For the end of year, I prepared a duo of financiers with my son for his teacher: yuzu with black sesame and mandarin with gianduja. Both were so yummy, and the teacher loved them, but I think the yuzu one won the battle! 

Here is the recipe of the yuzu version, do not hesitate to comment if you want the other recipe.

Zoom

This financiers are made of:

  • financier batter flavored with yuzu and lemon zests

  • yuzu glazing with black sesame

Yuzu financier batter

This batter is simple to prepare. It just requires resting time in order to have the perfect texture and shape (the little hump). You can prepare the batter up to 3 days in advance and leave it in the fridge (properly covered directly on the surface with a cling wrap), or frozen for up to one month.
The quantities below are adapted for 15 small round financiers. If you wish to prepare smaller ones you have to adjust the baking time (which definitely depends on the oven as well).
Once cooked, the financiers can be stored in an air-tight container at room temperature for up to one week, or frozen for for up to two months.

Print Recipe
Prep Time 20 mins
Cook Time 8 mins
Resting Time 6 hrs 15 mins
Total Time 6 hrs 43 mins
Course Dessert
Cuisine French
Servings 18 small pieces
Calories 70 kcal

Equipment

  • Scale
  • Saucepan
  • Sifter
  • Nylon mesh strainer
  • Stand mixer with flat beater
  • Microplane grater
  • Silicone rectangular moulds (check picture below)
  • Cling wrap
  • Piping bag
  • Cooling rack

Ingredients
  

  • 60 g Butter
  • 85 g Icing sugar
  • 30 g Flour
  • 65 g Almond powder
  • 1 pinch Baking powder
  • 1 g Table salt Better to use a precision scale
  • 90 g Egg whites 3 egg whites
  • 1 piece Lemon zest
  • 30 g Yuzu puree

Instructions
 

  • Brown the butter*: place it in the saucepan on medium heat and cook it until it starts forming bubbles and then when the color turns to caramel and it stops "singing" transfer it into a bowl to stop the cooking process and strain it using a thin nylon mesh strainer. Do not hesitate to scrape up the brown bits at the bottom of the saucepan, and press on the mesh with a spatula to extract the finest brown bits, this is where all the flavour is!
  • Sift TOGETHER flour, icing sugar, baking powder and almond powder.
  • Place them in the bowl of the stand mixer equipped with the flat beater. If your almond powder have big grains left in the sifter, do not hesitate to add them to the rest of the powders.
  • Add the egg whites gradually until well combined.
  • Add the butter (just little warm, around 45/50°C) and combine using the flat beater.
  • Add the lemon zests and yuzu puree.
  • Cover the batter with cling wrap directly on the surface and let it rest for a minimum of 6 hours in the refrigerator.
  • Once the batter rested, pour it in the piping bag, and cut the tip. Fill the holes of the silicone molds leaving 3mm to the top (approx. 20g in each hole)
  • Place the molds in the fridge for an additional 15 minutes.
  • Preheat the oven at 190°C.
  • Bake for 8 minutes (check the doneness the financiers should be springy and gold colored).
  • Let them cool down on a cooling rack before unmolding them.

Notes

Please refer to the Montage section below.
* Please refer to the Essentials page.
 
Keyword Batter, Financier, Yuzu

Montage

While the financiers are cooling, roast some black (or yellow) sesame seeds for 5 minutes in the oven at 150°C. Meanwhile, prepare the glazing: mix 60g of icing sugar with 15g of yuzu puree. 

Glaze the financiers with a thin layer of this mixture (in order to have a balanced and not too sweet financiers). Sprinkle a few sesame seeds. Let the glazing set for a few minutes.

Bon appétit!

Additional comments

While preparing the batter, don’t skip sifter the powders together as icing sugar and almond powder can clump and the latter can sometimes have large almond pieces in it. 

In some recipes almond powder is partially (if not all) replaced by hazelnut or pistachio powder. 

The resting time is important to get the perfect moist texture, and also to let the flavors develop. You can prepare the batter in the morning and cook it in the afternoon for a perfect afternoon tea.

I recommend to place the mold in the fridge for 15 minutes after filling its holes with the batter in order to have a thermal shock, which will allow the hump to form during the cooking (like for the madeleines). 

The silicone molds are not the best suited to bake financiers and they require longer baking time, but they are cheaper than the steel ones, and the results comparable. I invest in good quality molds though. I used these ones for this recipe (Silikomart, each circle has a diameter of approx. 3cm):