Topic: Financier

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Posted at August 28, 2006, 8:41 am:

Hello!

Can anyone explain to me why most pastry chefs instruct to leave financier batter in the refrigerator overnight? Does anyone have success WITHOUT doing this? I think the claim is that it makes them lighter but is this a myth? I would like to make the batter and pour them immediately, OR as a compromise maybe just let them set 20-30 minutes in the refrigerator to chill, then pour into the pans. Do you think this is a good compromise?

Thanks for your thoughts,
Zach

Original of the message was taken from http://www.cheftalk.com/forums/

Replies:

Zach, I'm pretty sure that it's not a myth.

Thanks.

i believe i read somewhere that you let it rest overnite because the a...

Can someone please explain what a financier batter actually is? Never ...

Almond flour, eggs, sugar, flour.

Note that it's egg whites and the butter is browned and added hot.

Made thousands of the little buggers at asst.

Thanks I just learned something Joe

I am not a big financier fan, but that browned butter.

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