Financier (cake)

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Financier (cake)
Two rectangular financiers.jpg
Place of origin
France
Main ingredients
Beurre noisette; almond flour, crushed or ground almonds, or almond flavoring
Cookbook:  Financier (cake)

A financier is a small French cake. The financier is light and moist, similar to sponge cake, and usually contains almond flour, crushed or ground almonds, or almond flavoring. The distinctive feature of the recipe is beurre noisette (brown butter).[1][2] Other ingredients include egg whites, flour, and powdered sugar. Financiers are baked in shaped molds, usually small rectangular loaves similar in size to petits fours.[1] In terms of texture, it is springy[3][4] with a crisp, eggshell-like exterior.[5][6]

The name financier is said to derive from the traditional rectangular mold, which resembles a bar of gold.[7][8] Another theory says that the cake became popular in the financial district of Paris surrounding the Paris stock exchange.[9][10]

Financier pans are traditionally rectangular, but other shapes are not uncommon.[11][12][13]

References[edit]

  1. ^ a b Thomas Keller et al., Bouchon (NY: Artisan, 2004), 307, available online, accessed August 28, 2012. ISBN 978-1579652395
  2. ^ Suas, Michel (2008). Advanced Bread and Pastry. Cengage Learning. p. 474. ISBN 978-1418011697. 
  3. ^ Greenspan, Dorie (2010). Around My French Table: More Than 300 Recipes from My Home to Yours. New York: Houghton Mifflin Harcourt. p. 455. ISBN 978-0547504810. 
  4. ^ Hesser, Amanda (November 24, 1999). "The Pastry Chef's Rich Little Secret". The New York Times. Retrieved 29 May 2014. 
  5. ^ Hesser, Amanda (November 24, 1999). "The Pastry Chef's Rich Little Secret". The New York Times. Retrieved 29 May 2014. 
  6. ^ Fabricant, Florence (Oct 3, 2006). The New York Times Dessert Cookbook. New York: Macmillan. p. 165. ISBN 978-0312340605. 
  7. ^ Suas, Michel (2008). Advanced Bread and Pastry. Cengage Learning. p. 474. ISBN 978-1418011697. 
  8. ^ Mina, Michael (2010). Michael Mina: The Cookbook. New York: Hachette Digital, Inc. ISBN 978-0821257531. 
  9. ^ Leaf, Alexandra (2006). Van Gogh's Table: At the Auberge Ravoux. New York: Artisan Books. p. 209. ISBN 978-1579653156. 
  10. ^ Hochbaum, Susan (2011). Pastry Paris: In Paris, Everything Looks Like Dessert. New York: New York Review of Books. p. 118. ISBN 978-1892145949. 
  11. ^ Hesser, Amanda (November 24, 1999). "The Pastry Chef's Rich Little Secret". The New York Times. Retrieved 29 May 2014. 
  12. ^ Willan, Anne (2013). One Soufflé at a Time: A Memoir of Food and France. New York: Macmillan. p. 170. ISBN 978-1466837027. 
  13. ^ Fabricant, Florence (Oct 3, 2006). The New York Times Dessert Cookbook. New York: Macmillan. p. 165. ISBN 978-0312340605. 

Further Reading[edit]

  • Gisslen, Wayne. 2008. "Professional Baking", John Wiley & Sons, Hoboken, New Jersey. ISBN 978-0471783497
  • Merceron, Julien. 2014. "A la Mere de Famille: Recipes from the Beloved Parisian Confectioner", Chronicle Books, San Francisco, California. ISBN 978-1452129952
  • The Chefs of Le Cordon Bleu. 2012. "Pâtisserie and Baking Foundations - Classic Recipes", Delmar Cengage Learning, Boston, Massachusetts. ISBN 978-1439057179
  • Valette, Murielle. 2013. "Patisserie: A Step-by-step Guide to Baking French Pastries at Home", Constable & Robinson, London, U.K. ISBN 978-1472110145
  • Wells, Patricia. 1999. "The Food Lover's Guide to Paris", Workman Pub., New York City, New York. ISBN 978-0761114796

External links[edit]