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Christmas recipes: How to make financier petits fours, by Amelie in Cambridge

Our food columnist, Alex Crepy, at Amelie restaurant in The Grafton centre in Cambridge, shows how to make a Christmas classic: petit fours.


Petit fours from Amelie
Petit fours from Amelie

Financier petits fours

Makes approximately 100


250g unsalted butter
100g ground almonds
100g self-raising flour
300g icing sugar
250g egg white (8-9 eggs)
few drops of vanilla, to taste


Make the golden brown butter: Melt the butter in a saucepan and cook over a medium heat for about 5 minutes, until it turns golden brown. Remove from the heat.

Put the ground almonds, flour and icing sugar in the large bowl of an electric mixer. Slowly add the egg white to the mixture while mixing. Finally, add the brown butter, mix again and leave in the refrigerator until set.

Pipe the mixture into small individual rectangular-shaped flexipan moulds. Cook in a preheated oven at 220°C, gas mark 7 for about nine minutes. Cool and store in an airtight tin.

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