Financier
- Saint Pierre
- May 27
- 1 min read
Elevate your dessert game with Saint Pierre’s Chef-Owner Emmanuel Stroobant’s highly addictive financiers.
INGREDIENTS
Sugar 120g
Flour (sifted) 40g
Almond flour (sifted) 60g
Egg whites 2
Butter 100g
METHOD
Melt the butter in a large saucepan on medium heat.
As soon as it is melted, whisk to keep it from separating. The bubbles will lessen, and the butter will become brown, or “noisette”.
Transfer to a bowl, and leave the sediments in the saucepan. You may use a cheesecloth to strain the butter thoroughly.
Combine sugar, flour and almond flour. Make a well and add the egg whites. Mix with a whisk until it is combined.
Add the butter gradually while whisking. Finish with a spatula to clean the side of the mixing bowl. Transfer to a piping bag.
Brush the financiers moulds with softened butter or cooking spray, and refrigerate.
Preheat the oven to 220°C. Pipe the batter into the financiers mould and tap the bottom of each mould to smooth the batter. Make sure not to fill more than ¾ of the mould.
Place the mould in the oven and lower the temperature to 180°C.
Bake for about 5-7 minutes depending on the mould size.
Remove from the oven and let the financiers cool down for 1 minute. Unmould the financiers and enjoy!
View the recipe in issue 08 of our quarterly food and beverage e-magazine here.
