They are really good together and have become much more natural in front of the camera since their beginnings. If you look at ATK videos from about 20 years ago, they were so meek and retreating. Now they are confident and bold. Bridget is really clever and funny. She seems like the kind of friend you would want to hang out with all the time because she'll keep you laughing. I still miss Christopher Kimball, though. He had a really dry wit and could mix it up with those two girls which was very entertaining. Plus, he was very creative and a branding genius. Not in love with Milkstreet though, cuz it's brand is a little cold and highfalootin. IMO.
I’m addicted! I stumbled upon this video a few months ago and have probably made 10 batches of these. They’re delicious, quick and easy to throw together ❣️
Perfect timing. I wanted to make some financiers for a book club discussion on The Paris Library. Financiers are mentioned in one of the beginning chapters. I've never made them so I wanted to challenge myself but didn't want to buy another baking pan for those little rectangle shapes. Seeing you make them in the mini-muffin pan solved my problem. Love your show. Can't wait to make them. Haven't even made brown butter before so that will be fun too. Thank you.
So easy, and so delicious. I made this last night once I saw the video. Since I didn't have sweet butter, I just used my salted butter and eliminated the eighth teaspoon of salt in the dry mix. It seemed to work fine they turned out wonderfully. I didn't have any fresh fruit but I had dried tart cherries and added them, very successful. These remind me a little bit of the Norwegian sandbakkel cookies, but much, much easier to make. This one is a keeper.
Young lady, you are so effective, modest and lovely! I should try this recipe, but I’m not sure I’m up to it. But it was great fun to watch a pro like yourself in action!
Made these today and I'm in love. Crisp and nutty with a tender center. Didn't have a mini muffin pan, so I baked then in mini tartlette foil pans. Can't wait for summer fruit to experiment with variations. Thanks ATK!
I made these using 2/3 and half amount of sugar with little almond extract in regular muffin pan, and they were absolutely delicious. The only difficulty is not to finish the whole batch by myself. Thanks for this great recipe!
I’ve never even heard of these before, and today. I stopped at a new bakery in town, and actually tasted a raspberry one and it was delicious. Now I know how to make them!
I am a big fan of yours, I extol your programs and books at the store. I donated all my other cookbooks to the library. I am absolutely gonna make these.
Same, thinking of orange zest. I love incorporating citrus to foods. I bet you can seperate the batter and at lemon to one and orange to the other? hmmm orange or lemon with a dusting of cinnamon on top? 🤔
It sounds like you quoted the Baking Science and Technology Text when talking about the pan. They also have a section on liners. I love the food science lessons.
Financiers are one of my favorite baked items. I first had them in a patisserie in Amsterdam and became obsessed with figuring out what the delicious cakes were called. Some recipes call for lightly beating the egg whites, but this looks like a pretty classic recipe. As a pro tip: if you have a cake pop maker (or any of those little electric griddle/baking machines), they make fantastic bite-sized financiers. I got one as a white elephant gift and I exclusively kept it to make financiers.
Mine too! While I was in Paris and Austria I more than enjoyed them! A simple but so elegant, clean, and just utterly delicious! I love to watch this pro make anything! Sure to be a crowd pleaser!
Thank you for this terrific video tutorial! I wanted to make financiers for hosting my book club meeting to discuss the book The Paris Library in which I first learned of the delicious little cakes! These have become my go-to when I want something quick and easy to make, or bring as a hostess gift/contribution but want something with a little fanciness. They are delicious and always start a conversation! "What ARE these? they are so good!" I review your video every time (and share it often) :)
Bridgit, I just made these it was easy delicious added a tip of spoon Tart Cherry Jam I had made back in the summer it is fantastic sent some pictures to my sister in France Oh La La
In a full-sized muffin pan (Wilton Perfect Results Premium Non-Stick Muffin and Cupcake Pan with 12 Cavities) the recipe only filled 10 cavities half full (half full as instructed in the recipe), so I would definitely double this recipe in future. I could easily have eaten all ten with a cup or two of espresso. Loved the crispy exterior contrasted with the soft interior. I used almond slices on top. I've seen these made with barquette molds and topped with three green pisachios as well. Very pretty. I'll make these again, but I'll definitely be making more than this amount -- at least doubled.
Don't use as much sugar. This recipe had ALOT. I love this show so I was sure they knew what they were doing. But I was so disappointed. They were too sweet to eat. I threw them away. All that almond flour wasted.
Followed this recipe to a T. My batter was slightly softer than cookie dough. Not as flowing like hers at all. No idea what I did wrong. Edit: they came out fine though. We added 1/4 tsp of almond oil to the batche after filling half the cups. Next level.
It makes me wince to see the cutting edge of a knife used for anything but cutting. Use the dull side for scraping / leveling, collecting and lifting, folks.
HELP. Need advice from experienced bakers, I hope this doesn't sound like a stupid question. I want to double this recipe, should I double up every ingredient to do so? Appreciate if u can help me. Thank you.
2 teaspoons!?!?! I LOVE almond flavor but that is insane. A half a teaspoon is a lot imo, I would probably do 1/4 teaspoon. Almond extract is incredibly potent
This looks wonderful! Can these be made keto by replacing the bit of white flour with coconut flower and xantham gum and the cane sugar with an alternative? (or maybe just coconut sugar). Thank you!
You don't need the gum. You also don't need that much sugar. I usually use tapioca flour when making almond cake. If you use less sugar it won't get crunchy on the outside, that is all. You can reduce the sweetener to a a couple of tablespoons and add some vanilla and cinnamon. Some almost extract will punch up the almond flavour.
I'm glad that ATK is finally embracing the weighing of ingredients, but I'd like to see them give weights of each ingredient throughout vs. only doing it selectively. It really is the superior form of measurement, especially for baking.
ATK has had weights in their recipes for as long as I have been using their recipes, and they are the reason my scale sits on my counter full-time. I wonder why our experiences are so different?
Super late reply, but many modern kitchen scales measure in grams and ounces so the recipe is still by weight just the American weight system of pounds vs European kilograms
Bridget and Julia are the best food show hosts since Julia child
and they funny too!
ABSO-FRIGGIN'-LUTELY❤️❤️❤️❤️❤️❤️❤️❤️❤️
Emeril
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They are really good together and have become much more natural in front of the camera since their beginnings. If you look at ATK videos from about 20 years ago, they were so meek and retreating. Now they are confident and bold. Bridget is really clever and funny. She seems like the kind of friend you would want to hang out with all the time because she'll keep you laughing. I still miss Christopher Kimball, though. He had a really dry wit and could mix it up with those two girls which was very entertaining. Plus, he was very creative and a branding genius. Not in love with Milkstreet though, cuz it's brand is a little cold and highfalootin. IMO.
So glad ATK exists ... I appreciate that you increase my technical knowledge and promote straight-froward recipes for delicious food. Thank you.
I’m addicted! I stumbled upon this video a few months ago and have probably made 10 batches of these. They’re delicious, quick and easy to throw together ❣️
Oh my gosh - that looks so incredible...and almost easy enough for ME to try!!
Perfect timing. I wanted to make some financiers for a book club discussion on The Paris Library. Financiers are mentioned in one of the beginning chapters. I've never made them so I wanted to challenge myself but didn't want to buy another baking pan for those little rectangle shapes. Seeing you make them in the mini-muffin pan solved my problem. Love your show. Can't wait to make them. Haven't even made brown butter before so that will be fun too. Thank you.
bridgett is so charming. one of the GOAT’s of modern-day cooking content.
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I love anything almond. I have to make these. Thanks Bridget!
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Looks wonderful. Just the thing for afternoon tea.
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So easy, and so delicious. I made this last night once I saw the video. Since I didn't have sweet butter, I just used my salted butter and eliminated the eighth teaspoon of salt in the dry mix. It seemed to work fine they turned out wonderfully. I didn't have any fresh fruit but I had dried tart cherries and added them, very successful. These remind me a little bit of the Norwegian sandbakkel cookies, but much, much easier to make. This one is a keeper.
Young lady, you are so effective, modest and lovely! I should try this recipe, but I’m not sure I’m up to it. But it was great fun to watch a pro like yourself in action!
Yum! Thanks for this quick and easy recipe. Will be lovely as part of a tea offering!
Made these today and I'm in love. Crisp and nutty with a tender center. Didn't have a mini muffin pan, so I baked then in mini tartlette foil pans. Can't wait for summer fruit to experiment with variations. Thanks ATK!
I made these using 2/3 and half amount of sugar with little almond extract in regular muffin pan, and they were absolutely delicious. The only difficulty is not to finish the whole batch by myself. Thanks for this great recipe!
Ok. I’ve already made these 2 nights in a row. So easy and so delicious! Thanks for sharing!
I still my mother's Nordic bundt pans from the early 70's. Love them!
I cannot wait to try this recipe.
That's so delightful and mesmerizing
I’ve never even heard of these before, and today. I stopped at a new bakery in town, and actually tasted a raspberry one and it was delicious. Now I know how to make them!
I am a big fan of yours, I extol your programs and books at the store. I donated all my other cookbooks to the library. I am absolutely gonna make these.
They look and sound really delicious!
Made these and they came out amazing!
I'm already adding lemon zest to the batter in my head :)
Same, thinking of orange zest. I love incorporating citrus to foods.
I bet you can seperate the batter and at lemon to one and orange to the other? hmmm orange or lemon with a dusting of cinnamon on top? 🤔
@@WiseAilbhean and a splash of Cointreau would be excellent
Drizzle of Kirsch
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Yuck
Now that I know how to properly pronounce them, I’m going to give them a try! Thank you!!!!
Bridget has a no holds barred kind of vibe, which I like!
Thank you for all your help in cooking and baking.Valerie Ventour.
Yep. Soon!
Love your show, you ladies are very funny.
It sounds like you quoted the Baking Science and Technology Text when talking about the pan. They also have a section on liners. I love the food science lessons.
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Financiers are one of my favorite baked items. I first had them in a patisserie in Amsterdam and became obsessed with figuring out what the delicious cakes were called. Some recipes call for lightly beating the egg whites, but this looks like a pretty classic recipe. As a pro tip: if you have a cake pop maker (or any of those little electric griddle/baking machines), they make fantastic bite-sized financiers. I got one as a white elephant gift and I exclusively kept it to make financiers.
Mine too! While I was in Paris and Austria I more than enjoyed them! A simple but so elegant, clean, and just utterly delicious! I love to watch this pro make anything! Sure to be a crowd pleaser!
Thank you for this terrific video tutorial! I wanted to make financiers for hosting my book club meeting to discuss the book The Paris Library in which I first learned of the delicious little cakes! These have become my go-to when I want something quick and easy to make, or bring as a hostess gift/contribution but want something with a little fanciness. They are delicious and always start a conversation! "What ARE these? they are so good!" I review your video every time (and share it often) :)
😂 before I watched the video I thought it must’ve been something that was served at banks a long time ago to customers!! These look so good and easy.
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Lol… me too… I thought they were pronounced as ‘finance’
They were made by bakeries for the bank workers that only had a short break from work.
Bridgit, I just made these it was easy delicious added a tip of spoon Tart Cherry Jam I had made back in the summer it is fantastic sent some pictures to my sister in France Oh La La
Mmmm. Looks delicious.
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Yum. I’m going to try it!!
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In a full-sized muffin pan (Wilton Perfect Results Premium Non-Stick Muffin and Cupcake Pan with 12 Cavities) the recipe only filled 10 cavities half full (half full as instructed in the recipe), so I would definitely double this recipe in future. I could easily have eaten all ten with a cup or two of espresso. Loved the crispy exterior contrasted with the soft interior. I used almond slices on top. I've seen these made with barquette molds and topped with three green pisachios as well. Very pretty. I'll make these again, but I'll definitely be making more than this amount -- at least doubled.
LOVE!!!
Hi Ladies,I love to watch you guys cook I look at the show mostly every night
Yummy
I’m adding Earl grey tea in my head.
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Made this...F-A-N-T-A-S-T-I-C !!!!
So glad I found this recipe, especially since I am allergic to wheat!
You can substitute ap flour for cassava in the same amounts for this recipe
Thank you! I have almond flour I didnt know what to use for....these look perfect!
Same here.
Don't use as much sugar. This recipe had ALOT. I love this show so I was sure they knew what they were doing. But I was so disappointed. They were too sweet to eat. I threw them away. All that almond flour wasted.
My Italian friend in Italy sometimes substitutes grated cheese on pasta with a little almond flour, he tells me. Worth a try some time.
Nice...gonna have to make these.
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Perfect recipe for the tiny amount of almond flour I have left!
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Thank you.
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Looks good
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God I love Bridget🤣❤️🤣
Damn those look good!!!
ATK
Greetings from California 🤗
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Awesome recipe! Is there egg white substitute? Thank you!
These are everything! What is the trick to prevent chocolate chunks/chips from sinking to the bottom? They sink every time I've made them. Thank you!
I swapped the sugar out for Bocha Sweet and they were super good and very low-carb for diabetics or keto diets.
Did you still use thr 2 TBsp of all purpose flour or any substitutions for that?
Followed this recipe to a T. My batter was slightly softer than cookie dough. Not as flowing like hers at all. No idea what I did wrong.
Edit: they came out fine though. We added 1/4 tsp of almond oil to the batche after filling half the cups. Next level.
Almond oil or almond flavoring?
Or almond paste?
Very Nice look yummy thank you for sharing this beautiful recipe 👏👏💝💝
It makes me wince to see the cutting edge of a knife used for anything but cutting. Use the dull side for scraping / leveling, collecting and lifting, folks.
These are similar to what we make in Australia, friands. We usually drop a few berries on top before baking.
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If you use the bar pan are the cooking time and temperature the same?
Yummy financiers.
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Will they keep in the freezer, double wrapped, for two or three weeks?
About to watch and crossing my fingers 🤞🏾 hoping I have all the ingredients so I can make this RIGHT NOOOOOW!
Yay! But i need the proper pan. 🤔 would it work with regular size muffin pan?
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Hi Bridgett! Love you! Wish I could meet you!
How long would I bake these in a 7" cake pan or regular size muffin pan?
My goodness that was interesting
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Nicccccce yammmmmy
I'm going to try this but ketofied with Erythritol. Fingers crossed. 🤞
If you don't have baking spray can you just butter/flour the cups?
I need to live next door and visit every time I smell something cooking.
😋😋😋
HELP. Need advice from experienced bakers, I hope this doesn't sound like a stupid question.
I want to double this recipe, should I double up every ingredient to do so? Appreciate if u can help me. Thank you.
my mind is blown knowing the difference between cooking and baking sprays 🤯
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I wonder if you can freeze these
Almonds are related to stone fruits. Plums, yes. Apricots would be great!
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A splash of almond extract would truly make them almond flavored
I'm using a regular muffin pan. Wish me luck. +Vietnamese egg coffee
Oh my I think I will make theses but would like to have Recipe
I always add almond extract to boost the almond flavor.
how much almond extract for this recipe...I would think 1/4 to 1/2 tsp...what do you think?
@@mstraction
I use 2 tsp in my sugar cookies that are 1½ cups sugar and 3 cups flour so I would think between ½ and 1 tsp in this recipe.
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2 teaspoons!?!?! I LOVE almond flavor but that is insane. A half a teaspoon is a lot imo, I would probably do 1/4 teaspoon. Almond extract is incredibly potent
Instead of 'spray with flour' cant you spray or butter the tins, then sprinkle and shake with flour?
I wanted to make madeleines today but this seems perfect. Does anyone know of the difference between the two cakes?
Totally different texture. Madeleines are lighter and more cakey. Financiers are really good.
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Madeleines are sponge cakes.
when did she add the butter?!
Delicious
Stay connected
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I’ve never heard of baking spray. Can’t I just butter/oil my pan and then do a flour coating?
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It's called Baker's Joy or something like that - a combo of oil and flour together.
Will this work with gluten free flour?
what makes these rise ? since there is no baking powder in there
Will these freeze well?
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This looks wonderful! Can these be made keto by replacing the bit of white flour with coconut flower and xantham gum and the cane sugar with an alternative? (or maybe just coconut sugar). Thank you!
You don't need the gum. You also don't need that much sugar. I usually use tapioca flour when making almond cake. If you use less sugar it won't get crunchy on the outside, that is all. You can reduce the sweetener to a a couple of tablespoons and add some vanilla and cinnamon. Some almost extract will punch up the almond flavour.
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Those look delicious! Why did I start keto last week?!🤦🏽♀️
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Use monkfruit inplace of sugar! Almond flour IS low carb 😉
@@shadowprovesunshine thank you!
I had the same thought 😄
These look really good! Is there any way to make them gluten free?
Use Gluten Free Baking Flour. King Arthur is fine. Get the one with blue bag.
I am tempted to try with cornstarch. I am not gf but I am out of flour. If I make them I will let you know.
Definitely following this for myself
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i would try with oat flower since it's good for binding
I'm glad that ATK is finally embracing the weighing of ingredients, but I'd like to see them give weights of each ingredient throughout vs. only doing it selectively. It really is the superior form of measurement, especially for baking.
Yes, weighing gives a consistent outcome every time. I prefer the weighing but unfortunately most American recipes are cups, spoons etc. 🙁
I don’t have a food scale...
@@truepeace3 you can order them online or buy them at a local store like, Walmart, Target or any store that sells kitchen items.
@@JulieT.. Thank you. I never thought about buying one, but it does sound like a better way to measure for baking.
ATK has had weights in their recipes for as long as I have been using their recipes, and they are the reason my scale sits on my counter full-time. I wonder why our experiences are so different?
To make these gluten free, what flour can I use to substitute for the 2 tbsp of all purpose flour?
There are companies making gluten free flour now - Bob's Red Mill and King Arthur are two.
oat flour - you can make it from GF oats (oats are GF, but they may be processed in the same place as wheat so be careful if you have an allergy).
Who is the mini muffin pan by? Ty😀
It’s either William Sonoma or OXO goodgrips
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Why not use grams throughout the recipe? I'm still going to make them, but weights would be nice to have..
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Yeah, what's the point of putting the bowl on a scale and then list nearly every ingredient volumetrically?
Because this is America’s Test Kitchen.
Super late reply, but many modern kitchen scales measure in grams and ounces so the recipe is still by weight just the American weight system of pounds vs European kilograms
@@dlevcovitz29 Why flour in volume of all things. The imprecise nature of flour volume is the exact argument to use weight.
These could be made keto 😋
I need ideas to use those egg yolks please.
Make some pudding
You could make mayo
Extra rich scrambled eggs.
You could make sabayon. Delish!
Lemon curd. I like Fine Cookings recipe
What happens if you don't have baking spray? I have cooking spray though.
Just grease the pan by hand, maybe sprinkle some flour in there after.
Thank you, you two.
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Too bad I don’t have the mini muffin pan:(
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Nice recipe. Pity those units
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I would have thought the dome was a wanted feature like a madeleine🤔
I was just wondering if, instead of flour, you could use rice flour?
Why not cup measurements?
The ratios come out better - almond flour can vary by weight, so cup measures are not as reliable.
This recipe is money. Pun intended
Are you looking for a healthy and invigorating dinner? it's the same🥚🧅🌶🍅🧂🍳🍽🥣😍😋🫑
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