Le Financier, its history and our best addresses
A small ingot-shaped cake, the financier continues to seduce young and old alike. If it has conquered pastry chefs, the food industry has also happily seized upon it.
Its origins date back to the 17th century, when it was named visitandines after the convent where it was made from almond powder. But it wasn't until 1890, near the Bourse in Paris, that a pastry chef named Lasne took up the recipe, giving it the shape of an ingot in a nod to his "financial" customers. His basic ingredients: butter, almond powder, flour, sugar and egg whites. Here's our selection of traditional or interpreted versions.
Fabrice Gillotte, Beurre Noisette, Dijon
In addition to his plain financier, Fabrice Gillotte, Meilleur Ouvrier de France chocolatier-confiseur, makes two other versions in his Beurre Noisette boutique. "Our hazelnut financier is made with home-made Piedmont hazelnut powder to master the quality of the dried fruit in terms of taste and granulometry. It is prepared on a hazelnut butter base and topped with hazelnut slivers to provide a crunch that contrasts with the fondant of the cupcake." And because he's a chocolatier, why not try the chocolate version made with Ferragnès almonds from Provence and fruity cocoa from Ecuador? Bluffing!
- Where? 50 rue du Bourg, 21000 Dijon
- www.fabricegillotte.com
Beurre Noisette - Naoto Ishimaru
Christophe Michalak, Boulangerie Michalak in Paris
Very generous, its shape is oblong and slightly domed. Ultra-soft, ultra-melting, ultra-smoky, Christophe Michalak's financier is a Parisian must-have. "It took me years to develop this now signature recipe. When I was living in Japan, 70% of my turnover came from the sale of financiers, and that's when I improved and validated this collector's recipe: Piedmont hazelnut and Lebanese orange blossom." A must-try at least once in your life at Boulangerie Michalak.
- Where? 60 Faubourg Poissonnière, 75010 Paris 10
- www.boulangerie-michalak.com
Delphine Michalak
Hugues Pouget, Hugo&Victor in Paris
A signature of the House, the financier is available here according to the season. Made with Charente-Poitou PDO butter, almond powder and a touch of honey to make it even more melt-in-the-mouth, the financier can be enjoyed in its plain, ingot-shaped version, or in its hazelnut-covered, praline version, which is shaped more like a tray. Don't wait any longer!
- Where? 40 Boulevard Raspail, 75007 Paris
- www.hugovictor.com
Camille Gabarra - DR
Joël Defives, Boulangerie Baptiste, Paris
Joël Defives' traditional almond "Financier" is made with hazelnut butter and white almond powder. Most often covered with flaked almonds on top and deliciously crunchy, it's very melt-in-the-mouth. "While we make the traditional version all year round, we also make a pistachio version with pistachio or raspberry slivers in season, as well as a praline hazelnut caramel financier." A must-try.
- Where? 17 rue des Moines, 75017 Paris
- www.boulangeriebaptiste.fr
Joël Defives - DR
Pascal Hainigue, Auberge de l'Ill, Illhaeusern
"For these traditional cookies, I like to stick to the basics. What's important for me is to make a beautiful hazelnut butter that brings the perfume, then a beautiful baking for a nice caramelization on the surface and a very melting heart. 100% almond, I like to add a few slivered almonds on top." Although not yet served at the Auberge de l'Ill (5 toques d'Or), the pastry chef likes to make it from time to time for pleasure.
- Where? 2 rue de Collonges au Mont d'Or, 68970 Illhaeusern
- www.auberge-de-l-ill.com
Hugo Loisel - Lucas Muller
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