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You are here: Home / Sweet baking / How to make French financiers

How to make French financiers

69 Comments Sweet baking cakes, Patisserie

The variations on the financiers theme are endless

A financier is a small French cake, often associated with friands or friandises, which can indicate all kinds of small sweet ‘pâtisserie ou pièce de confiserie’. The financier is light and moist, and contains almond flour, crushed or ground almonds, or almond flavoring. The distinctive feature of the recipe is beurre noisette (brown butter / hazelnut butter). Other ingredients include egg whites, flour, and icing sugar. Financiers are baked in shaped molds, usually small rectangular loaves.

The name financier is said to derive from the traditional rectangular mold, which resembles a bar of gold. Another theory says that the cake became popular in the financial district of Paris surrounding the Paris stock exchange.

French financiers  - beurre noisette
French financiers
French financiers
French financiers
French financiers

So financier molds are traditionally rectangular, but other shapes are very much allowed too of course. We use a silicon pan which works very well for us. We do not grease the pan, just pipe the mixture and release the financiers right after baking.

This recipe is rather basic, but oh so good (the simple things usually are). You can add all kinds of flavors, extra ingredients, coatings and toppings, but we suggest you start with this ‘humble’ version and let the almonds and the wonderful structure of this sweet delight do the talking. The dried cherry in the middle is also an option, but one we highly recommend because they marry so very happily with the almond flavor.

Happy baking!


IMG_4258

Ingredients for the financiers

Amount depending on tin size

30 g pastry flour

85 g almond flour

100 g butter made into beurre noisette (see below)

150 g icing sugar

three egg whites / 95 g

pinch of salt

dried cherries

Making the beurre noisette
Beurre noisette or hazelnut butter is simply butter cooked until golden brown, which gives off a delicious nutty aroma. The process is very simple. Place butter slices in a saucepan and let it melt. Continue cooking until the butter becomes golden brown. The butter is ready when lightly browned specks begin to form at the bottom of the pan. Smell the butter; it should have a nutty aroma. Remove from the heat and stop the cooking process by pouring the nutty butter into a cold bowl or putting the saucepan in a sink of cold water.

IMG_6749
Recipe for the financiers
In a bowl, combine the sugar, pinch of salt, flour and almond flour (you can add a few drops of almond extract if you like a real intense flavor). Add the egg whites and stir with a whisk until you have a smooth mixture, a minute is enough. Now add the beurre noisette in a steady stream while whisking continuously. Now transfer the batter to a piping bag and put it in the fridge for one hour.

Preheat your oven to 200 °C / 390 °F conventional setting.

Fill the financier molds, add a dried cherry and press it in the center of the batter of each mold. Bake the financiers for about 15-20 minutes (depending on size) until golden brown. If you use a flexible mold you can release them right after baking, leave them 5 minutes with other molds. Let the financiers cool on a wire rack. Best eaten while fresh but they keep very well in the freezer and are still wonderful after a short period at room temperature.

Sweet baking cakes, Patisserie

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Comments

  1. Sallie Bell says

    January 24, 2025 at 19:29

    Can’t wait to make them, particularly since my motto is” Keep it simple.”

    Reply
    • Weekend Bakers says

      January 25, 2025 at 10:43

      Making , baking and eating, all aspects of the recipe are no ‘punishment’ and pretty straightforward. Hope it will be excellent for you too.

      Happy baking!

      Reply
  2. AM Hill says

    April 2, 2021 at 17:46

    Could one make one big one

    Reply
  3. Agata says

    January 11, 2021 at 19:14

    Do I beat the egg whites before stirring into the batter?

    Thanks,

    Agata, a beginner Baker from Ireland

    Reply
    • Paul says

      January 19, 2022 at 13:06

      There are lots of recipes that say you should, not stiff but a soft peak is what I do. These are my favourite cakes still playing with the ingredients, you can use just about any nut flour, Hazelnut is worth a try.

      Reply
  4. GoodCookBadBaker says

    December 14, 2020 at 21:26

    I sprinkled chopped, salted pistachios on top. It was yummy.

    Reply
  5. Lakshmi V says

    September 29, 2020 at 10:15

    Can we bake these in pressure cookers or other vessels since I don’t have a convection oven? Also is there an eggless version?

    Reply
    • Weekend Bakers says

      October 6, 2020 at 12:27

      Sorry, we do not have any experience with the pressure cooker and baking the recipe like this. If you want to make an egg-less version you need to use a form of egg substitute. There are many possibilities, but you need to find the right one for this recipe. We cannot really advice you on this, but there is a lot of info on this subject to ‘google’.

      Reply
    • Christian Gregory says

      December 23, 2020 at 22:19

      Substitute with banana or ground chia seeds and water, 1 tbl chia+2 tbl water = binding power of 1 egg.
      As for pressure cooking, it may affect the cakes ability to rise and form a brown crust but should in the least cook and kill and harmful pathogens in the batter

      Reply
  6. Maria Luiza Reis says

    March 27, 2020 at 15:08

    Can I change the almond flour for any thing else? We are out of it in the moment, and no way of getting some in the near future #covid-19.

    Thank you

    Reply
    • Weekend Bakers says

      March 29, 2020 at 13:18

      Hello Maria Luiza,
      Yes, that is possible, though the almond taste and texture plays a key roll in the end result of the financier. We cannot tell you from experience what would work best, nor do we know what you still have left as a possible substitute.
      But you can find many helpful suggestions on this page:
      www.quora.com/What-…mond-flour

      Hope you will still be able to bake delicious financiers and other nice things to keep yourself busy and bring joy to others in these difficult times.

      All the best and stay safe!
      Ed & Marieke
      Weekend Bakers

      Reply
  7. Jaime Sam says

    March 1, 2020 at 15:16

    This is a winning recipe! Thank you so much!

    Reply
    • Jaime Sam says

      March 1, 2020 at 15:18

      Although, I have reduced the icing sugar to 100g and added 1 tsp of salt. The salt really brings out the nutty flavour from the browned butter 🙂 Thanks again!

      Reply
      • Weekend Bakers says

        March 5, 2020 at 16:42

        Thank you Jaime, we love that adaptation. Everybody wants to cut down on sugar, so we and most definitely other bakers will want to experiment with this too.

        Enjoy your baking and sharing,
        Ed& Marieke

        Reply
    • Winnie says

      May 11, 2020 at 10:44

      Can I substitute the ground almond with ground hazelnut?

      Reply
      • Weekend Bakers says

        May 11, 2020 at 11:47

        Hi Winnie,
        Yes that is no problem, we would suggest if possible a combination with almond flour because the hazelnut flavor can be quite intense, but that is also a personal taste of course.

        Hope it will be great!

        Reply
  8. Trish says

    July 27, 2019 at 20:55

    Another thought…can they be made in a regular size muffin pan?

    Reply
    • Weekend Bakers says

      August 2, 2019 at 10:05

      Hello Trish,
      We cannot really advice you on this one from our own experience. We think we would try the muffin pan first and depending on the amount per financier, you might want to adjust the baking time and always keep an eye on them during baking. Make sure to grease your muffin pan well.

      Hope it will be good!

      Reply
  9. Trish says

    July 27, 2019 at 19:53

    My husband loves these, but he wants them in a regular bundt cake pan. Any way to do this?

    Reply
  10. Kylie says

    April 14, 2019 at 10:19

    Hello- we are from Australia and have made this with a few variations- thank you for this recipe and everyone’s comments- much appreciated – it’s delicious 😋

    We doubled the whole recipe, all amounts except for sugar (250g instead of 300g and still could have put in less). We’ve added fresh raspberries and white chocolate bits- yum! And one time, ran out of almond flour so my daughter used our blender to crush roasted almonds for the remaining amount and it worked a treat.

    Thanks again- happy cooking everyone 😊

    Reply
    • Weekend Bakers says

      April 18, 2019 at 12:33

      Hi Kylie,
      Great to read your lovely comment. And thank you for sharing your ideas and experience. Especially with the addition of white chocolate, it is indeed a good idea to cut back on the sugar.
      The roasted almonds are wonderful and will only add more to the flavor, bought almond flour can be ‘blander’.

      Enjoy your baking and eating together!

      Reply
    • GoodCookBadBaker says

      December 14, 2020 at 21:24

      I sprinkled chopped, salted pistachios on top. It was delish.

      Reply
  11. Elena says

    March 12, 2019 at 12:02

    What is the yield for those quantities?

    Reply
    • Weekend Bakers says

      March 12, 2019 at 15:35

      Hello Elena,
      With the mold you see in the pictures it is the following:
      Cavity Size: 5 × 2.6 x 1.1cm / 1.92″ x 1.02″ x 0.43″
      Cavity Volume: 20 ml / 0.67 fl oz.
      Number of Cavities: 20
      So 20 financiers in total.

      Reply
  12. Tamas Kenez says

    October 20, 2018 at 16:07

    Hi,

    I’ve just experimented with other grains, baked a batch with brown millet flour, buckwheat flour and corn flour (4-4-4 pieces of each). I used the same amount as in the recipe (10-10-10g in this case).

    All flours work fine, my favorite is the brown millet flour where the high-fiber content counterpoints the fatty almond flour.
    The corn is also good, gives a mild polenta flavor.
    The buckwheat is nothing special, almost like no flour, the cookies are a bit flatter.

    I’ve been baking this recipe again and again to improve my technique (it does matter, even with such a simple recipe!) and trying out minor variations. I’m always using 90g sugar, it’s the almost-too-sweet level for me. Also I’m using a real, metal financier mold, the gold-bar shape is superb, good for baking, good for eating.

    Thank you for this recipe and for your unique, precise recipe style in all the other recipes, too!

    Reply
    • Weekend Bakers says

      October 24, 2018 at 12:05

      Hello again Tamas,
      Wow, you have been experimenting! Thank you for sharing these original versions and thank you for the inspiration no doubt for other bakers. Millet (Gierst in Dutch) is a bit of a forgotten grain, but it seems like such a good alternative to use for this recipe. I will see if I can find it in the store and give it a try too.

      Wishing you many happy moments baking and experimenting!

      Marieke

      Reply
  13. Tamas Kenez says

    August 26, 2018 at 11:14

    Hi, are you using 100 g beurre noisette or beurre noisette made of 100 g butter?

    Btw I’ve been making these (another, similar recipe) with 90g sugar which is just the proper amount of sweetness for me. I can’t tell how the reduced sugar changes the texture because I’ve never done it with the prescribed quantity.

    Reply
    • Weekend Bakers says

      August 29, 2018 at 20:50

      Hello Tamas,
      That is a very valid question and something we should clarify. In this case it is beurre noisette made with 100 g butter. Thank you for sharing your experience with the less sugar version.

      Reply
  14. Lika says

    March 15, 2018 at 05:41

    Thank you so much for such an easy recipe to follow! Been wanted to bake this for a long time and I succeed it! Thanks to you. Yes, it was indeed a little too sweet so I’m going to try with reduced amount of honey next time. My family truly enjoyed them!

    Reply
    • Weekend Bakers says

      March 19, 2018 at 10:35

      Thank you Lika for your enthusiastic feedback. Sounds like you are going to make this recipe your own. Just gradually reduce the amount of sugar and see how it works.

      Reply
  15. Zanzoona says

    December 4, 2017 at 09:14

    I used this wonderful recipe 2 days ago with coconut and all purpose flour when I made your pastry cream recipe to fill my beautiful cinnamon buns deluxe just as you wrote in your recipe 😊, taste was amazing. Thank you again my friends. Have a wonderful day 💝 💝 💝 💐💐💐

    Reply
    • Weekend Bakers says

      December 7, 2017 at 14:09

      Thank you again Zanzoona, for your baking enthusiasm.

      Enjoy the baking and sharing this December!

      Greetings,
      Marieke

      Reply
  16. samuel says

    November 19, 2017 at 16:47

    Best financiers tasted from France Cheff david

    Reply
  17. Daisy Ong says

    July 6, 2017 at 01:22

    Great, very helpful information just reading for 5-10minutes. All information needed included.

    Reply
    • Weekend Bakers says

      July 13, 2017 at 15:22

      Thank you so much Daisy!

      Reply
  18. Justin says

    May 27, 2017 at 01:18

    Perhaps reduce the sugar but increase butter and almond flour? This is based on function of sugar other than being a sweetener.

    Reply
  19. Rosemary says

    May 25, 2017 at 14:30

    Thank you for the information on how to make the financier cake. I made the cake today but find it too sweet. Is there a way around this

    Reply
    • Weekend Bakers says

      May 31, 2017 at 21:24

      Hello Rosemary,
      You could try honey and also reduce the amount. We would start with 25 gram less and if this goes well also try 50 grams less.

      Reply
  20. Tania9 says

    May 14, 2017 at 15:30

    I was looking for a recipie for financiers and came across your site. I am really excited to try the recipie but wanted to ask what is the advantage of putting the mixture in the fridge before baking? I haven’t seen any other recipies that does this.

    Reply
    • Weekend Bakers says

      May 20, 2017 at 15:16

      Hi Tania,
      It allows the mixture to thicken and the ingredients to blend. The mixture is nice and uniform and easy to pipe.

      Reply
  21. Ellen says

    December 6, 2016 at 02:23

    Where did you get those mold?

    Reply
    • Weekend Bakers says

      December 12, 2016 at 19:33

      Hi Ellen,
      We actually sell them in our own baking shop: www.weekendbakery.com/websh…-mini.html
      But you can this brand siliconflex in several places.

      Reply
  22. Hazel says

    October 14, 2016 at 08:10

    You specify almond flour in the recipe. Is this the same as theground almonds we can buy in the UK?
    I’d like to make these cakes this weekend so will be buying ingredients today.
    Thanks
    BTW I have been using your recipe for a miche with great success. It’s now our favourite bread.

    Reply
    • Weekend Bakers says

      October 18, 2016 at 20:04

      Hi Hazel,
      It is sometimes hard to know if we mean the exact same thing, but in this case we can assure you you can use the ground almonds for this recipe. We have been told that ground almonds are better quality than the stuff that is sold over here as almond flour or ‘meal’, because the first still contains the valuable almond oils that are supposed to be taken out of the almond flour.

      Thank you for mentioning the miche, wonderful family bread 🙂

      Enjoy the baking!

      Reply
  23. michelle says

    August 24, 2016 at 22:56

    cool, me and my sisters has decided to make them cause they look delicious and it seems as they bring back memories, cant wait to make them.

    Reply
    • Weekend Bakers says

      August 29, 2016 at 21:44

      Hi Michelle,
      Let us know how it goes!

      Reply
  24. Nancy P says

    July 4, 2016 at 00:28

    OH MY GOSH! I had not heard of these delights until recently, so I decided to make them to take to a dinner. They were a hit. I followed the recipe , but added 1/4 tsp of vanilla after reading many recipes. I used a muffin tin. They stuck just a bit in the center of the bottom. I’ll use more butter next time. I also read to chill the pan once buttered. They were amazing. I served with a mixed berry compote and whipped cream, but divine on their own too. Thank you!

    Reply
    • Weekend Bakers says

      July 10, 2016 at 16:24

      Hello Nancy,
      That sounds excellent! We also make versions in small paper baking molds which works well too. The making of the beurre noisette is something I love to do. Vanilla always a good addition of course.

      Happy financiers baking!

      Marieke

      Reply
  25. Luba says

    May 16, 2016 at 22:47

    Hello,
    Thank you very much for a wonderful recipe. One thing is a bit confusing to me: the recipe says 200C/350F, but 200C converts to 390F. What temperature is correct here – 200C or 350F?
    Also, if I have an option to turn convection in my oven, would the convection help here? If yes, what temperature should I set my oven for?
    Thank you very much!

    Reply
    • Weekend Bakers says

      May 16, 2016 at 23:23

      Hello Luba,
      Thank you for noticing our mistake, we already corrected it! You should stick to 200 / 390 for this recipe and we do recommend using the conventional and not the convection setting, we think it works best for this recipe ( also to keep it moist and browning not too fierce). Could be you get best results with slightly different settings of course, because every oven is different. Hope they turn out well, because they sure are delicious.

      Reply
  26. Wan says

    May 1, 2016 at 17:02

    Hi from London,
    It was a failier for me this afternoon. I was going to bring some of these to a friend’s dinner party. But When I turned them out of the mould, they all crumbled.
    I used fresh blue berry instead of dried cherry, will that be the problem? And I find them too sweet.

    Reply
    • Weekend Bakers says

      May 5, 2016 at 21:31

      Hi Wan,
      Sorry to hear that. It should not really be a problem, unless you used too many maybe. Hard to say with out seeing it really. We do not recognize that they would crumble, it should not have that kind of texture. The sweetness is very personal of course, don’t know if a version with less sugar will turn out better for you. You always have to carefully spray or butter your molds too so they come out of their molds easily. A suggestion if you want to give it a second try: Use small paper molds, it also works very well.

      Reply
  27. RWebb says

    April 18, 2016 at 14:27

    Hi from London! I’ve baked the financier this Sunday and they were great! Also it was the exact quantity to fill a 12-Cup Mini Loaf . I only used less sugar, and fresh raspberry instead of cherry. but everything else I followed as you said. Really tasty little cakes. Thank you

    Reply
    • Weekend Bakers says

      April 22, 2016 at 09:51

      Hi from Holland,
      Thank you for the excellent feedback. Fresh raspberries in your financiers, what’s not to love! Baking them today too.

      Happy weekend baking!

      Reply
  28. Hayley says

    March 14, 2016 at 21:04

    Hi,
    Could you tell me how important is it to use almond flour? Would you achieve the same result with plain flour just with a less nutty flavour? Thank you. From the UK

    Reply
    • Jason says

      April 17, 2016 at 10:10

      You really need the almond flour – this is actually just ground almonds (no wheat involved) – or you are just making plain cake. The nuts add extra fat content and make the Financiers rich and moist.

      I like them made with ground hazelnuts instead of the almonds.

      Reply
      • Weekend Bakers says

        April 19, 2016 at 19:27

        Thank you Jason, we would love to try them with ground hazelnuts too.

        Reply
  29. Herbert says

    January 7, 2016 at 18:34

    Best Financiers I ever ate were at Chocolaterie Pompadour in Amsterdam on the Huidenstraat. Better than Paris even. 🙂
    They were deliciously rich and you could taste the brown butter. Mmmmm. . . Lekker!!!

    Reply
    • Weekend Bakers says

      January 13, 2016 at 18:13

      Yes, a lovely address, a great place to buy delicious things or have a rest during shopping and strolling through the city.
      Making your own still our favorite thing to do, partly because of the delicious odors from the home made brown butter!

      Reply
    • Lana says

      April 19, 2016 at 16:02

      Yes they give you a free piece with your coffee. I was surprised to bite into an aromatic, financier with a supple crumb. Incredibly delicious. But I think the best I’ve ever had are from Financier Patisserie on wall st in New York City. They’ve since opened other locations.

      Reply
      • Weekend Bakers says

        April 22, 2016 at 09:53

        Excellent tip to put on our list if we get to be so lucky to visit NY again some day!

        Reply
  30. Dianne Keip says

    August 31, 2015 at 23:39

    Hi there
    this recipe makes gorgeous financiers. Your how-to guides are so useful. One day I’m going to get brave enough to make croissants too. I live in NZ and have just found your website. its funny that I didn’t find your website while I was actually living in Nederland.
    Dianne

    Reply
    • Weekend Bakers says

      January 13, 2016 at 18:14

      Thank you Dianne!

      Reply
  31. Samuel says

    November 5, 2014 at 23:32

    I really love all of your pastry recipes! The madeline, the croissants, the speculoos. They’ve all turned out extraordinarily wonderful, and rivals anything i’ve baked from a professional cookbook! Always a perfect balance of taste and texture. Thank you, thank you all the way from San Francisco!! Love- Sam

    Reply
    • Weekend Bakers says

      November 6, 2014 at 18:02

      Hello Samuel,
      You put a smile on both our faces with your comment 🙂 great to get this feedback.
      Hope to delight and inspire you some more in the future.

      Greetings all the way from Holland!

      Happy baking,

      Ed & Marieke

      Reply
      • Ray Butarbutar says

        January 17, 2015 at 10:40

        Hi again!

        I wanted to check in and confirm about the beurre noisette measurements. The 100g is for the already-made beurre noisette right? In other words, it’s not 100g of fresh butter? Thanks! Hope you guys have a fantastic new years 🙂

        Reply
        • Weekend Bakers says

          January 17, 2015 at 14:15

          Hello Ray, sorry for the confusion. The right answer is; make beurre noissette from 100g of fresh butter and use this. So because of evaporation the total amount of beurre noisette add to the mixture will be slighty less than 100g. Happy baking!

          Reply
  32. Lous says

    October 25, 2014 at 17:32

    De siliconevorm vind ik persoonlijk een beetje ondiep voor de Financiers. Ze worden dan snel te gaar. Zelf neem ik meestal mijn madeleine vormpjes hiervoor. Maar dat is natuurlijk niet origineel. Heel erge lekkere koekjes trouwens.

    Reply
    • Weekend Bakers says

      October 28, 2014 at 14:58

      Hallo Lous,

      Het is natuurlijk ook een kwestie van niet te lang bakken, deze vorm en afmeting vraagt om ongeveer 13 minuten bij ons voor een goed resultaat. Deze grootte vind ik zelf fijn om te presenteren bij een high tea, waarbij je toch al zoveel voorgeschoteld krijgt en ook van alles wilt proeven. Kleinere versies van koekjes en cakejes zijn dan perfect.

      Happy baking,

      Marieke

      Reply

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