I knew these were going to be delicious. How could anything be made with peanut butter and not be delicious? And, in spite of my always complaining about specialty pans I actually broke down and bought a specialty pan for these. I figured they were going to be good and I would be making them often so that would make this a regular pan and not a specialty pan. I also noticed that there were several recipes in the book that used this pan so I figured it would be worth it.
This was another of those recipes that takes longer to gather the ingredients than it does to make the cake. Well, maybe not quite. In this one we had to make a beurre noisette but that is hardy work and it is so delicious that who would mind making it. We also had to toast and then grind the almonds but that isn’t anything either and I got to christen my new food processor so that was good. So, after making the beurre noisette and toasting the almonds, you grind the almonds with the sugar and then pulse in the flour. Egg whites are whipped until they are just foamy and then the flour/sugar/nut mixture is whipped in. Then the beurre noisette is dribbled in and then the peanut butter. What could be easier than that? I was totally surprised at the amout of peanut butter flavor that these had considering there was only 3 tablespoons of peanut butter in them. It is amazing what a fantastic flavor came from the beurre noisette, almond, peanut butter combination. You can definitely tell they are peanut butter but yet it is subtle and rich and deep and smooth all at the same time. These were truly a revelation to me. They went right on my bake often list. In fact, this is probably a bake weekly recipe.
I did have one slight problem with this recipe. The recipe says that it makes 16 ingots. Well, once I was finished with the batter it didn’t look like it would even make the 8 ingots that my pan made. Once I filled that pan I had to adjust each mold as there really didn’t seem to be enough batter to go around. Well, I reread the measurements on the financier mold in the recipe and low and behold. My molds were all 1/2 inch wider and longer than Roses mold. No wonder there wasn’t enough batter. I baked them and they were fine. (See pictures). I knew instantly that there was a work around for this. As soon as they were out of the oven I went back to work and made another batch only this time I quadrupled it. Now even I got the 16 I was supposed to have. Given how good these are I should probably get another pan and always make lots more.
Next Up: Le Succes
Your Just Desserts 
ב”ה
I also liked these. Your color is much lighter than mine.
Thanks Mendy. Beacuse my molds were larger I had to put less batter in each one to make 8 and then they baked faster and hence were not as brown. My second batch which was doubled were larger and I was able to bake them a little longer and get them a nice toasty brown.
Been waiting for you Raymond! Couldn’t wait to see how your’s turned out. I’m having an impossible time finding the pan for these. About to give up and make them round.
You have no idea how glad I am you post early in the day!
Thank you Vicki, I am glad you enjoy the early posts. I also had a terrible time finding these pans. I started looking weeks ago. I found the silicone ones on Amazon and when I ordered them it turns out they were out of stock and Amazon didn’t know when they were getting more. I tried several other places who were also out of stock. I actually called Dehillerin in Paris to order them but by the time the converted to dollars and shipping and all the strange fees that the credit card people add on it would have cost me a fortune so I dropped that idea. I finally found this pan at a local cooking shop and I thought they would be fine but as it turns out they are too big. I may check back with Amazon to see if they have them yet
They are SOOO GOOD.. mine lastes a total of 3 hours after I pop them out of the oven.
I went with cupcakes 🙂
But, like you I decided to get the pan. What is the link in Amazon.com that you have? The only ones that I found was the orange color pan, that have about 10 spots…
Hi Monica,
I agree, mine didn’t stay around very long. Here is the link I have for amazon. It seems that they now how these pans in stock. I may have to buy one.
I can always count on you, Raymond, to inspire me enough to get up and go to the store and get the latest cake baked! I am pretty excited for these; I hope mine come out as tasty as yours were.
What a lovely compliment. I am glad that I can inspire you to bake. I have been so inspired by this group to continue baking and practicing and retrying these recipes that I complained about the first time. I love seeing how everyone does the recipes. I have a tendency to try to make them look exactly like the picture and I am often disappointed. It is great to see all the wonderful ideas from the HCB bakers. Thank you again
Raymond
These are the pans Rose uses:
Lekue Gourmet Mini Cake Pan Sheet of 9
http://www.kitchenu.com/shop/product.aspx?ref=froogle&sku=2893
Your cakes look lovely! The color is so even..mine is slightly burnt! LOL! Talking about pans, i think i’m going to buy the heritage pan..:p..almost 80% convinced that i should buy..
Everyone seems to love that pan. It is definitely worth getting
Yours are lovely, and that’s a nice variation in the proportions of the pan. Might be handy for other recipes.
Another option for those still looking for the financier pan: I found financier in the terra cotta color that *are* the same proportion as the Lukue ones…these, I think: http://www.wasserstrom.com/restaurant-supplies-equipment/Product_394016 . Matfer Gastroflex, and they have 12 per pan instead of 9.
Thank you, I will have to check this out.
Raymond
Great looking cakes.
How many things do you have on your “bake weekly list now?”.
I too baked these after reading your post. Your posts are always the kick in the rear I need to get into the kitchen and stop procrastinating! Your posts carry alot of weight around here!!! Without you, I probably would only bake half the amount of things.
Thank you Nicola,
You are right I do have alot on my bake weekly list. I don’t get to most of them every week but I have made these several times this week. Everyone seems tol ove them
Raymond
I’ve made the ingots in the recommended silicone pan. The tasted very good; however they would have been much better if the silicone had allowed the bottom and sides to brown. Yes, I double checked my oven temperature. Does anyone have any suggestions? If not, does anyone know where a METAL financier/ingot pan be purchased?