Name: Financier Batter
Ingredients: 3 ounces (85 g) cake flour; 10 ounces (285 g) granulated sugar; 1 pound (455 g) finely ground blanched almond meal (see Note); 14 ounces (400 g) clarified unsalted butter or approximately 1 pound 4 ounces (570 g) unsalted butter, clarified; 3 ounces (85 g) or ¼ cup (60 ml) glucose or light corn syrup; 12 egg whites (1½ cups/360 ml), at room temperature; 3 ounces (85 g) chocolate flakes, optional

Preparation info

Difficulty
Easy

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

About

You must complete Steps 1 and 2 of the recipe at least 6 hours or, preferably, the day before finishing the batter, or it may separate during baking.

Ingredients

1 pound (455 g) finely ground blanched almond meal (see Note)
10 ounces

Method

Combine the almond meal, granulated sugar, and cake flour in a mixing bowl. Stir in the egg whites, followed by the glucose or light corn syrup.
Cover the bowl and refrigerate for at least 6 hours or, preferably, overnight, to allow the almond meal to absorb moisture from the egg whites.
Heat the clarified butter to make it fairly warm and liquid, but

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Ingredients

Method

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