The financier is a well-known sweet tooth. Its recipe, very simple to master, is accessible to all. Recently, when I started making them, I had an idea to test a savory financial recipe in addition to their sweet version. A recipe: twice the pleasure and zero waste of time!
It is 5 p.m. It’s almost no longer the time for a snack, not yet that of the aperitif… What to do? What if I told you that with just one recipe you will please both sweet tooths and lovers of savory sweets, would you follow me?
What to do with egg whites?
The tile. You have just used egg yolks but the whites are still on your hands. Instead of letting them languish in your fridge, recycle them! At home, cooking is zero waste.
However, these famous egg whites do not offer a lot of reuse solutions. Real chefs will be able to challenge themselves on the recipe for meringues… but they are still out of reach for me. Simpler: the salty financial recipe for an aperitif. Often forgotten but yet delicious and light (yes, yes), these cupcakes are a delight.
Salty financial recipe for the aperitif vs sweet for the taste
We all know the financial recipe (or almost). A few simple ingredients, a handful of minutes in the oven, you don’t even need yeast, this is THE beginner’s recipe par excellence. However, butter, sugar to excess … This little bit of pleasure can often prove to be a caloric hole. Rest assured: I have the solution! Without butter and preferring icing sugar, the recipe I suggest is as light as possible.
But then, how do you transform these sweet little cookies into aperitif cakes? In fact, nothing could be simpler: egg white and flour combine wonderfully to form the perfect base for any treat. Obviously, forget the sugar for your salty recipe! Unless you really like sweet and savory …
For the garnish, I have personally opted for a recipe inspired by the Mediterranean which I detail below. Above all, do not hesitate to let your imagination run free by replacing the ingredients I have chosen! Fish version (tuna-courgette, for example), veggie version (eggplant-pepper-spinach), carnivorous version (minced meat and tomato)… My recipe is perfectly adaptable to all tastes.
The recipe of the financial duo
I will offer you a recipe in two parts: the first, very simple, will serve as the basis for both recipes. The second will be different from one version to another: sweet vs salty. Of course, if you do not want to cook both types of financiers, it will be enough to halve the amount of the ingredients that make up the base.
The financier is usually cooked in a dedicated mold (see below). However, you can completely use a cake mold which will then allow you to cut slices of the thickness of your choice to recreate the suitable shape of the financier.
For the base:
- 6 egg whites
- 60 grams of wheat flour (type T45 or similar)
- 120 grams of almond powder
For the sweet version (about 12 pieces):
- 60 grams of icing sugar
- And that’s all !
For the salty financial version (around 12 pieces):
- 40 grams of Gruyere (you can also balance with grated Parmesan if you like)
- 4 tablespoons of olive oil
- 2 slices of Serano ham (or similar)
- About ten slices of chorizo
- 2 beautiful sundried tomatoes
- About ten fresh basil leaves (according to taste)
The preparation of the sweet and savory financier
1 / Preheat your oven to 200 ° C. Mix the flour and the almond powder.
2 / In the bowl dedicated to the savory financiers, mix the Gruyère, ham, chorizo and basil previously sliced (it is important that the pieces are as small as possible). Drizzle with 4 tablespoons of olive oil and mix.
3 / Pour half of the flour-almond mixture into the salted bowl.
4 / Add the sugar to the remaining flour-almond mixture.
5 / Whip the egg whites. They must be very firm.
6 / Divide them in half and gently incorporate them into your two preparations.
Butter your financial mold if necessary then pour your preparations. I also recommend cooking them in two separate batches because the cooking times vary slightly.
Cook the sweet financiers for about 15 minutes and the savory ones for 25 minutes at 200 ° C. Rely on the golden color of your cookies rather than the timer to stop cooking: they will be ready to eat when they are golden brown on the top.
If this recipe has whetted your appetite, continue on the salty side with a salmon tataki and on the sweet side with Michalak’s Parisian flan recipe (which I tested just after the tiramisu).