François-Régis Gaudry’s recipe for gilded and easy-to-make financiers!

François-Régis Gaudry shares with us a new recipe he received from pastry chef Benoit Castel: the financiers. These almond flavored, buttery and lightly browned cupcakes are a real treat at tea time. He finds out his tips for being successful as a chef.

This delicious buttery almond cake comes from the stock exchange district of Paris, hence its ingot shape. The financier is François-Régis Gaudry’s favorite “travel cake”. Today he offers us the perfect recipe from Benoit Castel, pastry chef, to make them soft and delicious! As a snack, on weekdays or weekends, in the office, to share with colleagues or family, this small cake with an intense almond flavor can be eaten anytime, anywhere! If you feel like it too, here’s the recipe!

Recipe of the financiers of François-Régis Gaudry

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For 16 financiers

ingrediants
180 g of unsalted butter
220 g of granulated sugar
100 g of chopped almonds
100 g of flour
180 g of egg whites (about 6 eggs)
½ vanilla pod

Material
16 financial molds of 3 x 8 x 1.5 cm

Mathon – Plate 6 financiers in steel coated with Gobel

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Preparation

To start, preheat the oven to 160 ° C by convection.

Preparation of the hazelnut butter:

“Beurre noisette is butter that we will melt until it reaches the color, but also the flavor of the hazelnut. “
Council of François-Régis Gaudry : very important for your hazelnut butter, melt the butter over low heat to prevent it from sticking.
Watch your nut butter on the fire.

While the butter is melting, whisk all the powders together, that is: ground almonds, flour and sugar.

Next, divide your vanilla pod half and scrape it with a knife to extract the grains. Add the vanilla pods to the powders and mix with a whisk, making sure that the pods are evenly distributed. When everything is well blended, add the egg whites to the preparation. Mix again.

Your butter turns nutty, and there it is a step not to be missed, is when your butter starts to have brown, brown / light highlights and smells very greedy, “this is really the lure of brown butter”, explains François-Régis Gaudry.

Your hazelnut butter is ready, pour it into your financial dough using a crate to filter it.
Council of François-Régis Gaudry : casein, this substance that was white on top of the butter and then turned brown, came to settle on the bottom of the saucepan and above all it is not necessary in our financiers.

Mix your financial dough well, there a good pastry smell “will grab your nostrils” explains the food critic.

Put the dough in sac à poche, in order to fill the molds well.

Pour the mixture into molds that are not greased to the brim.

Cook your financiers for approx 25 minutes (to 30 minutes) of viewing. The financiers should be well puffed up and well gilded. Let it cool downthen unmold them.

“I financiers, I like them hot, lukewarm and it’s not a pleasure you can afford in a pastry shop”.

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