Financier is a sadly under appreciated pastry (along with the kouing amann, but that's another show), and its about time someone champions its richness, ease of preparation and above all, its use of brown butter. This miniature cake utilizes fresh, summer berries and highlights them in a moist, nutty medium. One can use feasibly any small fruit (and any nut flour/meal, for that matter), and it will work relatively seamlessly. Fruits with a high water content might add a few minutes to the final cooking time, though. I like the winey, tartness of blackberries in this application. Large berries, like strawberries, should be sliced into wedges before using in the recipe. If your berries are particularly juicy, it might help to freeze them before using, as they may smash during the process.

Share: