolate glaze for the hazelnut ones.
   • Garnish the almond financiers with a bit of candied orange and an almond, and the hazelnut ones with chocolate pearls and a hazelnut painted with edible gold.
   • Store in the fridge until ready to eat and bring to room temperature about 20 minutes before serving.

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