The recipe for Éric Kayser’s famous financier
Rediscover the taste of your childhood by following the steps of this easy recipe presented by Éric Kayser.
These moist little cakes, with their delicious almond and butter flavours and texture that’s as dense as it is melting, will accompany every moment of your day, from breakfast to dinner.
- 85g egg whites.
- 130g caster sugar
- 65g almond powder.
- 41g flour.
- 1 pinch baking powder.
- 78g melted butter.
- 3g liquid vanilla.
- A whip.
- A small potehole
- Un beater
- A large spoon.
- Molds.
- Kneading: 2 minutes with a mixer or 10 minutes with a whisk.
- Rest: 15 minutes
- Baking: 35 min at 150°C
On one side, beat your egg whites in a mixer until light and fluffy.
On the other, whisk together your dry ingredients: sugar, almond powder, flour and baking powder.
Make sure the mixture is smooth.
Add this mixture to your lightly beaten eggs in your mixer at first speed.
Add the melted butter when the new mixture is smooth.
Add the vanilla at the very end of kneading.
Leave the dough to rest for 15 minutes.
Butter your molds if they’re not silicone.
Fill them two-thirds full.
Even out the surface of the financiers with a spoon or dampened fingers.
Bake for 35 minutes at 150°C
And enjoy with your eyes closed.
Join our adult baker training program for a career change.
We also offer the CAP Baker diploma eligible for CPF funding!
Find your distance learning bakery training with Éric Kayser School or contact an advisor at +33 1 46 00 69 03.
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