Perfect Classic Financier recipe | Detailed steps on brown butter included
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- Опубликовано: 17 авг 2021
- ★Online Classes★
For more online classes please visit: hanbitcho.com/course/
Financiers are gold!
They are actually quite different to madeleine as they require brown butter and egg whites (only egg whites). They are actually very similar to madeleines in terms of the steps so the only thing you need to focus on is to make good brown butter.
▶Detailed video on how to make BROWN BUTTER◀
• Secret techniques for ...
▶Vanilla Financier◀
All ingredients need to be at room temp (20°C) apart from the melted brown butter.
Quantity: 6 financiers
Brown butter: 67g
Egg white 82g
Sugar 52g
Vanilla Powder 0.7g
Honey 15g (helps keep the financier moist)
Almond Power 42g
Cake Flour 33g
Baking Powder (optional) 0.5g
*Baking powder will give you a more puffed-up and slightly lighter financier. The overall taste will be pretty much similar.
*Vanilla powder: You can make vanilla powder by drying out used vanilla beans and grinding them into powder. I will upload another video separately that covers this. If you don't have vanilla powder, you can scrape vanilla seeds and use them (if using vanilla seeds, then reduce the quantity to half)
① Watch the video for instructions on the brown butter.
② Add egg white, sugar, vanilla powder and honey into a bowl and whisk.
③ Once the mixture looks well mixed, sift in the almond powder/cake flour/baking powder
④ Add brown butter of 40~50°C and mix well.
⑤ Bake at 180°C for 9~10mins (Pre-heat to 200°C)
Decorate them whichever way you wish! I used small cute pipettes (maple syrup inside)
How to store: Store in air-tight container and store at room temp up to 4~5 days.
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Shop Name: Hanbit Cho Korean Bakeware
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★슈가레인 베이킹 스튜디오 수강 문의★
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#financier #madeleine #sugarlane #조한빛 #슈가레인
![[ Financier ] Chef pâtissier teaching all with subtitles](/img/1.gif)
Sorry everybody I have deleted 30 videos by mistake and I am in the process of re-uploading them. Pls be patient!
Hi Hanbit, I will revisit most of your videos and click like....thanks for making high quality baker's video .kamsahamida
I will watch every single of them. thank you for sharing, Chef Hanbit! Love your videos, it's easy to understand :D
Hello! Just ask if you have exact amount of the ingredients? Thanks
Hi Chef.. does the recipes here same as in your online class ?
I just love watching these videos! It's fascinating to learn why the steps are done a certain way, even if I'm probably not going to make them myself.
Glad you like them!
Went to Korea recently and it was my first time discovering and trying financier! I couldn’t get enough of it and ordered it at almost every cafe I went to. I miss it so much and i’m so glad I found your video, now I can try to make it myself! Thank you for this really easy recipe and instructions 😊
Amazing!
I had 7 egg whites on hand (from making tiramisu) so I've made financiers repeatedly using your recipe. They came out super delicious every time. Thank you for your effort chef. No need to stress yourself with the reuploading. I'm gonna rewatch them all anyway.
Sounds great!
Same here 👍
@@HanbitCho hi chef suggest for eggless plz
OMG!! I tried a financier with different chef's recipes and then this recipe has topped!! 와우 쉐프님 레시피로 하니까 헤이즐넛 향이 확 올라오고 진짜 맛있네요!!!
ㅎㅎㅎㅎ 감사합니다~
I am so happy I found your channel! You have a very passionate personality that is infectious to others. Watching you gets me excited to bake!!! Happy to be a new follower!!
Thank you so much!!
Thank you ! I baked it just now with a pinch of baking powder . It came out so good .
My pleasure 😊
my aunty from japan (she’s a pastry chef) made these for me as a gift, and i want to make some too!!! thank you for the video 🥰
Wonderful!
I love you man! watching baking videos have never been fun expect now :)
Glad to hear it!
Made these yesterday with baking powder, came out great!!
Thanks a lot Hanbit!
My pleasure 😊
마들렌이랑은 또 다른 느낌으로 버터를 태워서 만드니까 신기하고 부드럽고 몽글몽글 최애입니다…🧈
네 감사합니다~
Great video, perfect recipe! I used this for my Pastry trial and...landed the job as a Pastry Sous! Thanks! ❤🎉
nice!
피낭시에 먹어보고 레시피 찾다가 여기까지 왔는데, 손이 너무 고우시네요. 🙌
ㅎㅎ감사합니다.
Glad I came across your video. Looking forward to duplicating this delicious recipe to share with friends! Excellent presentation skills! Thank you! 😊
thanks!
I love your enthusiasm. You have a lovely presentation style. Just brought some financier tins (but need more) when they come will try the recipe Thanks
thanks.
It looks so delicious !! Thanks for sharing!!
Thank you too
Great simple recipe tasty cake. Added an orange juice and orange zest glaze and it turned out great
Wonderful!
These look great can't wait to try 😊
Thanks!
Thanks for the tutorial and detailed instructions.. Finished baking and the outcome is delicious and aromatic, similar to the one I bought from my favourite bakery.
Sounds great!
I love financier very much.
I love your recipe.
Thank you so much
Hanbit has the most beautiful collection of induction cookers 😄
lol i don't really like induction though - i prefer the old style burners.
I will try it for sure 👏🏻 thank you hanbit ❤
You're welcome 😊
수고 많았어요!! 한빛 쉐프님!!!
감사합니다.
Your voice..... music to my ears 😃. Love your recipes. Gong-yuhae jusyeoseo gamsahabnida
My pleasure 😊
I really love mr. Cho tutorials. 😅😂😂😂😂i don't know why but i can't help watching your videos now
Glad you like them!
So yummy this financier, thanks chef
You are most welcome
Rooting for you Hanbit!
Thank you!
Awesome content Chef 😍
Glad you like it
Can't wait to try it 🌹🌹
ok!
Looks perfect,hope i can do that
good luck!
Thanks Hanbit
thank you so much!
Nice chef.thank you for sharing
Most welcome 😊
Great recipe, thanks 👍
My pleasure 😊
Your French pronunciation is perfect chef! no worries
lolll
Very informative and yummy !
Glad you think so!
Thank you so much chef
You are most welcome
Beautiful
Thank you
Hi chef i tried ur it's awesome 👌 thanks chef
My pleasure 😊
Hola, nueva suscriptora, saludos de una charrúa en México
hola!
Exited for the black sesame financier, with black sesame tuile !
ok!
Hey Hanbit, love your videos!! In Japan, I've tried this "maple momiji financier" it's this small financier in the shape of a maple leaf. And it tastes so good, I couldn't stop eating it. For this recipe of yours, can we add more maple syrup at the end for it to have a stronger maple taste, for it to become a maple financier?
hmm i think it might work. never tried it that way! give it a go!
Excellent, while making this, i have excess egg yolk which i can then use to make carbonara and flan!!!
nice
I’ve just bought a silicon financier mould… ready to bake next week. Thanks for the recipe🙏🏻👏🏻👏🏻👏🏻
Any recipe suggestions to make use of the egg yolks? 🙏🏻 thanks in advance..
you need to bake at higher temp for silicone molds - just remember that. less heat conduction for silicone.
also watch my creme brulee video to use up the egg yolk!
@@HanbitCho thanks for your temp advice. I noticed your oven is Unox. So will fan force recommended or top bottom heat for this recipe?
Love your videos ❤️ So detailed and helpful
Glad you like them!
Hi Hanbit , Thank you so much for the videos , can we use icing sugar or white Granulated sugar pls ?
yep either!
I'm here because of Tzuyang 😊 but this is oddly satisfying for someone who doesn't bake.
lol
Hi Hanbit, i always love your recipes since it is not overly sweet 😍. I'd like to ask about the amount of brown butter in the recipe. Is the 67g the net amount (the weight after the butter is browned) or the cold butter before being cooked?
it's the net amount!
@@HanbitCho ok thxx ^_^
Hi chef, love your recipes. Thank you for all your amazing videos. May I ask what’s the size of the financier mould please?! Thank you 🙏
oh it's a standard financier size that you buy on the internet!
@@HanbitCho Thank you very much for your reply. The height is 1.5 cm?!
Can I substitute vanilla powder with vanilla extract? and what ratio should it be? By the way, I love your video so much! Thank you.
oh nope. vanilla extract isn't actually good enough...and won't be a good substitute. vanilla extract isn't strong enough! You can leave out the vanilla - it'll still taste amazing.
Your energy here is different 🙂 👌 you look excited..informative though 👍
lol i was younger...
@@HanbitCho in just 4 months and Chef is ageing fast,? ✌️😁
Hi hanbit, I like your video very much!
Do you mind to make a video to teach how to make butter cake? In both whole egg method and separated egg method. Thanks
Sure 😊
@@HanbitCho thanks and look forward. Because buttercake is very basic cake but is hard to make it well
Annyonghaseyo Chef Hanbit 👋
You are such an awesome teacher, I hope your channels grows to millions soon.
May I check with you:
Sometimes oil leak out of the financiers during baking in the oven. This happens once when I chill my mixed dough for 1hr before baking and another time I guessed it could be that my egg whites were not room temperature, they were from the fridge.
Could these have caused the oil leak during baking ? And if I want to increase my almond flour what is the maximum I can adjust ?
Kamsahamnida 🤗🙏
hmm not sure - never experienced it before. maybe the batter wasn't mixed well from the start?
@@HanbitCho thanks Chef Hanbit, I will try mixing well. Thanks for your kind teaching. 🙏🤗
Keep working hard
thank you!
Hi ! Hanbit
this recipe is amazing!
may i ask the unox fan speed?
thank you !
yeah i use fan speed 2
I just did this recipe a while ago and they were delicious! I have one concern though, I was aiming for that cracked effect on the top but it came out seamless. I used financier pan that has a cavity depth of around 8 - 9mm. Length is 8cm, Width is 3.7cm. I filled the cavity at 90%. I preheated at 200C and baked at 180C. Do you think it has something to do with the depth?
hello!
Hi Hanbit, the maple syrup pat (wrong spelling?) looks really cool. May I know where can I buy them? Tks
oh the silicon mat! you can buy it on amazon! silicone baking mat.
Hi Chef, thanks for sharing the recipe! Which brand do you use for metal molds like this? I don't think I've seen thhen here in Europe, they look very solid. Thanks!
korean ones.
Hi chef . Thank u for the recipe.
Can we use granulated sugar ??
Yes you can
Hi Hanbit! Making this recipe soon and I'm wondering if the one- to two-hour rest gives a better end product. Thank you!
oh it can - but I get good results without the rest!
Hi Chef Hanbit, Quick check - is the taste purpose to be more dense or fluffy?
somewhere in between!
Hi, Can I use all Almond powder without cake flour, will it change the flavour and texture of the Financier? Thank you for your reply.
yeah you do need a bit of flour.
I am wondering if I could use a different mold if I don’t have a financier pan?
I love the way you pronounce "butter". haha
lol
It's always good information. Thank you always, and it is an honor to get to know Mr. Cho through Coffictures. I'm going to make a pinangsiae. Where can I buy maple syrup at the end? I really want to meet you soon with Sugar Lane class.
코스트코 가시면 됩니다.
@@HanbitCho 감사합니다
If I don't have the financier mould (pan), can I use a regular round cake tin and bake it like a normal cake? I'm very curious to try this recipe, specially because of the butter. Very interesting!!
i think it'll work but not sure.
Looking forward to making blueberry muffin cake. Maybe there are other flavors?
yep.
Hi Hanbit, I made these with a silicone mould and i didn’t get that rise. maybe because of less heat conduction with the mould? what temperature do you recommend baking these with a silicone mould?
they still tasted amazing though !!!
yeah silicone is completely different to metal! needs to be baked at a higher temp.
You make these look much easier than following along from a recipe book - not to mention they look so delicious too!
Glad you like them!
Wonderful! 🎉 another great recipe to make with left over egg whites! 👏🏼 👏🏼
Chef, what is your logo made out of? Is it also edible?
oh it's waterproof paper
@@HanbitCho oh! Great idea!
Chef hanbit one more question. Can I rest the batter overnight before baking them?
oh yeah you can do that. but usually you would do it for a few hrs.
Hi Hanbit, may I ask where do you get the pan from and also what is the height/deep of the pan please? cheers
yeah I got it in Korea! the dimensions are same as the standard dimensions for a financier pan.
@@HanbitCho thank you!
The French pronunciation was good !
haha thanks!
Hi Chef! Can we keep the batter overnight in a pipping bag before baking? Thank you!
yeah you can.
Can i use vanilla extract?
Btw, really love your voice 😍
Sure 😊
Hi chef pls I have inquiry: if we don’t have cake flour can we use regular flour and thus do we need to add baking powder and what will be the ratio… and also can we use vanilla essence instead of powder many thanks 🙏
yep yep
👏👏👏
한빛 셰프님, 휘낭시에 틀은 어디서 구하셨나요? 지금 뉴질랜드 거주중인데 휘낭시에 틀을 검색하면 모두 실리콘몰드만 나옵니다. 메탈과 실리콘몰드로 했을시 차이가 있을까요? 또, 휘낭시에 틀 사이즈도 여러가지인데, 무슨 사이즈가 젤 좋을까요? 영상 너무 잘 보구 있습니다.ㅎㅎ
한국에서 아무데서나 구하기 쉬운 가장 흔한 휘낭시에 틀을 사용했어요. 실리콘은 오히려 잘 사용하지 않아요. 굽는 시간/온도는 많이 달라집니다. 한국에서는 휘낭시에 사이즈가 거의 그냥 딱 정해져있어요~
@@HanbitCho 답장 감사합니다~ 실리콘으로 살려했는데 안사길 잘했네요 ㅎㅎ 뉴질랜드에는 휘낭시에 파는곳이 없어서 만들어 보려구 했지만 틀 구하는것부터 쉽지 않네요 ㅜㅜ 그래두 한빛 셰프님덕에 맛있는 레시피 많이 배우고 있습니다! 감사해요~
Can we use vanilla flavoured powder instead of pure vanilla powder? Thanks!
yep
안녕하세요 영상보고 도움 많이 받고 있습니다 감사해요. 질문이 있는데요 이게 계란 그램수를 맞추기가 힘든데 (계란을 이왕이면 안버리구 쓰고 싶어서요^^).. 꼭 지켜야할 비율 같은게 있을까요?? 예를 들면 계란:밀가루 등 가루류 : 버터 비율이 있다든지요 ㅎㅎ 베이킹 초보라서 여쭤봅니다
계란 깨서 풀어서 재시면 됩니다~
Hi, Chef. I just want to make sure something. The 67 gr of brown butter is the weight of brown butter itself right? Not the weight of butter that we use to make brown butter?
yeah thats right.
Hi there,may i know 67g is brown butter or butter that haven't been reducing?
yep it's brown butter after reducing. brown butter before reducing is called just butter!
Can we heat up the brown butter if the temperature falls below 45deg by the time we’re making the batter?
oh yeah you can!
Hello chef! I wanted to know about French pastry, if possible! Thank you!
Noted
Thank you chef
바닐라 파우더 대신 바닐라익스트렉으로 대체 해도될까요?? 영상 항상 감사합니다!
맛이 달라질겁니다~
I do have a question. All countries have different ingredients, and I have never heard of vanilla sugar. Can I use essence or paste instead? I could make vanilla sugar by adding a couple of vanilla pods to a jar of caster sugar. That would work
it's just vanilla powder.
Hi! I love this simple recipe but is there any substitute for cake flour? I googled a substitute and it said to add some cornstarch to Ap flour…could i do that?
yep you can do that.
@@HanbitCho thank you so much. I’ve been wondering if I can do that for a while with other recipes that also call for cake flour.
Dear Hanbit, can I brown my butter using oven ? ( by putting butter in a stainless steel bowl and cover with a stainless steel lid ) , in this way, my kitchen won’t feel greasy …😬
Kindly advice
yeah i think so but not sure.
hi chef.. do you have croisant recipe ? belgian waffle ? thanks
oh i'll upload that later.
i made it! it didn't rise a lot, so there wasn't the crack. i think the texture is alright, but might be a bit too eggy? the butter i used may have also played a part, because it didn't have a strong butter taste.
i think it's a bit too sweet for my liking, so i would suggest halving the sugar for anyone who is not that big of a sweet tooth.
it doesn't have to rise a lot as its financier. it's ok.
Hi may i know the almond powder you use is blanched almond flour or blanched ground almond?
yeah its ground almond
Hi Chef Hanbit! I enjoyed watching your videos as I recently just started my home-based baking business. Would love to give this recipe a try! May I know the recipe for 8 financiers? How do I calculate which to add more or less? Hope you will be able to reply me :)) Thank you!
you just need to scale everything up or down by the same ratio!
@@HanbitCho thank you! :)
Hi Chef Hanbit, can this be made with almond flour only?
Yes, absolutely
Dear Hanbit, I couldn't find any video for 'Canele" . Could it be possible to have 1 video how to make Canele?
right.
Hi can you link the baking pan that you used in this video? please
got mine locally.
Can I double the ingredients ?example you hv 33g of cake flour in your recipe can I hv 33g x2=66g offlour?
yes that's right.
Chef why we're not using whole egg?
Hi, may I know how to store these financier? In fridge or room temperature? Can I reheat in microwave before serving?
yeah room temp sounds good.
Hi chef hanbit. Looove watching your channel! I tried this recipe twice but both times, my batter in the end turns like a paste instead of runny! It happens espcially after i add the brown butter! It still tastes delicious but i still cannot get my head around what i could be doing wrong! 🥴
think it's ok.
@@HanbitCho oh really? That is such a relief. Thankyou!!🙏
Chef hanbit.. Can i lower the sugar? If I lower the sugar what will happen?
oh reducing it like 10% should be fine.
Hi Hanbit 👀 what brand of butter do you recommend 😋
oh I use president!
@@HanbitCho thanks!