As soon as we got Thomas Keller’s new Bouchon Bakery cookbook, I knew I had to bake something from it immediately. The recipes are very accessible for a home cook but just a touch more complicated than what I’m used to baking. I followed this recipe exactly and couldn’t have been happier with the results.

Financiers are one of the classic petit-four cakes. They have moist centers and crispy edges and while they’re best eaten the day that they’re made, they can also hold up a few days as long as they’re covered. While typically baked in individual financier molds, I used what I had on had which were these mini-muffin pans.

This recipe is much more precise than my usual measurements and directions but when it comes to precision, I trust Thomas Keller and it paid off. For baking more complicated recipes, it’s always worth measuring by weight with a scale rather than measuring cups and spoons.

120 g. Sugar
40 g. AP Flour
60. g. Almond Flour
100 g. Egg Whites
100 g. Brown Butter, Still Hot (see below)

1. Preheat oven to 425 degrees.
2. Brush mini muffin pan with butter and freeze to harden the butter.
3. Add the sugar, flour and almond flour to a large bowl. Whisk to break up any lumps.
4. Make a well in the center and whisk in the egg whites gradually until all ingredients are well combined.
5. Whisk in the brown butter in two additions. The butter should be hot so the batter emulsifies.
6. Add the batter to the muffin pans, filling almost to the top.
7. Lower the oven temperature to 350 degrees and bake for 12 minutes until a toothpick inserted in the center comes out clean.
8. Immediately remove from the muffin pans and let cool on a cooling rack.

Brown Butter:
1. Melt the butter in a large sauce pan over medium heat, continue to whisk to keep it from separating.
2. Keep whisking to keep the solids that settle on the bottom from burning.
3. When the butter is caramel colored, remove from heat and strain, discarding any solids.


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