Financiers by Mlle. M Bakes

Bites of Nut-Buttery Gold

The financier whips egg whites, ground nut flour, and beurre noisette into bite-sized little treats. As with everything culinary and French, their classic gold bar shape is a callback to the original crowds they were sold to. When Mlle. M let us try hers, we became the new target crowd!

What to know
Storage Instructions

TASTING NOTES FROM THE CURATOR

While modern financiers can come in all shapes and sizes, Mlle. M bakes hers in the traditional gold bar-shaped molds. She takes it further by using different nut flours to impart unique flavors to a classic mini-cake.

  • Financiers aux Amandes (Almond) – This is the classic version of the financier, the simple and elegant little cake made with the mellow flavor of almond flour.
  • Financiers à la Pistache (Pistachio) – Sometimes nicknamed the “pistachier”, this version combines home-made pistachio flour with the eastern flavors of rose water and cardamom.
  • Financiers aux Noisettes (Hazelnut) – Toasted hazelnut flour combines with deeply dark chocolate for a rich, flavorful bite that children and adults alike will enjoy.

PREPARATION OR PAIRINGS

The financier is the perfect pick-me-up for those hard days at a desk, so they’re perfect with a rejuvenating cuppa Joe. Since they’re baked to order, we like them with Curve Hardwork Helen Ampucao Naturals Roasted Coffee, a local coffee that is roasted to order as well! The Financiers aux Amandes are definitely a coffee time treat.

For tea-lovers, we recommend having the Financiers à la Pistache with the Rose Bud Tea by Pyur PH or, on a particularly hot day, a bowl of Shoyu Caramel or Kinako Chocolate Ice Cream from Kurimu. And if you want just a little more chocolate to go with your Financiers aux Noisettes, swipe a bit of Antonio Meneghin Salted Caramel Pâtes à Tartiner on top. Or just dip the whole cake bar. We won’t judge!

FROM NUNNERY TO STOCK EXCHANGE

Financiers weren’t always called that. They were cakes originally made by a 17th-century order of French nuns called the Sisters of the Visitation. Or, as they were colloquially known, the visitandines. Their cakes eventually were called by the same name.

These cakes would have passed through history with little remark had a Parisian pâtissier named Lasne not learned of them. He started baking them in his pâtisserie near the Paris Stock Exchange. To attract the busy brokers who patronized his shop each day, he had special molds made for the cakes, reminiscent of gold bars. His “new” creation was christened the financier.

Your baked goods are best consumed as soon as you receive them, but in case you do have leftovers, you may store your financiers in an airtight container at room temperature (20 to 25°C) for up to 3 days. They will last about a week in the fridge.

To reheat, pop them in the oven for about 6 to 8 minutes at 160°C. In a pinch, you can blast them in the microwave with a cup of water for a minute to a minute and a half. The water will keep them from drying out.

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