"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Desserts, Sweets & Cookies & Candy > Cakes & Cupcakes
Reply
 
Thread Tools Display Modes
 
Old 10-26-2011, 12:26 PM   #1
Assistant Cook
 
PPoppy's Avatar
 
Join Date: Oct 2011
Location: Menlo Park, CA
Posts: 18
Financier (how to use eggwhites)

Le Financier is a traditionnal french cake, perfect to use eggwhites,
really famous for coffee breaks between businessmen in France.
It's the men's cake... (the name comes from its gold bar shape)

This cake can be enhanced with some raspberries for exemple
(put a few rasberries in the mold before putting in the oven) or pears :)
I hope you'll like it, it's one of my favourites !
For around 10 individual financiers (~4inch x 1.6inch)


You will need :
3 eggwhites
3.9 oz of white sugar (110gr)
2.5 oz of grounded almond powder (70gr)
4tbsp of slightly melted butter (2.1 oz / 60gr)
- 20 seconds in dice in the microwave or in a casserole to reach hazelnut shade, without cooking -
1.6 oz of flour (45gr)
1tsp of apricot marmelade
- I don't always put some, just when I have some -

Mix with a fork or a whisk eggwhites and sugar for 1 minute
- and apricot marmelade if you have -
Add the almond powder, mix with a wooden spoon, then add the slightly melted butter
- that you've put in a casserole or in the microwave to melt it gently, without cooking -
It has to be smooth and homogeneous
Add the flour little by little by doing growing circular movements from the center of the bowl

Turn on the oven at 450F
Let the dough rest in the bowl for 10 minutes
- if you put it in the oven when really hot, it helps the contrast crust outside/soft inside -
After 10 minutes, put it in your mold/cakepan, almost full
- butter them if they are not in silicon -

Put in the oven at medium high and turn down the oven at 350F
Let it cook 25 minutes
Depending on your mold, it can go to 35 minutes of cooking

One more time, metallic molds are quicker to cook the cake, so be aware.
They have to be real gold, especially on the edges

Turn out the cakes when it got a bit cooler
- exterior gets harder, so it's easier to turn them out -
They are better the day you've made them, don't try to keep them a long time !

__________________

__________________
A french recipe ?
http://poppycooking.blogspot.com
PPoppy is offline   Reply With Quote
Old 10-26-2011, 12:40 PM   #2
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,272
Why is it "the men's cake?"
__________________

__________________
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 10-26-2011, 01:34 PM   #3
Assistant Cook
 
PPoppy's Avatar
 
Join Date: Oct 2011
Location: Menlo Park, CA
Posts: 18
Because it's often served for businessmen coffee breaks, or in high class pastry/coffee shops in France for them. I don't know exactly how it happened at first, but that's how it is. Th original recipe is french, then the swiss shaped it in a gold bar and made it the "financial cake"

That's all I know
__________________
A french recipe ?
http://poppycooking.blogspot.com
PPoppy is offline   Reply With Quote
Old 10-26-2011, 02:36 PM   #4
Assistant Cook
 
Join Date: Oct 2011
Location: Bay Area, CA
Posts: 45
Have you ever tried browned butter financiers? The browned butter heightens the overall flavor of anything else you add to the financier, like the almond powder and marmelade. I adore financiers, especially in autumn (browned butter somehow doesn't seem quite summer, does it?).

jennyema, love your catch phrase!
__________________
chocotuile is offline   Reply With Quote
Old 10-26-2011, 03:50 PM   #5
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,272
Quote:
Originally Posted by PPoppy View Post
Because it's often served for businessmen coffee breaks, or in high class pastry/coffee shops in France for them. I don't know exactly how it happened at first, but that's how it is. Th original recipe is french, then the swiss shaped it in a gold bar and made it the "financial cake"

That's all I know
So women don't go to those places? Or do business?

Sorry but that seems more than a bit sexist.
__________________
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 10-26-2011, 04:12 PM   #6
Assistant Cook
 
Join Date: Oct 2011
Location: Bay Area, CA
Posts: 45
I think it's because 200 years ago, men were the bankers working in the financial industry. It is outdated but if you don't think about it in modern context, and more of a historical one :)
__________________
chocotuile is offline   Reply With Quote
Old 10-26-2011, 05:00 PM   #7
Assistant Cook
 
PPoppy's Avatar
 
Join Date: Oct 2011
Location: Menlo Park, CA
Posts: 18
Oh my ! don't yake it like, it's one of my favourite cake and there is no sexist place like that in France :o
It was an historical context that's all, just like chocotuile said ^^'

I don't even know browned butter actually ^^' when you melt it in the casserole it gets brownish...
__________________
A french recipe ?
http://poppycooking.blogspot.com
PPoppy is offline   Reply With Quote
Old 10-26-2011, 08:20 PM   #8
Assistant Cook
 
Join Date: Oct 2011
Location: Bay Area, CA
Posts: 45
"yake"? Not sure if that is a typo or not.

Brown butter actually originated from France (beurre noisette) and pretty much means what it sounds like; butter burned on low heat. It gets this caramel, hazelnutty (therefore the "noisette") flavor that's really delicious when used in baking. One of my favorite cookies is a play on chocolate chip cookies, but using beurre noisette as the butter and butterscotch chips instead of chocolate chips.
__________________
chocotuile is offline   Reply With Quote
Old 10-27-2011, 02:43 AM   #9
Assistant Cook
 
PPoppy's Avatar
 
Join Date: Oct 2011
Location: Menlo Park, CA
Posts: 18
Take xD
Well that's actually what I do ^^' I didn't know the english name
I didn't use it at first, but I've read a recipe from a chef who explained it for the financier, so I tried. That's why I propose both ways to use the butter in the recipe. Should I change the terms of hazelnut shade by brown butter ?
__________________
A french recipe ?
http://poppycooking.blogspot.com
PPoppy is offline   Reply With Quote
Old 10-27-2011, 12:15 PM   #10
Assistant Cook
 
Join Date: Oct 2011
Location: Bay Area, CA
Posts: 45
Ah, so we were talking about the same thing the entire time!
__________________

__________________
chocotuile is offline   Reply With Quote
Reply

Tags
almond powder, recipe

Financier (how to use eggwhites) Le Financier is a traditionnal french cake, perfect to use eggwhites, really famous for coffee breaks between businessmen in France. It's the men's cake... (the name comes from its gold bar shape) This cake can be enhanced with some raspberries for exemple (put a few rasberries in the mold before putting in the oven) or pears :) I hope you'll like it, it's one of my favourites ! For around 10 individual financiers (~4inch x 1.6inch) [U] You will need : [/U] 3 eggwhites 3.9 oz of white sugar (110gr) 2.5 oz of grounded almond powder (70gr) 4tbsp of slightly melted butter (2.1 oz / 60gr) [SIZE=1][COLOR=DarkOrange]- 20 seconds in dice in the microwave or in a casserole to reach hazelnut shade, without cooking -[/COLOR][/SIZE] 1.6 oz of flour (45gr) 1tsp of apricot marmelade [COLOR=DarkOrange][SIZE=1]- I don't always put some, just when I have some -[/SIZE][/COLOR] Mix with a fork or a whisk eggwhites and sugar for 1 minute [SIZE=1][COLOR=DarkOrange]- and apricot marmelade if you have -[/COLOR][/SIZE] Add the almond powder, mix with a wooden spoon, then add the slightly melted butter [SIZE=1][COLOR=DarkOrange]- that you've put in a casserole or in the microwave to melt it gently, without cooking -[/COLOR][/SIZE] It has to be smooth and homogeneous Add the flour little by little by doing growing circular movements from the center of the bowl Turn on the oven at [U]450F[/U] Let the dough rest in the bowl for 10 minutes [SIZE=1][COLOR=DarkOrange]- if you put it in the oven when really hot, it helps the contrast crust outside/soft inside -[/COLOR][/SIZE] After 10 minutes, put it in your mold/cakepan, almost full [SIZE=1][COLOR=DarkOrange]- butter them if they are not in silicon -[/COLOR][/SIZE] Put in the oven at medium high and turn down the oven at [U]350F[/U] Let it cook 25 minutes Depending on your mold, it can go to 35 minutes of cooking One more time, metallic molds are quicker to cook the cake, so be aware. They have to be real gold, especially on the edges Turn out the cakes when it got a bit cooler [SIZE=1][COLOR=DarkOrange]- exterior gets harder, so it's easier to turn them out -[/COLOR][/SIZE] They are better the day you've made them, don't try to keep them a long time ! 3 stars 1 reviews
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:09 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.