Perfect timing. I wanted to make some financiers for a book club discussion on The Paris Library. Financiers are mentioned in one of the beginning chapters. I've never made them so I wanted to challenge myself but didn't want to buy another baking pan for those little rectangle shapes. Seeing you make them in the mini-muffin pan solved my problem. Love your show. Can't wait to make them. Haven't even made brown butter before so that will be fun too. Thank you.
I’m addicted! I stumbled upon this video a few months ago and have probably made 10 batches of these. They’re delicious, quick and easy to throw together ❣️
In a full-sized muffin pan (Wilton Perfect Results Premium Non-Stick Muffin and Cupcake Pan with 12 Cavities) the recipe only filled 10 cavities half full (half full as instructed in the recipe), so I would definitely double this recipe in future. I could easily have eaten all ten with a cup or two of espresso. Loved the crispy exterior contrasted with the soft interior. I used almond slices on top. I've seen these made with barquette molds and topped with three green pisachios as well. Very pretty. I'll make these again, but I'll definitely be making more than this amount -- at least doubled.
Made these today and I'm in love. Crisp and nutty with a tender center. Didn't have a mini muffin pan, so I baked then in mini tartlette foil pans. Can't wait for summer fruit to experiment with variations. Thanks ATK!
They are really good together and have become much more natural in front of the camera since their beginnings. If you look at ATK videos from about 20 years ago, they were so meek and retreating. Now they are confident and bold. Bridget is really clever and funny. She seems like the kind of friend you would want to hang out with all the time because she'll keep you laughing. I still miss Christopher Kimball, though. He had a really dry wit and could mix it up with those two girls which was very entertaining. Plus, he was very creative and a branding genius. Not in love with Milkstreet though, cuz it's brand is a little cold and highfalootin. IMO.
I am a big fan of yours, I extol your programs and books at the store. I donated all my other cookbooks to the library. I am absolutely gonna make these.
Thank you for this terrific video tutorial! I wanted to make financiers for hosting my book club meeting to discuss the book The Paris Library in which I first learned of the delicious little cakes! These have become my go-to when I want something quick and easy to make, or bring as a hostess gift/contribution but want something with a little fanciness. They are delicious and always start a conversation! "What ARE these? they are so good!" I review your video every time (and share it often) :)
2 teaspoons!?!?! I LOVE almond flavor but that is insane. A half a teaspoon is a lot imo, I would probably do 1/4 teaspoon. Almond extract is incredibly potent
I'm glad that ATK is finally embracing the weighing of ingredients, but I'd like to see them give weights of each ingredient throughout vs. only doing it selectively. It really is the superior form of measurement, especially for baking.
ATK has had weights in their recipes for as long as I have been using their recipes, and they are the reason my scale sits on my counter full-time. I wonder why our experiences are so different?
HELP. Need advice from experienced bakers, I hope this doesn't sound like a stupid question. I want to double this recipe, should I double up every ingredient to do so? Appreciate if u can help me. Thank you.
For anyone interested, these could easily be made vegan. Miyoko’s butter does brown and you can use flax gel in place of egg whites. (1/4 cup hot water to one tablespoon whole flax seeds for one egg white. Let set for 15 minutes, blend in blender then strain away seeds through sieve). Use pure organic unfiltered cane sugar to avoid bone char filtered white sugar.
I don't use that spray either. When I have used it in the past I just didn't like the mess it made on the rims of the pan and it always make me go into a coughing fit while spraying it which is probably a good indicator to me not to use it. Lol. I usually butter and flour or just butter my pans for cakes etc. 😊
If you don’t respect your viewers enough to police the trolls in your comments why would anyone bother to comment knowing the only one to respond will be the troll?
I went into Subway today to get a healthy sandwich. The older lady behind the counter helped me and started preparing my sandwich for me. She out of nowhere fell to the ground and started convulsing and shaking. the other teenage girl there just stepped over her and finished up my sandwich as the lady lay on the ground shaking. The two teenage girls that work there just laughed it off and said "Oh, she does this all the time." I peeked over the counter to see the lady foaming at her mouth. I then paid for my sandwich and left the establisment.
I made these using 2/3 and half amount of sugar with little almond extract in regular muffin pan, and they were absolutely delicious. The only difficulty is not to finish the whole batch by myself. Thanks for this great recipe!
Same, thinking of orange zest. I love incorporating citrus to foods. I bet you can seperate the batter and at lemon to one and orange to the other? hmmm orange or lemon with a dusting of cinnamon on top? 🤔
Young lady, you are so effective, modest and lovely! I should try this recipe, but I’m not sure I’m up to it. But it was great fun to watch a pro like yourself in action!
Super late reply, but many modern kitchen scales measure in grams and ounces so the recipe is still by weight just the American weight system of pounds vs European kilograms
Financiers are one of my favorite baked items. I first had them in a patisserie in Amsterdam and became obsessed with figuring out what the delicious cakes were called. Some recipes call for lightly beating the egg whites, but this looks like a pretty classic recipe. As a pro tip: if you have a cake pop maker (or any of those little electric griddle/baking machines), they make fantastic bite-sized financiers. I got one as a white elephant gift and I exclusively kept it to make financiers.
Mine too! While I was in Paris and Austria I more than enjoyed them! A simple but so elegant, clean, and just utterly delicious! I love to watch this pro make anything! Sure to be a crowd pleaser!
Followed this recipe to a T. My batter was slightly softer than cookie dough. Not as flowing like hers at all. No idea what I did wrong. Edit: they came out fine though. We added 1/4 tsp of almond oil to the batche after filling half the cups. Next level.
Bridgit, I just made these it was easy delicious added a tip of spoon Tart Cherry Jam I had made back in the summer it is fantastic sent some pictures to my sister in France Oh La La
I’ve never even heard of these before, and today. I stopped at a new bakery in town, and actually tasted a raspberry one and it was delicious. Now I know how to make them!
Don't use as much sugar. This recipe had ALOT. I love this show so I was sure they knew what they were doing. But I was so disappointed. They were too sweet to eat. I threw them away. All that almond flour wasted.
Perfect timing. I wanted to make some financiers for a book club discussion on The Paris Library. Financiers are mentioned in one of the beginning chapters. I've never made them so I wanted to challenge myself but didn't want to buy another baking pan for those little rectangle shapes. Seeing you make them in the mini-muffin pan solved my problem. Love your show. Can't wait to make them. Haven't even made brown butter before so that will be fun too. Thank you.
Looks wonderful. Just the thing for afternoon tea.
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I love anything almond. I have to make these. Thanks Bridget!
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I’m addicted! I stumbled upon this video a few months ago and have probably made 10 batches of these. They’re delicious, quick and easy to throw together ❣️
Oh my gosh - that looks so incredible...and almost easy enough for ME to try!!
😂 before I watched the video I thought it must’ve been something that was served at banks a long time ago to customers!! These look so good and easy.
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Lol… me too… I thought they were pronounced as ‘finance’
They were made by bakeries for the bank workers that only had a short break from work.
In a full-sized muffin pan (Wilton Perfect Results Premium Non-Stick Muffin and Cupcake Pan with 12 Cavities) the recipe only filled 10 cavities half full (half full as instructed in the recipe), so I would definitely double this recipe in future. I could easily have eaten all ten with a cup or two of espresso. Loved the crispy exterior contrasted with the soft interior. I used almond slices on top. I've seen these made with barquette molds and topped with three green pisachios as well. Very pretty. I'll make these again, but I'll definitely be making more than this amount -- at least doubled.
I still my mother's Nordic bundt pans from the early 70's. Love them!
Bridget has a no holds barred kind of vibe, which I like!
Made these today and I'm in love. Crisp and nutty with a tender center. Didn't have a mini muffin pan, so I baked then in mini tartlette foil pans. Can't wait for summer fruit to experiment with variations. Thanks ATK!
Ok. I’ve already made these 2 nights in a row. So easy and so delicious! Thanks for sharing!
Bridget and Julia are the best food show hosts since Julia child
and they funny too!
ABSO-FRIGGIN'-LUTELY❤️❤️❤️❤️❤️❤️❤️❤️❤️
Emeril
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They are really good together and have become much more natural in front of the camera since their beginnings. If you look at ATK videos from about 20 years ago, they were so meek and retreating. Now they are confident and bold. Bridget is really clever and funny. She seems like the kind of friend you would want to hang out with all the time because she'll keep you laughing. I still miss Christopher Kimball, though. He had a really dry wit and could mix it up with those two girls which was very entertaining. Plus, he was very creative and a branding genius. Not in love with Milkstreet though, cuz it's brand is a little cold and highfalootin. IMO.
I’m adding Earl grey tea in my head.
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I am a big fan of yours, I extol your programs and books at the store. I donated all my other cookbooks to the library. I am absolutely gonna make these.
Thank you for this terrific video tutorial! I wanted to make financiers for hosting my book club meeting to discuss the book The Paris Library in which I first learned of the delicious little cakes! These have become my go-to when I want something quick and easy to make, or bring as a hostess gift/contribution but want something with a little fanciness. They are delicious and always start a conversation! "What ARE these? they are so good!" I review your video every time (and share it often) :)
I swapped the sugar out for Bocha Sweet and they were super good and very low-carb for diabetics or keto diets.
Did you still use thr 2 TBsp of all purpose flour or any substitutions for that?
I cannot wait to try this recipe.
That's so delightful and mesmerizing
Perfect recipe for the tiny amount of almond flour I have left!
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If you use the bar pan are the cooking time and temperature the same?
Hi Ladies,I love to watch you guys cook I look at the show mostly every night
Thank you.
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I always add almond extract to boost the almond flavor.
how much almond extract for this recipe...I would think 1/4 to 1/2 tsp...what do you think?
@@mstraction
I use 2 tsp in my sugar cookies that are 1½ cups sugar and 3 cups flour so I would think between ½ and 1 tsp in this recipe.
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2 teaspoons!?!?! I LOVE almond flavor but that is insane. A half a teaspoon is a lot imo, I would probably do 1/4 teaspoon. Almond extract is incredibly potent
Yummy
Will they keep in the freezer, double wrapped, for two or three weeks?
Almonds are related to stone fruits. Plums, yes. Apricots would be great!
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God I love Bridget🤣❤️🤣
LOVE!!!
I’ve never heard of baking spray. Can’t I just butter/oil my pan and then do a flour coating?
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It's called Baker's Joy or something like that - a combo of oil and flour together.
I'm going to try this but ketofied with Erythritol. Fingers crossed. 🤞
what makes these rise ? since there is no baking powder in there
I'm glad that ATK is finally embracing the weighing of ingredients, but I'd like to see them give weights of each ingredient throughout vs. only doing it selectively. It really is the superior form of measurement, especially for baking.
Yes, weighing gives a consistent outcome every time. I prefer the weighing but unfortunately most American recipes are cups, spoons etc. 🙁
I don’t have a food scale...
@@truepeace3 you can order them online or buy them at a local store like, Walmart, Target or any store that sells kitchen items.
@@JulieT.. Thank you. I never thought about buying one, but it does sound like a better way to measure for baking.
ATK has had weights in their recipes for as long as I have been using their recipes, and they are the reason my scale sits on my counter full-time. I wonder why our experiences are so different?
Yum. I’m going to try it!!
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Nice...gonna have to make these.
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How long would I bake these in a 7" cake pan or regular size muffin pan?
I need to live next door and visit every time I smell something cooking.
HELP. Need advice from experienced bakers, I hope this doesn't sound like a stupid question.
I want to double this recipe, should I double up every ingredient to do so? Appreciate if u can help me. Thank you.
Hi Bridgett! Love you! Wish I could meet you!
Nicccccce yammmmmy
Yummy financiers.
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These look really good! Is there any way to make them gluten free?
Use Gluten Free Baking Flour. King Arthur is fine. Get the one with blue bag.
I am tempted to try with cornstarch. I am not gf but I am out of flour. If I make them I will let you know.
Definitely following this for myself
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i would try with oat flower since it's good for binding
when did she add the butter?!
Oh my I think I will make theses but would like to have Recipe
Will this work with gluten free flour?
My goodness that was interesting
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I need ideas to use those egg yolks please.
Make some pudding
You could make mayo
Extra rich scrambled eggs.
You could make sabayon. Delish!
Lemon curd. I like Fine Cookings recipe
😋😋😋
Why not cup measurements?
The ratios come out better - almond flour can vary by weight, so cup measures are not as reliable.
What happens if you don't have baking spray? I have cooking spray though.
Just grease the pan by hand, maybe sprinkle some flour in there after.
Thank you, you two.
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Too bad I don’t have the mini muffin pan:(
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Burned butter? why?
I would have thought the dome was a wanted feature like a madeleine🤔
Delicious
Stay connected
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These could be made keto 😋
Make sure you hide the bobs red mill almond flour bag.
I noticed that too. I love their products. Their corn flour is excellent for cornbread. 🌽 🍞 👍
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I was just wondering if, instead of flour, you could use rice flour?
Who is the mini muffin pan by? Ty😀
It’s either William Sonoma or OXO goodgrips
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No almond extract?
They really don't need it.
This recipe is money. Pun intended
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Is this a gas oven?
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Last time I bought almond flour 2 weeks ago it cost $17.99 per pound. Maybe buying on eBay would be cheaper.
For anyone interested, these could easily be made vegan. Miyoko’s butter does brown and you can use flax gel in place of egg whites. (1/4 cup hot water to one tablespoon whole flax seeds for one egg white. Let set for 15 minutes, blend in blender then strain away seeds through sieve). Use pure organic unfiltered cane sugar to avoid bone char filtered white sugar.
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Now that can bc a habit.
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HAHA...i thought these were a treat for stock brokers
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Thank God no lemon zest or red pepper flakes nor cayenne. Finally a half decent recipe
Wow, this sounds dangerous because I have ALL the ingredients ( my diet😬🤫).
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I really thought the girl that made those did a nice job.
Girl?
😬😳 using the knife edge instead of the spine to scrape the top off the 2 Tbsp All-purpose flour 1:01
So, the original way of doing this would be to oil the tins and then flour them 😂 not everyone uses “baking spray”
It's easy to get in the store, but yes, just butter and flour, or grease and flour, either will do.
I don't use that spray either. When I have used it in the past I just didn't like the mess it made on the rims of the pan and it always make me go into a coughing fit while spraying it which is probably a good indicator to me not to use it. Lol. I usually butter and flour or just butter my pans for cakes etc. 😊
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You can’t get the recipe without paying...sad
you need to have the weight in cookery
I swear this one's a re-upload too. What's with all the repeats recently?
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If you don’t respect your viewers enough to police the trolls in your comments why would anyone bother to comment knowing the only one to respond will be the troll?
I like this recipe but I can't stop focusing on her chewed up fingernails. 😩
I went into Subway today to get a healthy sandwich. The older lady behind the counter helped me and started preparing my sandwich for me. She out of nowhere fell to the ground and started convulsing and shaking. the other teenage girl there just stepped over her and finished up my sandwich as the lady lay on the ground shaking. The two teenage girls that work there just laughed it off and said "Oh, she does this all the time." I peeked over the counter to see the lady foaming at her mouth. I then paid for my sandwich and left the establisment.
This has nothing to do with the show you just commented on.
How is this relevant to making financiers? 🤔
@@johnhpalmer6098 the person is mentally unwell - random, disconnected rants & comments pop up here and there
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I have never heard Marzipan pronounced like that in my life 🫢🤔
I made these using 2/3 and half amount of sugar with little almond extract in regular muffin pan, and they were absolutely delicious. The only difficulty is not to finish the whole batch by myself. Thanks for this great recipe!
I'm already adding lemon zest to the batter in my head :)
Same, thinking of orange zest. I love incorporating citrus to foods.
I bet you can seperate the batter and at lemon to one and orange to the other? hmmm orange or lemon with a dusting of cinnamon on top? 🤔
@@WiseAilbhean and a splash of Cointreau would be excellent
Drizzle of Kirsch
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Yuck
So glad ATK exists ... I appreciate that you increase my technical knowledge and promote straight-froward recipes for delicious food. Thank you.
Young lady, you are so effective, modest and lovely! I should try this recipe, but I’m not sure I’m up to it. But it was great fun to watch a pro like yourself in action!
bridgett is so charming. one of the GOAT’s of modern-day cooking content.
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About to watch and crossing my fingers 🤞🏾 hoping I have all the ingredients so I can make this RIGHT NOOOOOW!
Yay! But i need the proper pan. 🤔 would it work with regular size muffin pan?
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Why not use grams throughout the recipe? I'm still going to make them, but weights would be nice to have..
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Yeah, what's the point of putting the bowl on a scale and then list nearly every ingredient volumetrically?
Because this is America’s Test Kitchen.
Super late reply, but many modern kitchen scales measure in grams and ounces so the recipe is still by weight just the American weight system of pounds vs European kilograms
@@dlevcovitz29 Why flour in volume of all things. The imprecise nature of flour volume is the exact argument to use weight.
Financiers are one of my favorite baked items. I first had them in a patisserie in Amsterdam and became obsessed with figuring out what the delicious cakes were called. Some recipes call for lightly beating the egg whites, but this looks like a pretty classic recipe. As a pro tip: if you have a cake pop maker (or any of those little electric griddle/baking machines), they make fantastic bite-sized financiers. I got one as a white elephant gift and I exclusively kept it to make financiers.
Mine too! While I was in Paris and Austria I more than enjoyed them! A simple but so elegant, clean, and just utterly delicious! I love to watch this pro make anything! Sure to be a crowd pleaser!
Nice recipe. Pity those units
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Followed this recipe to a T. My batter was slightly softer than cookie dough. Not as flowing like hers at all. No idea what I did wrong.
Edit: they came out fine though. We added 1/4 tsp of almond oil to the batche after filling half the cups. Next level.
Almond oil or almond flavoring?
Or almond paste?
Now that I know how to properly pronounce them, I’m going to give them a try! Thank you!!!!
Yum! Thanks for this quick and easy recipe. Will be lovely as part of a tea offering!
Bridgit, I just made these it was easy delicious added a tip of spoon Tart Cherry Jam I had made back in the summer it is fantastic sent some pictures to my sister in France Oh La La
I’ve never even heard of these before, and today. I stopped at a new bakery in town, and actually tasted a raspberry one and it was delicious. Now I know how to make them!
A splash of almond extract would truly make them almond flavored
Really ATK? you don't have the recipe accessible without giving up your email. That's irritating. 😕
Is this butter like ghee? Can we just use that? Also can we use Madaline mold?
Made this...F-A-N-T-A-S-T-I-C !!!!
They look and sound really delicious!
Thank you! I have almond flour I didnt know what to use for....these look perfect!
Same here.
Don't use as much sugar. This recipe had ALOT. I love this show so I was sure they knew what they were doing. But I was so disappointed. They were too sweet to eat. I threw them away. All that almond flour wasted.
My Italian friend in Italy sometimes substitutes grated cheese on pasta with a little almond flour, he tells me. Worth a try some time.
Quelle est cette absurdité...
ATK
Greetings from California 🤗
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my mind is blown knowing the difference between cooking and baking sprays 🤯
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I wanted to make madeleines today but this seems perfect. Does anyone know of the difference between the two cakes?
Totally different texture. Madeleines are lighter and more cakey. Financiers are really good.
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Madeleines are sponge cakes.