The History and Preparation of Financier
Origin
The financier is a traditional French pastry that originated in the late 18th century. It is believed to have been created by the sisters of the Visitation convent in Nancy, France. The nuns used almond flour and egg whites to make small, golden cakes that they sold to raise funds for their convent.
Etymology
The name “financier” comes from the French word for “financier,” which was a term used to describe wealthy individuals who invested in government bonds. It is thought that the cakes were named after these wealthy patrons because they were often served at financial gatherings.
Ingredients
The traditional financier is made with a simple batter of almond flour, powdered sugar, egg whites, and melted butter. Some variations may also include other ingredients such as chopped nuts, chocolate chips, or fruit.
Preparation
To make financiers, the almond flour and powdered sugar are first whisked together in a bowl. Then, the egg whites are beaten until stiff peaks form. The melted butter is then added to the egg whites and beaten until combined. Finally, the dry ingredients are added to the wet ingredients and mixed until just combined.
Baking
The batter is then poured into individual financier molds and baked in a preheated oven until golden brown. The baking time will vary depending on the size of the molds, but it is typically around 15-20 minutes.
Serving
Financiers are traditionally served warm and dusted with powdered sugar. They can be enjoyed on their own or with a dollop of whipped cream or ice cream.
Variations
There are many different variations of the traditional financier. Some popular variations include:
- Chocolate financiers: Made with melted chocolate added to the batter.
- Pistachio financiers: Made with ground pistachios added to the batter.
- Raspberry financiers: Made with fresh or frozen raspberries added to the batter.
- Lemon financiers: Made with lemon zest and juice added to the batter.
Tips
* For the best results, use high-quality almond flour.
* Do not overmix the batter, as this will result in tough financiers.
* Let the financiers cool in the molds for a few minutes before inverting them onto a wire rack to cool completely.
* Financiers can be stored in an airtight container at room temperature for up to 3 days.
