Jump to content

Financier (cake): Difference between revisions

From Wikipedia, the free encyclopedia
Browse history interactively
← Previous editNext edit →
Content deleted Content added
VisualWikitext
m Grammar
m replacing {{IPA-fr| → {{IPA|fr| (deprecated template)
(4 intermediate revisions by 4 users not shown)
Line 18: Line 18:
| other =
| other =
}}
}}
A '''financier''' ({{IPA-fr|fi.nɑ̃.sje}}) (formerly known as a '''visitandine'''{{clarify|date=October 2018}} ({{IPA-fr|vi.zi.tɑ̃.din}})) is a small French almond cake, flavoured with [[beurre noisette]], usually baked in a small mold.<ref name=keller>Thomas Keller et al., ''Bouchon'' (NY: Artisan, 2004), 307, [https://books.google.com/books?id=5Jy7qL6WXcoC&pg=PA307& available online], accessed August 28, 2012. {{ISBN|978-1579652395}}</ref><ref name="Suas">{{cite book|last=Suas|first=Michel|title=Advanced Bread and Pastry|date=2008|publisher=Cengage Learning|isbn=978-1418011697|page=474|url=https://books.google.com/books?id=JM76vm5tH38C&q=financier+cake+mold&pg=PT487}}</ref> Light and moist with a crisp, eggshell-like exterior,<ref name="Hesser"/><ref name="Fabricant">{{cite book|last=Fabricant|first=Florence|title=The New York Times Dessert Cookbook|date=Oct 3, 2006|publisher=Macmillan|location=New York|isbn=978-0312340605|page=[https://archive.org/details/newyorktimesdess00fabr/page/165 165]|url=https://archive.org/details/newyorktimesdess00fabr/page/165|url-access=registration}}</ref> the traditional financier also contains egg whites, flour, and powdered sugar. The molds are usually small rectangular loaves similar in size to [[petit four|petits fours]].<ref name=keller /><ref>{{cite book|last=Greenspan|first=Dorie|title=Around My French Table: More Than 300 Recipes from My Home to Yours|date=2010|publisher=Houghton Mifflin Harcourt|location=New York|isbn=978-0547504810|page=455|url=https://books.google.com/books?id=SbTVoBnAsNEC&q=financier+cake%2C+texture+springy&pg=PA455}}</ref><ref name="Hesser">{{cite news|last=Hesser|first=Amanda|title=The Pastry Chef's Rich Little Secret|url=https://www.nytimes.com/1999/11/24/dining/the-pastry-chef-s-rich-little-secret.html|access-date=29 May 2014|newspaper=The New York Times|date=November 24, 1999}}</ref>
A '''financier''' ({{IPA|fr|fi.nɑ̃.sje}}) (formerly known as a '''visitandine'''{{clarify|date=October 2018}} ({{IPA|fr|vi.zi.tɑ̃.din}})) is a small French almond cake, flavoured with [[beurre noisette]], usually baked in a small mold.<ref name=keller>Thomas Keller et al., ''Bouchon'' (NY: Artisan, 2004), 307, [https://books.google.com/books?id=5Jy7qL6WXcoC&pg=PA307& available online], accessed August 28, 2012. {{ISBN|978-1579652395}}</ref><ref name="Suas">{{cite book|last=Suas|first=Michel|title=Advanced Bread and Pastry|date=2008|publisher=Cengage Learning|isbn=978-1418011697|page=474|url=https://books.google.com/books?id=JM76vm5tH38C&q=financier+cake+mold&pg=PT487}}</ref> Light and moist with a crisp, eggshell-like exterior,<ref name="Hesser"/><ref name="Fabricant">{{cite book|last=Fabricant|first=Florence|title=The New York Times Dessert Cookbook|date=Oct 3, 2006|publisher=Macmillan|location=New York|isbn=978-0312340605|page=[https://archive.org/details/newyorktimesdess00fabr/page/165 165]|url=https://archive.org/details/newyorktimesdess00fabr/page/165|url-access=registration}}</ref> the traditional financier also contains egg whites, flour, and powdered sugar. The molds are usually small rectangular loaves similar in size to [[petit four|petits fours]].<ref name=keller /><ref>{{cite book|last=Greenspan|first=Dorie|title=Around My French Table: More Than 300 Recipes from My Home to Yours|date=2010|publisher=Houghton Mifflin Harcourt|location=New York|isbn=978-0547504810|page=455|url=https://books.google.com/books?id=SbTVoBnAsNEC&q=financier+cake%2C+texture+springy&pg=PA455}}</ref><ref name="Hesser">{{cite news|last=Hesser|first=Amanda|title=The Pastry Chef's Rich Little Secret|url=https://www.nytimes.com/1999/11/24/dining/the-pastry-chef-s-rich-little-secret.html|access-date=29 May 2014|newspaper=The New York Times|date=November 24, 1999}}</ref>


== History ==
== History ==
The financier originates from the French region of [[Lorraine]]. Originally made by the [[Visitandine]] order of nuns in the 17th century, the financier was popularized in the 19th century.<ref name="Delarue2015">{{cite book|author=Cecile Delarue|title=The Everything Easy French Cookbook: Includes Boeuf Bourguignon, Crepes Suzette, Croque-monsieur Maison, Quiche Lorraine, Mousse Au Chocolat...and Hundreds More!|url=https://books.google.com/books?id=bcaYCAAAQBAJ&pg=PA248|date=9 January 2015|work=F+W Media, Inc.|isbn=978-1-4405-8396-4|pages=248–|publisher=Adams Media }}</ref>
The financier originates from the French region of [[Lorraine]]. Originally made by the [[Visitandine]] order of nuns in the 17th century, the financier was popularized in the 19th century.<ref name="Delarue2015">{{cite book|author=Cecile Delarue|title=The Everything Easy French Cookbook: Includes Boeuf Bourguignon, Crepes Suzette, Croque-monsieur Maison, Quiche Lorraine, Mousse Au Chocolat...and Hundreds More!|url=https://books.google.com/books?id=bcaYCAAAQBAJ&pg=PA248|date=9 January 2015|work=F+W Media, Inc.|isbn=978-1-4405-8396-4|pages=248–|publisher=Adams Media}}{{Dead link|date=April 2024 |bot=InternetArchiveBot |fix-attempted=yes }}</ref>


The name ''financier'' is said to derive from the traditional rectangular mold, which resembles a bar of gold when the Swiss reinterpreted the ''financier'' and baked it in this form.<ref name="Suas" /><ref>{{cite book|last=Mina|first=Michael|title=Michael Mina: The Cookbook|date=2010|publisher=Hachette Digital, Inc|location=New York|isbn=978-0821257531|url=https://books.google.com/books?id=eEOeKQkyUQMC&q=gold&pg=PT212}}</ref> Some French bakeries still sell this cake under the name of 'visitandine'.<ref>{{Cite web |last=nadasto |date=2012-10-12 |title=L'histoire et la recette des financiers {{!}} GOURMANDISE SANS FRONTIERES |url=https://gourmandisesansfrontieres.fr/2012/10/lhistoire-et-la-recette-des-financiers/ |access-date=2023-03-08 |language=fr-FR}}</ref>
The name ''financier'' is said to derive from the traditional rectangular mold, which resembles a bar of gold when the [[Switzerland|Swiss]] reinterpreted the ''financier'' and baked it in this form.<ref name="Suas" /><ref>{{cite book|last=Mina|first=Michael|title=Michael Mina: The Cookbook|date=2010|publisher=Hachette Digital, Inc|location=New York|isbn=978-0821257531|url=https://books.google.com/books?id=eEOeKQkyUQMC&q=gold&pg=PT212}}</ref> Some French bakeries still sell this cake under the name of 'visitandine'.<ref>{{Cite web |last=nadasto |date=2012-10-12 |title=L'histoire et la recette des financiers {{!}} GOURMANDISE SANS FRONTIERES |url=https://gourmandisesansfrontieres.fr/2012/10/lhistoire-et-la-recette-des-financiers/ |access-date=2023-03-08 |language=fr-FR}}</ref>


According to another tradition, the cake became popular in the financial district of Paris surrounding the [[Paris Bourse|Paris stock exchange]], as the cake could easily be stored in the pocket for long periods without being damaged.<ref>{{cite book|last=Leaf|first=Alexandra|title=Van Gogh's Table: At the Auberge Ravoux|date=2006|publisher=Artisan Books|location=New York|isbn=978-1579653156|page=209|url=https://books.google.com/books?id=MBxJtWUz-CoC&q=financier%2C+cake%2C+stock+exchange&pg=PA209}}</ref><ref>{{cite book|last=Hochbaum|first=Susan|title=Pastry Paris: In Paris, Everything Looks Like Dessert|date=2011|publisher=New York Review of Books|location=New York|isbn=978-1892145949|page=118|url=https://books.google.com/books?id=8tFXHLOylA4C&q=financier+cake%2C+stock+exchange&pg=PA118}}</ref>
According to another tradition, the cake became popular in the financial district of Paris surrounding the [[Paris Bourse|Paris stock exchange]], as the cake could easily be stored in the pocket for long periods without being damaged.<ref>{{cite book|last=Leaf|first=Alexandra|title=Van Gogh's Table: At the Auberge Ravoux|date=2006|publisher=Artisan Books|location=New York|isbn=978-1579653156|page=209|url=https://books.google.com/books?id=MBxJtWUz-CoC&q=financier%2C+cake%2C+stock+exchange&pg=PA209}}</ref><ref>{{cite book|last=Hochbaum|first=Susan|title=Pastry Paris: In Paris, Everything Looks Like Dessert|date=2011|publisher=New York Review of Books|location=New York|isbn=978-1892145949|page=118|url=https://books.google.com/books?id=8tFXHLOylA4C&q=financier+cake%2C+stock+exchange&pg=PA118}}</ref>

Revision as of 11:56, 21 August 2024

For the similar almond cake popular in Australia and New Zealand, see Friand.
Financier
Two rectangular financiers
Two rectangular financiers
TypeCake
Place of originFrance
Main ingredientsBeurre noisette; almond flour or ground almonds

A financier (French pronunciation: [fi.nɑ̃.sje]) (formerly known as a visitandine[clarification needed] (French pronunciation: [vi.zi.tɑ̃.din])) is a small French almond cake, flavoured with beurre noisette, usually baked in a small mold.[1][2] Light and moist with a crisp, eggshell-like exterior,[3][4] the traditional financier also contains egg whites, flour, and powdered sugar. The molds are usually small rectangular loaves similar in size to petits fours.[1][5][3]

History

The financier originates from the French region of Lorraine. Originally made by the Visitandine order of nuns in the 17th century, the financier was popularized in the 19th century.[6]

The name financier is said to derive from the traditional rectangular mold, which resembles a bar of gold when the Swiss reinterpreted the financier and baked it in this form.[2][7] Some French bakeries still sell this cake under the name of 'visitandine'.[8]

According to another tradition, the cake became popular in the financial district of Paris surrounding the Paris stock exchange, as the cake could easily be stored in the pocket for long periods without being damaged.[9][10]

See also

References

  1. ^ a b Thomas Keller et al., Bouchon (NY: Artisan, 2004), 307, available online, accessed August 28, 2012. ISBN 978-1579652395
  2. ^ a b Suas, Michel (2008). Advanced Bread and Pastry. Cengage Learning. p. 474. ISBN 978-1418011697.
  3. ^ a b Hesser, Amanda (November 24, 1999). "The Pastry Chef's Rich Little Secret". The New York Times. Retrieved 29 May 2014.
  4. ^ Fabricant, Florence (Oct 3, 2006). The New York Times Dessert Cookbook. New York: Macmillan. p. 165. ISBN 978-0312340605.
  5. ^ Greenspan, Dorie (2010). Around My French Table: More Than 300 Recipes from My Home to Yours. New York: Houghton Mifflin Harcourt. p. 455. ISBN 978-0547504810.
  6. ^ Cecile Delarue (9 January 2015). The Everything Easy French Cookbook: Includes Boeuf Bourguignon, Crepes Suzette, Croque-monsieur Maison, Quiche Lorraine, Mousse Au Chocolat...and Hundreds More!. Adams Media. pp. 248–. ISBN 978-1-4405-8396-4. {{cite book}}: |work= ignored (help)[permanent dead link]
  7. ^ Mina, Michael (2010). Michael Mina: The Cookbook. New York: Hachette Digital, Inc. ISBN 978-0821257531.
  8. ^ nadasto (2012-10-12). "L'histoire et la recette des financiers | GOURMANDISE SANS FRONTIERES" (in French). Retrieved 2023-03-08.
  9. ^ Leaf, Alexandra (2006). Van Gogh's Table: At the Auberge Ravoux. New York: Artisan Books. p. 209. ISBN 978-1579653156.
  10. ^ Hochbaum, Susan (2011). Pastry Paris: In Paris, Everything Looks Like Dessert. New York: New York Review of Books. p. 118. ISBN 978-1892145949.

Further reading

Wikimedia Commons has media related to Financier (cake).
  • Gisslen, Wayne. 2008. "Professional Baking", John Wiley & Sons, Hoboken, New Jersey. ISBN 978-0471783497
  • Merceron, Julien. 2014. "A la Mere de Famille: Recipes from the Beloved Parisian Confectioner", Chronicle Books, San Francisco, California. ISBN 978-1452129952
  • The Chefs of Le Cordon Bleu. 2012. "Pâtisserie and Baking Foundations - Classic Recipes", Delmar Cengage Learning, Boston, Massachusetts. ISBN 978-1439057179
  • Valette, Murielle. 2013. "Patisserie: A Step-by-step Guide to Baking French Pastries at Home", Constable & Robinson, London, U.K. ISBN 978-1472110145
  • Wells, Patricia. 1999. "The Food Lover's Guide to Paris", Workman Pub., New York City, New York. ISBN 978-0761114796
Retrieved from "https://en.wikipedia.org/w/index.php?title=Financier_(cake)&oldid=1241481465"