Disappearing Financiers

Anyone for financiers?  Oops, none are left!

Financiers are another classic French petit four, that I can eat until I pop, so I need to share, before none are left.

This is why I err on not making them!  In fact I am experimenting on making them LCHF friendly.  Once I’ve created a perfect one, I will share with you all, since this would make me blissful!

They are best baked fresh on the day, with any fresh fruit/berries that you prefer.  Financiers are great for afternoon tea time treats or for a coffee spoil.

The base mixture can be kept in the fridge for at least a week, which makes it a great mixture to have on hand for any emergency tea-baking.

image of financiers

All ready to eat, Financiers

image of silicon financier mould

Silicon Financier Mould


  • 110g icing sugar
  • 135g egg whites (not beaten)
  • 35g cake flour
  • 80g castor sugar
  • 140g almond flour/ ground almonds
  • 100g noisette butter (or can use clarified butter)
  • fresh fruit esp. berries OR berry jams OR fruit preserves (all of these work well)

How to make?

  1. Make the clarified butter aka ‘noisette’, you melt the butter in a saucepan, cooking it, until the butter has a nutty smell and color.  Take off the stove and allow to cool.
  2. Combine all the rest of the ingredients and mix with processor or hand blender, until a smooth paste.
  3. Once the butter has cooled, add the noisette butter.
  4. Allow the mixture to cool completely.
  5. Then pipe (use a round nose nozzle or cut a hole in a disposable piping bag), into the moulds.  Moulds are filled 2/3’s.  Place a small fruit piece (or preserve or jam) in the middle of each piped mould.  Bake on a tray, at 180 degrees celsius for about 10-15minutes.  Basically, until golden.
  6. Allow to cool for 5 minutes, before turning out.  Don’t let it cool completely, otherwise the petit four will collect to much moisture and won’t come out easily.









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