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Le Chaudron recipe
Financiers aux amandes
Brown butter almond financiers
⏱ 25 minServes 20Easy185 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients20 servings
150 g (5 oz)unsalted butter
150 g (5 oz)powdered sugar, sifted
100 g (3½ oz)almond flour
60 g (2 oz)all-purpose flour
5egg whitessave the yolks for crème anglaise
1 pinchfleur de sel (flaky sea salt)
1 tspliquid vanilla extract
- 150 g (5 oz) unsalted butter
- 150 g (5 oz) powdered sugar, sifted
- 100 g (3½ oz) almond flour
- 60 g (2 oz) all-purpose flour
- 5 egg whites save the yolks for crème anglaise
- 1 pinch fleur de sel (flaky sea salt)
- 1 tsp liquid vanilla extract
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 20. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Melt the butter in the saucepan over low heat and let it cook gently until it turns a fragrant hazelnut brown.
- Strain the brown butter through a fine strainer to remove the solids and let it cool for 10 minutes.
- Whisk the powdered sugar, almond flour, flour and fleur de sel together in the bowl so there are no lumps.
- Whisk in the unbeaten egg whites until smooth, without overmixing.
- Drizzle in the warm brown butter with the vanilla extract, stirring with a spatula until fully combined.
- Chill the batter for 1 hour, then fill the buttered molds three-quarters full.
- Bake for 12 minutes at 180 °C (350 °F) fan until golden, then unmold onto a rack.
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