Small rustic cakes dusted with powdered sugar on a dark surface, photo by Skyler Ewing on Pexels

Brown-Butter Financiers

Chef Amélie Roux argues that a small cake has exactly one honest minute. Learn to build financiers — nutty, tender almond cakes that go from mold to plate in under five minutes, while the edges are still crackling.

Brown-Butter Financiers

Makes: 48 small financiers

rather than transferring it to the molds in an uneven pour. It also lets the oven heat move around the tin evenly.

Unmold at once. Rap a corner or the long side of the tin against your work surface so the warm financiers drop free. Tip: if they stick, give the next batch a heavier pass of butter and flour. Washing the tin with a soft sponge after every use keeps the cups from grabbing.
Using a small sieve, dust confectioners’ sugar over the fresh-baked cakes. Eat immediately — do not let them sit for more than a few minutes.

Financiers are only good freshly baked, so do not try to store them. You can keep the batter in a sealed container, refrigerated, for up to 3 days.

Brown-Butter Financiers

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