Financiers en pyramid: the little cake for clean hands
I started to write about the Napoleon (Millefeuille) I recently made, but explaining the recipe was getting to be too much for my tired head today! I say “it’s easy” and then I go into lengthly and complicated explanations… no good! So we’ll reserve that for a day after the holiday rush and take a look at this much simpler, but also delicious recipe: the financier.
These little cakes were created by a pastry chef with a shop near the Paris stock exchange in 1890. He was a very thoughtful chef and created them, (usually rectangular in form, making them even more convenient), so that the businessmen of the financial district could have a quick snack that would not dirty their hands.
This is a convenient recipe for the chef who wants a quick recipe that won’t dirty his hands either.
Recipe for financiers:40g flour 40g almond powder 110g powdered sugar 4 egg whites 1 pinch of salt 60g butter (heated in a saucepan until melted and slightly golden-brown in color) 1 tbs Grand Marnier …
Mix the sifted flour, almonds, and powdered sugar in a large bowl.
Whip the egg whites with the salt until they look like a mousse, but no hard peaks. Very soft ones are fine.
Using the whisk, gently add the egg white mousse to the flour mixture. Then add the melted golden-brown butter and the Grand Marnier. Allow to sit for 20 minutes and preheat the oven to 180°C or 350°F.
Butter the financier tins, or muffin tins, or pyramid tins and fill them with the mixture. Bake for about 15 to 20 minutes.
You can serve as is, or sprinkled with powdered sugar and topped with a dried cranberry or whatever you would like. I prefer them cooled down, rather than warm, as the parfumes from the butter and Grand Marnier seem better infused.