Financier

This formula makes a very airy and light pastry which is time sensitive. As the pastry sits out it gets more sugary and sticky because of the sugar. It ends up very similar to mandelines because they are time sensative and cakey and baked in molds.


This formula is adapted from the Michel Suas Book Advanced Bread and Pastry, A Professional Approach, Pg. 502

Formula: yields approximately 30 demi sec cookies
Petits Four: demi sec
264% Powdered sugar, 177 g
96% Almond meal, 63 g
100% Bread flour, 67 g
2.40% Baking powder, 1/3 t
Each, Vanilla bean, 1/4
24% Trimoline, 15 g
144% Butter, browned, 95 g
268% Egg whites, 178 g
Total: 898.40%







MOP: 

• Brown butter, you do not need to baby sit the butter while it browns. And you do not need to stir or move the pot until it boils.
• Strain through a cheese cloth in a non metal bowl, so that it will keep the butter warm during the next mixing process.
• Sift dry ingredients.
• Add the vanilla, trimoline. Mix with a padel attachment.
• Add egg whites in sections.
• Add body temperature butter until it incorporates. The mixture should be liquidy and runny. 
• You can hold the batter in a parchment lined pan for 3-4 days.
• Like Madelines, you want to let the batter rest for a minimum of one hour. Ideally overnight so that it is easier for piping.
• Bake to order