Recipe : The Parisian Financier
Discover this week a classic French pastry: the Financier! Head to Paris to taste this sweet treat!
(For 6 people)
- 80 g, or 2.82 Oz of T55 flour
- 200g, or 2.82 Oz of cane sugar
- 120g, or 4.25 Oz of almond powder
- 7 eggs
- 200g or 7.05 Oz of fresh churned butter
- 2 cl (2 TBSP) acacia honey
If you need help converting the units: https://mykitchencalculator.com/kitchencalculator.html
How to do the Parisian Financier ?
1. Preheat the oven to 170 °C/ 338 F°.
2. Sift the flour, sugar and almond powder into a shallow dish.
3. Separate the yolks from the egg whites. Whisk the egg whites into the mixture until smooth.
4. Melt the butter in a saucepan. When it starts to brown, add the honey. Mix gently with a spatula. Set aside for 2 hours in the refrigerator.
5. Pour the preparation into a piping bag and then fill the financial molds. Bake for 15 to 20 minutes. Let cool and remove from the mould.
Et voilà, c'est prêt!
Tips: You can add lemon zest or orange blossom just before adding the honey to your preparation!
Did you know it ?
Before being popularized in Parisian pastry shops, the financier was born in Nancy, Lorraine, prepared by the sisters of the Visitandine
order. These little cakes called "Visitandines" were made either to compensate for the ban on meat consumption in
convents, or to avoid losing the whites of eggs, the yolks of which they used as a binder for their paint. But for several centuries,
almond-based pastries were abandoned.
Cyanide smells like bitter almonds, and people were suspicious of anything made from almonds.
It was not until 1890 that they reappeared in Paris. At that time, a pastry chef named Lasne decided to bring them back to the forefront.
His business was located near the Stock Exchange, and his clientele was essentially composed of financiers, eager to eat quickly and without getting their hands dirty. And so, the Financier was born!
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