Any foodie travelling to Paris, will be queuing at Ladurée to try their famous Macarons. For me, Tea in Paris is so much more than Macarons – Financier is my thing!
Financier is neither a cookie nor a pastry, it’s a small rectangular light and moist teacake.
The basis of the Financier is almond flour, beurre noisette (brown butter), egg whites, powdered sugar and a little flour.
Financiers are traditionally baked in small rectangular moulds. The story goes that a Pastry Chef, whose shop was near the Financial district in Paris, started baking these cakes in small rectangular moulds that resembled gold bars. So they were named “financiers" which means financial.
Financiers are normally served freshly baked at tea time.
The financier is very simple and quick to make. Any French pastry book will give you more or less the same proportions, in grams. I am giving you the proportions I normally use, modified to ounces, as I can’t establish what they are in cups.
The almond meal in the Financiers lends itself to be changed by hazelnuts or pistachios. I chose to use ground pistachios and Rose Water to give it a Middle Eastern flair and the raspberries, both whole and in sauce.
Hope you like it. - Maria Teresa Jorge
—Maria Teresa Jorge
Pistachio and rose water is a classic combo for a reason. The raspberries are a great addition to these financiers. I'd recommend filling the molds about half-full before adding the raspberries. If you don't have financier molds, muffin tins work fine. And don't skip the sauce, the extra touch of raspberry is the perfect addition. - biffbourgeois —Stephanie Bourgeois
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