What is it about miniature treats that makes them so irresistible? Small pastries feel delicate and inviting, perfect for finishing a meal or enjoying with an afternoon cup of tea. I’ve long wanted to make mignardises—the refined little sweets often served with coffee at restaurants—and finally had the right opportunity to try a batch of bébé financiers.
The name mignardise itself is delightfully evocative: derived from the old French word mignard, it suggests something delicate, graceful, and pleasing. Calling a tiny almond cake a mignardise almost guarantees that people will take notice and reach for more than one.
I recently bought silicone Flexipan molds sized for tartlets and petite hemispheres and decided to use the small rectangular molds traditionally associated with financiers. I invited a few friends for a goûter—a relaxed gathering centered on tea and light sweets—and the petite servings fit the occasion perfectly. They allow guests to sample a variety of flavors without feeling overindulgent, and the little cakes are an elegant accompaniment to tea or coffee.
Financiers are small, buttery almond cakes typically baked in shallow rectangular molds. Their name has a couple of charming explanations: some say it comes from the use of almond flour and butter, once considered luxurious ingredients; others suggest the classic rectangular shape resembles a gold ingot, which helped popularize them among wealthy patrons. Regardless of the origin story, financiers are prized for their nutty aroma, crisp edges, and tender, moist crumb.
For my goûter I made three versions of bébé financiers: plain, pistachio-topped, and chocolate-flavored. I’ve also had great results finishing them with fresh raspberries on top. To round out the tray I baked a batch of mini blueberry muffins in the same petit-four molds and served a few organic cherries to add a fresh contrast to the rich cakes.
Financiers
– 125 g sugar
– 125 g almond flour (ground almonds or almond meal)
– 4 egg whites (or 2 whole eggs)
– 70 g unsalted butter (+ 20 g for greasing molds if not nonstick)
– 20 g plain flour
Optional additions:
– 3 Tbsp cocoa powder + 3 Tbsp strong coffee (for chocolate financiers)
– pistachio halves for decoration
– chocolate chips or chopped chocolate pieces
– fresh raspberries
Yields: about 12 standard financiers or approximately 36 mignardises, depending on mold size.
Preheat the oven to 180°C (360°F).
Melt the butter gently in a small saucepan. Allow it to simmer for a couple of minutes until it takes on a lightly browned, nutty aroma—this beurre noisette adds depth of flavor. Set it aside to cool slightly. In a mixing bowl, combine the sugar and almond flour, then whisk in the egg whites (or whole eggs) until well blended. Pour in the cooled brown butter, stir to incorporate, and finish by folding in the plain flour.
If you want chocolate financiers, stir in the cocoa powder and coffee now, or divide the batter and flavor only a portion to offer variety. When working with batter for mignardises, dividing into small portions makes it easy to introduce different flavors or toppings.
Grease the molds if they are not silicone or nonstick. Fill each cavity nearly to the rim—financiers puff a little while baking. Press raspberries gently into the batter for a fruity note, add a pistachio for a nutty finish, or sprinkle chocolate chips on top without pushing them into the batter.
Bake for 10 to 18 minutes depending on size and shape. Watch for a light golden color and gently crisp edges while the centers remain soft. Allow the financiers to rest a few minutes in the molds before turning them out onto a cooling rack. When still warm the bottoms can be slightly tacky, so cooling upside down or on parchment helps prevent sticking.
Serve petits financiers slightly warm or at room temperature alongside tea or coffee. They keep well in an airtight container for a couple of days; refresh briefly in a low oven if you prefer them warm before serving. These tiny almond cakes are versatile, elegant, and perfect for sharing—each bite delivers a buttery, nutty flavor that makes them hard to resist.