I discovered Philippe’s work a few years ago, in the pages of the magazine Fou de Pâtisserie. His financiers were as appetizing as they were delicious. I was delighted to find him recently on his new blog, Pâtisserie Passion, where he shares his recipes, including those of his famous financiers. I did not resist.
As it’s the season, I made them with blackberries. Hmmm! They are melt-in-the-mouth, delicately scented, simply wonderful. They were a huge hit with me.
One of Philippe’s secrets is to prepare the dough in advance. “While the dough is resting, each particle of flour will gradually absorb the moisture contained in the dough. The starch grains will swell and create the essential network for good homogenization of the dough and good development after cooking.
So, forget your usual financial recipes, and try this one. You will enjoy! I challenge you to manage to eat only one…
105g egg whites (about 3)
50g ground almonds
40 g T45 flour
blackberries, slivered almonds
Whisk egg whites and sugar, just to combine.
Add the almond powder and flour. To mix together.
Melt butter over low heat. Stop when it becomes “nutty”, with a light golden color.
Pour the butter over the mixture, in several times while stirring.
Leave to rest for 2/3 hours at room temperature, then set aside for 12 to 24 hours in a cool place.
Preheat the oven to 180°C.
Grease 6 small tartlet moulds, then distribute the dough.
Add blackberries and a few slivered almonds.
Cook for 20/25 minutes.
To finish: It is possible to make a big financier. I tried it too, and it’s so good! Then cook it for about 40 minutes at 160°C.
It’s blackberry season, so let’s take advantage of it.
You can also use other fruits or other flavors…