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French Recette Extraordinaire: Financiers Posted by on Aug 24, 2010 in Culture, Vocabulary

Je viens de passer (I just spent) toute la soirée à fouiller dans tout mon appart pour une recette (the whole evening searching my whole apartment for a recipe). Ce n’est pas une recette ordinaire.

If you learn about anything from this blog, it’s probably my obsession with baked goods- les cupcakes, les cookies (petits gâteaux), et cetera. So it might not come as a surprise that I’d hunt down a recipe like that, when you know that it’s un gâteau très, très spécial.

This is une recette extraordinaire from my French soeur d’accueil (host sister). À Noël (at Christmas), quand j’habitais chez sa famille (when I lived with her family), elle m’a offert un livre de cuisine de ses recettes personnelles (she gave me a cookbook of her personal recipes).

Toutes ses recettes sont géniales, but there’s one I make at every possible opportunity, every plausible occasion for cake. I first made it for l’anniversaire de mon copain (my boyfriend’s birthday), quand on vivait à Paris. Il avait invité plein de Français à la fête (he invited lots of French people to the party), so the pressure was seriously on.

I browned the butter. I beat the crap out of the egg whites—in one direction only. I incorporated each ingredient with a third hand, while the other two maintained consistent stirring (in one direction only). I folded le tout into a specially bought moule (mold) et voilà!

No cake. It got eaten too fast

Financiers*

Cuisson : 10 min Cook time : 10 min

170g de beurre
5 blancs (=155g)
250g de sucre glace
135g d’amandes en poudre
55 g de farine

  • Faites un beurre noisette.  Make a brown butter. So French, the recipe, no ? In translation, melt butter in a saucepan until the milk solids burn and sink to the bottom, and you have clarified, brown butter.
  • Mélangez le sucre, les amandes et la farine dans un bol. Mix the sugar, the almonds and the flour in a bowl.
  • Incorporez les blancs d’œufs en travaillant à la spatule, puis le beurre noisette, chaud. Incorporate the egg whites with a spatula (remember to only turn in one direction !), then the brown butter, hot.
  • Beurrez les moules au pinceau. Butter the mold with a pastry brush—I don’t own one of these and it hasn’t ruined the recipe yet.
  • Remplissez à mi hauteur à l’aide d’une cuillère. Fill halfway with the aid of a spoon.
  • Posez sur la plaque et enfournez pour 5 min à 240°c puis 5 min à 200°c. Place on the cooktop ( ?) and bake for 5 min at 464°F then 5 min at 392°F.
  • Eteignez le four, attendez 5 min avant de sortir les financiers, démoulez chaud. Turn off the oven, wait 5 min before taking out the financier(s), unmold them while hot.

*Depending on the moule you use, you might make many little financiers (supposedly they resemble gold bars, dont le nom) or one regular cake. Moi j’utilise un moule comme ça.

J’espère que ça vous plaît! I hope you like it :).

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Comments:

  1. Jennie:

    Forgot the conversions for the ingredients! Here’s a great website for converting metric recipes: http://www.dianasdesserts.com/index.cfm/fuseaction/tools.measures/Measures.cfm.

    For this recipe:
    170g de beurre = 12 Tbsp. butter
    5 blancs (=155g) = 5 egg whites
    250g de sucre glace = 2 ¼ cups confectioner’s sugar
    135g d’amandes en poudre = 2/3 cup ground almonds
    55 g de farine = ½ cup (a little shy) flour

    I’m making one of these tomorrow- I’ll let you know how it goes!
    Jennie

  2. Brice Henaire ménage:

    Merci pour la recette. Bravo pour votre blog. Il est tres reussi.