Hi there, i just finished baking these cute Financiers , It’s unbelievable how delicious and smell so good. I baked them in mini doughnuts mold which turned out perfectly. I really appreciate what you’ve done to teach us all these amazing recipes. Greetings from Florida USA 🇺🇸.
My batter is already in the fridge, I cannot wait. I’ll repost after the recipe is completed to let you know. EDITED: Holy amazing little cakes!! Stephane! These are amazing! My kids want to eat them all at once, what do I do with that problem? haha! :) What a lovely tasty morsel of delight. Thank you! For anyone reading this, go out and make this now.
thanks emily for trying them out if you manage to keep them until the next day they get better . but in your case the little elf’s will eat them all before👨🏻🍳🙂🙂😀😋
Ohhhh, Stephane!!! These are so delicious! I took them out of the oven at midnight and 30 minutes later I ate 5. I couldn't stop at just one. This video was especially fun to watch, and the recipe was easy to follow. I put slivered almonds on them. I need to let a pear ripen for the next batch. I always enjoy your enthusiasm and I appreciate your attention to detail. Your videos are superb. Thanks so much! I'll be making these as part of my Christmas cookie repertoire in December. I'm very grateful to you!
I usually get one in the morning with my coffee, but now I get to make them at home. This is something I’ve been meaning to try anyway. Thank you! Mine are chilling right now. I can’t wait to bake these!🤗
Thanks for the music at the end a nice touch so now I want to say you have reached the epitome of a French cooking channel today. CONGRATULATIONS!!! You are now ready for Primetime TV.... no kidding, really I mean it. Best wishes for a continued success and wonderful new future in teaching cooking to the masses. do not change anything, and I do believe you could be a guest teacher at a cooking school.
A picture is worth a thousand words. I’ve had financier trays for 3 years but was intimidated to make them. Tomorrow they are on the menu.You are fabulous Stephane. 👍
Thank you so much for your informative videos; you make everything so easy to understand with your step-by-approach and your recipes are basically no-fail! This is one of my favourites; everyone loves them! Merci!
I made them and they turned out perfect! My husband preferred the almond slivers. I did too but, I also kinda liked the chocolate. The pear wasn't bad, but one thing he pointed out was how the ones with fruit (did pear and frozen black cherries 'cause it was November) did end up competing with the subtle flavor of the browned butter/ almond flour. Overall a simple, quick European style dessert that I will definitely be making again.
I just made these and it's so good 😭😭😭 I baked it for 20 minutes, outside is crispy inside is soft and moist. I added half a lemon and poppy seed too. The flavour 😋 I reduced the sugar to 80g
A baking trick that works for me with financiers has to do with the toppings. I bake the cake dough the first five minutes at the high temperature, with no toppings. That sets/cooks the top. After those first five minutes, take them out of the oven and put your toppings on them at this half way point, then the toppings don't sink into the dough and overpower the flavor. For instance, the raspberry flavor in the dough (in your video) overpowered the delicate cake flavor, but if you put the raspberry on top after cooking the dough for the first five minutes, well then the raspberry just sits on top of the cake and doesn't overpower the cake flavor. Having said all that, I prefer my financiers PLAIN, that allows me to fully savor the delicate hazelnut butter & almond flavor. I really enjoy watching your videos!
This is a dated comment I realize, however I just made these. Fabulous! Fresh fruit wasn't handy so I used a not too sweet orange marmalade on half of them... Not bad! Will definitely make again. Thanks for sharing!
This was fantastic. I’m going to make these little treasures this weekend. Your video is just perfect, easy to understand along with great tips! Merci …….
Moustache grown 🙂 still looking nice chef stephane... Anyway The biscuit recipe is simple but w/ the lively teacher its so inspiring to follow & bake ....!!!🙂
Really very good recepie i was eagerly waiting for this recepie plz introduce lots of French recepies so everyone can make it is very helpful to us thanks a lot for sharing
My batter is now resting in the fridge. First time around and I was nervous. I first tasted one of these at our local french bakery - Eric the Baker- a week ago in our town and I have never tasted anything so good. Merci
@@FrenchCookingAcademy .. Disguise? No way! It exposes your true nature! You look more (caricature) French than ever. If November lasts long enough, all you need to do is grow it a bit more, and curl the ends : }D
Hello! I love financiers! I became obsessed with them when I traveled many times to Japan. They sold then everywhere! Even at Tokyo Disney! Unfortunately I am on a low carb way of eating now but love trying to find low carb recipes of my favorite desserts. I use a lot of almond flour for baking, could I use almond flour for the entire recipe?
Dear chef, I was wondering today how you like to typically prepare coffee for yourself, if you do drink it. French press? Anyway, this american was wondering how you like to make your daily coffee. It's such an art to do well, so was wondering what you do and how you clean your equipment. Some cafe person once said they clean their (commercial) espresso machine with baking soda solution every day to prevent acid taste. I think she said baking soda, but I don't remember.
Living in Melbourne which is renowned for its coffee I usually go to a coffee in nearby coffee shops otherwise I buy my own beans bring them and use a plunger
are they supposed to turn out greasy? like the butter split during baking and leaked out.... my batter was mixed smooth and homogenized.. not sure if greasy is normal?
@@FrenchCookingAcademy I am not laughing. Nor would I. When I was a 30-something bride, decades ago now, my spouse had a moustache. It takes me back to those days (although he was blonde).
Quick question: about how much should the egg whites weigh for this recipe? I have leftover from a bunch of egg whites in a container and want to use them up. TIA
I love your tutorials and have tried making several dishes and dessert. The top of my financiers don’t turn into brown color like yours, but the bottom of it is already a bit burned. I added a bit of fresh lemon juice and lemon zest in the batter. I am wondering if that could be the reason. Or may be because I put less sugar (100g)than your recipe (150g)?
hi Sonia from you are saying i think the settings of your oven might be the issue too cooked at the bottom and not on top means that either you have the bottom element turned on and the top one off or you place you cooking rack too low in the oven. but it sounds to me that it is oven setting related👍
@@FrenchCookingAcademy Thank you so much for your reply. Well explained! My oven only allows me to set one temperature for the whole oven. I can’t set top or bottom temperature separately. So next time I will put it higher in the oven to compare the result.
The whole identity of this cake is the strong almond taste. However you might try replacing them with pistachios or are they considered nuts as well for your allergies?
Stephan, it would be fun if you had a thin upward curved mustache. You have probably already seen the caricature of a Frenchman that we have here in the US. Not that it would be anything permanent (heaven forbid) but for a month or so, it would be fun.
I had tried making your financier but I had o say it was way too sweet for 150gm icing sugar! They stick on to my non stick baking pans due to the high sugar content. Will I be able to reduce the sugar amount from 150gm to 100 gm only? Other than the overwhelming sweetness, they were rather easy to make. Thanks
Nice recipe! The singing of the butter is actually the sound of all the water content evaporating so that you are left with fat and solids. That's why it gets foamy and bubbly. Trying raw batter might give you salmonella infection of the eggs have salmonella contamination, so be careful with that.
The Visitation nuns may have visited their share of sick people, but that's not where their name comes from, it refers to the visit of St Mary to St Elizabeth, celebrated today as the Feast of the Visitation. Carry on! haha
I wish you wouldn't edit your process so much. For example, I could see that there were still dark bits in the bottom of the butter. Did you add all the butter or did you stop adding before those dropped in? Trust me, your audience won't get bored! We want to see what you're doing! 🤗
i was actually just thinking today : my god ! my video are getting longer and longer i am going to need my own cooking show soon , it’s crazy 😀 however back to the question, i did ad some but left some too in the pan as you can see the batter has got little dark dots that is the dark bits i added in. you can add them in but it is best without too much of it 👨🏻🍳🙂
I’m glad you mention men health month, we focus on breast cancer, colon etc this is good call thank you
Hi there, i just finished baking these cute Financiers , It’s unbelievable how delicious and smell so good. I baked them in mini doughnuts mold which turned out perfectly. I really appreciate what you’ve done to teach us all these amazing recipes. Greetings from Florida USA 🇺🇸.
I love the little history lessons in your videos! Keep up the great work!
thanks a lot 🙂🙂👍
Love how excited you get when it's tasting time 😋
Some of my favorite memories from Paris. I like them plain without toppings.
yes plain is the original 🙂
Your humor and enthusiasm are wonderful and enjoyable. Love it.
🙂😁😁
My batter is already in the fridge, I cannot wait. I’ll repost after the recipe is completed to let you know. EDITED: Holy amazing little cakes!! Stephane! These are amazing! My kids want to eat them all at once, what do I do with that problem? haha! :) What a lovely tasty morsel of delight. Thank you! For anyone reading this, go out and make this now.
thanks emily for trying them out if you manage to keep them until the next day they get better . but in your case the little elf’s will eat them all before👨🏻🍳🙂🙂😀😋
Ohhhh, Stephane!!! These are so delicious! I took them out of the oven at midnight and 30 minutes later I ate 5. I couldn't stop at just one. This video was especially fun to watch, and the recipe was easy to follow. I put slivered almonds on them. I need to let a pear ripen for the next batch. I always enjoy your enthusiasm and I appreciate your attention to detail. Your videos are superb. Thanks so much! I'll be making these as part of my Christmas cookie repertoire in December. I'm very grateful to you!
great to see you liked them. also great idea for the christmas table😀
I usually get one in the morning with my coffee, but now I get to make them at home. This is something I’ve been meaning to try anyway. Thank you! Mine are chilling right now. I can’t wait to bake these!🤗
I love how excited you are about cooking
Thanks for the music at the end a nice touch so now I want to say you have reached the epitome of a French cooking channel today. CONGRATULATIONS!!! You are now ready for Primetime TV.... no kidding, really I mean it. Best wishes for a continued success and wonderful new future in teaching cooking to the masses. do not change anything, and I do believe you could be a guest teacher at a cooking school.
I tasted the batter from my wooden spoon, & I love the hazelnut butter taste ! Currently my batter is in the fridge & I can’t wait to bake it !
American living in France - vous parlez vraiment bien l’anglais je suis impressionnée !! Wow
Merci beaucoup
I love how you include the history, thank you! :)
A picture is worth a thousand words. I’ve had financier trays for 3 years but was intimidated to make them. Tomorrow they are on the menu.You are fabulous Stephane. 👍
Totally drooling over the financiers! 😋😋😋😋😋
best thing they are so easy to make it’s amazing 😋😋😋👨🏻🍳
Love your accent and the videos and the choice of recipes.
Dosing out the batter? A trigger-style ice-cream scoop. Very handy.
Thank you so much for your informative videos; you make everything so easy to understand with your step-by-approach and your recipes are basically no-fail! This is one of my favourites; everyone loves them! Merci!
I made them and they turned out perfect! My husband preferred the almond slivers. I did too but, I also kinda liked the chocolate. The pear wasn't bad, but one thing he pointed out was how the ones with fruit (did pear and frozen black cherries 'cause it was November) did end up competing with the subtle flavor of the browned butter/ almond flour. Overall a simple, quick European style dessert that I will definitely be making again.
I just made these and it's so good 😭😭😭 I baked it for 20 minutes, outside is crispy inside is soft and moist. I added half a lemon and poppy seed too. The flavour 😋
I reduced the sugar to 80g
I made these last night and they are delicious! I love the crunchy outside and the soft middle.
A baking trick that works for me with financiers has to do with the toppings. I bake the cake dough the first five minutes at the high temperature, with no toppings. That sets/cooks the top. After those first five minutes, take them out of the oven and put your toppings on them at this half way point, then the toppings don't sink into the dough and overpower the flavor. For instance, the raspberry flavor in the dough (in your video) overpowered the delicate cake flavor, but if you put the raspberry on top after cooking the dough for the first five minutes, well then the raspberry just sits on top of the cake and doesn't overpower the cake flavor. Having said all that, I prefer my financiers PLAIN, that allows me to fully savor the delicate hazelnut butter & almond flavor. I really enjoy watching your videos!
This is a dated comment I realize, however I just made these. Fabulous! Fresh fruit wasn't handy so I used a not too sweet orange marmalade on half of them... Not bad! Will definitely make again. Thanks for sharing!
This was fantastic. I’m going to make these little treasures this weekend. Your video is just perfect, easy to understand along with great tips! Merci …….
thanks appreciated 🙂👨🏻🍳👍
Exactly what i needed for my french dessert cooking project!😊 Thank you!
Hahaha fun to see how excited you get!
I love the history and attention to detail!
Moustache grown 🙂 still looking nice chef stephane... Anyway The biscuit recipe is simple but w/ the lively teacher its so inspiring to follow & bake ....!!!🙂
thanks for watching this recipe they are really tasty little cakes 😋😋👨🏻🍳
I topped with rhubarb puree and a tiny piece of cream cheese. Lovely!
I have to make these tonight
Personnellement, j’apprécie beaucoup l’histoire derrière la recette. Je vois qu’il y a une recherche intéressante pour les amateurs comme moi. 🙏
merci beaucoup. je vois de plus en plus de francophone sur la chaîne 🙂 dans quelle pays été vous?
Province de Québec Canada🇨🇦
Wonderful teaching....best teacher ever
Mmmm those look delicious! Gonna half to try this one with my little sister. The mustache looks awesome! Thanks for sharing Stephan! 😉
I love all your videos!
Thanks 👨🏻🍳👍
😍 on the moustache.
Right? He's sexy...
Your laugh before cutting them had me DYING 😭🤣 my dying wish is to collab with you!! Anyways awesome video as always boss 😊📹
TASTY !! Okay on the moustache.
Love it! I'm going to try making it this week. Thank you for this!
My pleasure.it is really easy and people will surely ask you to make more 😋😋👨🏻🍳🙂
I love the moustache and the cakes are beautiful 😋❤️
Thank youuu👨🏻🍳👨🏻🍳👨🏻🍳
So much fun and good recipe! 😃😄
great video, my favorite is a raspberry pistachio financier
You are hysterical today. Very strong accent but understandable.
That is the moustache effect 👨🏻🍳👨🏻🍳
These are amazing I just made them. Thank you for the recipe.
Wow! This is a relatively easy recipe!
we tried this recipe today, we added blueberry to some cakes. Perfect taste and flavor. Thank you so much! Maybe you have a recipe for turkey?
Not too many turkeys around at the moment in Australia it is spring but a chicken recipe is coming up 😋😋👨🏻🍳
Really very good recepie i was eagerly waiting for this recepie plz introduce lots of French recepies so everyone can make it is very helpful to us thanks a lot for sharing
👍👍👍very yummy looking. Merci. Oh by the way I like the mustache. You look very cool with it.😺🐠
My lovely chef
Oooh. A lovely recipe. I will certainly try that. Merci! ⭐️
My batter is now resting in the fridge. First time around and I was nervous. I first tasted one of these at our local french bakery - Eric the Baker-
a week ago in our town and I have never tasted anything so good. Merci
Thank you for shearing your experience with us
🎉love it thank you
Great recipe. made some today and it's very delicious thx
looks like itll make a nice treat during advent. def will make these :) thank you!
thanks for watching
Is your moustache causing to more fiendishly enjoy your cooking? Loved watching today!
it’s a bit of costume party that stay on . it feels like i am in a disguise 😄😄
@@FrenchCookingAcademy .. Disguise? No way! It exposes your true nature! You look more (caricature) French than ever. If November lasts long enough, all you need to do is grow it a bit more, and curl the ends : }D
11:57 🤣♥️ the cuteness
What a great looking recipe. Right on the money.
Love your accent even though I'm french lol
it must be frenglish accent 🙂👨🏻🍳
French Cooking Academy - Stephane, can you do a video recipe for socca??
Lovely
Hello! I love financiers! I became obsessed with them when I traveled many times to Japan. They sold then everywhere! Even at Tokyo Disney! Unfortunately I am on a low carb way of eating now but love trying to find low carb recipes of my favorite desserts. I use a lot of almond flour for baking, could I use almond flour for the entire recipe?
I have not try but it is worth the test 🙂
@@FrenchCookingAcademy Thank you.
Dear chef, I was wondering today how you like to typically prepare coffee for yourself, if you do drink it. French press? Anyway, this american was wondering how you like to make your daily coffee. It's such an art to do well, so was wondering what you do and how you clean your equipment. Some cafe person once said they clean their (commercial) espresso machine with baking soda solution every day to prevent acid taste. I think she said baking soda, but I don't remember.
Living in Melbourne which is renowned for its coffee I usually go to a coffee in nearby coffee shops otherwise I buy my own beans bring them and use a plunger
Oh thank you! I was curious.
Can’t wait to make these! Just wondering should you use salted or unsalted butter for the buerr noisette?
Daniel Ward I would use unsalted personally.
i love this video
Thanks so much !
Does the browned butter has to be totally cooled down before adding?
the pear looks like white chocolate - which would be an interesting variation.
Can we add crumble on the financiers?
are they supposed to turn out greasy? like the butter split during baking and leaked out.... my batter was mixed smooth and homogenized.. not sure if greasy is normal?
Gardez la moustache! Cela vous donne l'air très français.
yeah outside of the kitchen people look at you all the time then 😂😂🙂
@@FrenchCookingAcademy I am not laughing. Nor would I. When I was a 30-something bride, decades ago now, my spouse had a moustache. It takes me back to those days (although he was blonde).
Is..0.65 cup of butter correct? That's 4.5 tbsp
Is there a way to make these chocolate? Or should I just top each one with a few chocolate chips?
Just use the chocolate as topping 👨🍳🙂
I'd make some right now, except I don't have any almond flour.
Well, I don't like almonds very much :-(
Can this batter sit overnight and baked in the morning?
Yes
Is the butter cool down before adding to the egg mixture? Thanks
I would say yes--cool to room temperature.
warm is ok
btw , do you play gypsy jazz, or just a fan?
Moustache comparisons, but no mention of the great Astérix ? Or maybe, since we are baking, you are Getafix/Panoramix ? Next week, magic potions !
oh yeah i forgot astérix et obelisk love these guys
Quick question: about how much should the egg whites weigh for this recipe? I have leftover from a bunch of egg whites in a container and want to use them up. TIA
hi there thanks for watching the video. you need 90 to a 100 grams of egg whites
What baking book are you using?
A few different ones I have them listed on my Amazon page ( link in the description ) 🙂
I love your tutorials and have tried making several dishes and dessert. The top of my financiers don’t turn into brown color like yours, but the bottom of it is already a bit burned. I added a bit of fresh lemon juice and lemon zest in the batter. I am wondering if that could be the reason. Or may be because I put less sugar (100g)than your recipe (150g)?
hi Sonia from you are saying i think the settings of your oven might be the issue too cooked at the bottom and not on top means that either you have the bottom element turned on and the top one off or you place you cooking rack too low in the oven. but it sounds to me that it is oven setting related👍
@@FrenchCookingAcademy Thank you so much for your reply. Well explained! My oven only allows me to set one temperature for the whole oven. I can’t set top or bottom temperature separately. So next time I will put it higher in the oven to compare the result.
👍
Bonjour! Does anyone know if almond flour can be used as a substitute for the ground almonds?
they are the same, yes
What can use instead of almond meal? We have nut allergies at my house.
The whole identity of this cake is the strong almond taste. However you might try replacing them with pistachios or are they considered nuts as well for your allergies?
You could try with all regular flour, or maybe coconut flour.
Is the financier the same as a friand?
Almost the same because of the use of almond meal. But financiers are spongier in texture, cakey. Just lovely.
Stephan, it would be fun if you had a thin upward curved mustache. You have probably already seen the caricature of a Frenchman that we have here in the US. Not that it would be anything permanent (heaven forbid) but for a month or so, it would be fun.
well by the look at it it seems to be growing downwards👨🏻🍳👨🏻🍳🙂
No vanilla essence?
I had tried making your financier but I had o say it was way too sweet for 150gm icing sugar! They stick on to my non stick baking pans due to the high sugar content. Will I be able to reduce the sugar amount from 150gm to 100 gm only? Other than the overwhelming sweetness, they were rather easy to make. Thanks
I always take 1/3 sugar off of any cake recipe without adverse effect so far.
I had these with syrup in Geneva. I thought all financiers were eaten with that sticky exterior.
Nice recipe! The singing of the butter is actually the sound of all the water content evaporating so that you are left with fat and solids. That's why it gets foamy and bubbly. Trying raw batter might give you salmonella infection of the eggs have salmonella contamination, so be careful with that.
Just to reassure you we wash the eggs before breaking them so salmonella contamination is not such a risk as far as I know.
Everybody in the world tries a bit of whatever batter they are making.
In french: batter=butter
I made this today, but it dint turn out good. It broke & sunk in the middle😢
Indian ghee quite resmbles buerre noisette
Hazelnut butter is nothing but clarified butter ( Ghee, as we Indians call it), so why not skip a step and directly use clarified butter?
It's closer to what some call "browned butter". The browning is important.
@@kohakuaiko You are right. The process of making clarified butter involves browning of heavy fats (?) is as specified in the vid.
If you use traditional financier baking sheets, then cooking time is min 15 min
The Visitation nuns may have visited their share of sick people, but that's not where their name comes from, it refers to the visit of St Mary to St Elizabeth, celebrated today as the Feast of the Visitation. Carry on! haha
Marcel Audubon interesting tidbit! 🙂
Oh, no, not the 70's pornstash!
just for this month 👨🏻🍳👨🏻🍳
Yes! Movember!
@@FrenchCookingAcademy and just as I said that, someone knocked at my door wanting to talk to me about Jesus.
lol😂
I wish you wouldn't edit your process so much. For example, I could see that there were still dark bits in the bottom of the butter. Did you add all the butter or did you stop adding before those dropped in? Trust me, your audience won't get bored! We want to see what you're doing! 🤗
i was actually just thinking today : my god ! my video are getting longer and longer i am going to need my own cooking show soon , it’s crazy 😀 however back to the question, i did ad some but left some too in the pan as you can see the batter has got little dark dots that is the dark bits i added in. you can add them in but it is best without too much of it 👨🏻🍳🙂
I like the level of editing on this channel. It's one of the reasons I watch it faithfully.
it’s hard for me to tell when video gets too long sometimes 🧐🧐i feel like i should always ad more but then again it’s youtube so ? ?? hard to judge
Des Financiers fourrés? Sacrilège...
Thank you for shearing your experience with us