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Financiers with salted butter caramel sauce Recipe

Delicious little French sponge cakes made with almond powder and served with a divine caramel made with salted butter.

  • Preparation
  • Cooking time
  • Rest time
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(12 votes) 4.4/5
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  • Mixed nuts (almonds, hazelnuts etc) : 30 g
  • Icing sugar : 175 g
  • Egg white(s) : 150 g
  • Plain flour : 50 g
  • Unsalted butter : 150 g
  • Ground almonds : 85 g
  • For the sauce
  • Caster sugar : 200 g
  • Double cream : 200 ml
  • Salted butter : 50 g
  • To line the mould(s)
  • Unsalted butter : 20 g
  • Plain flour : 20 g
  • ETAPE 1

    Preheat the oven to 200 degrees Celsius.

  • ETAPE 2

    Whisk together the egg whites, sugar, flour and the almond powder.
    Melt 150g of butter and cook until it turns a hazelnut colour. Add to the egg whites & almond mixture.

  • ETAPE 3

    Pour the financier batter into flexible silicone moulds and bake for 15 minutes.
    Place the sugar in a heavy-based pan and melt without stirring to achieve a caramel.

  • ETAPE 4

    Once all the sugar has melted and taken on a dark colour, add the salted butter, mix, and then gradually add the double cream.

  • ETAPE 5

    Remove from the heat and leave to cool.
    Serve the financiers with a drizzle or caramel sauce.

Chef's tip

«You can replace the ground almonds with other ground nuts such as hazelnuts or pistachios. To add a little crunch to your financiers, place a whole nut in the base of each individual mould and pour the batter on top.»

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