Classic Financier/Friand Almond cake. The Best And Only Recipe You'll Ever Need.

[@missleeharrison13]

Just cooked this. Delicious

[@kezzy160469]

Love to see your beautiful face my precious daughter. Will get miss molly onto these👌🏻💕😊

[@patrickwillems5050]

Hi, Patrick from Belgium. Why did Brooke stopped? I made her financiers and with the yolks crème brûlee. No waste, two fine desserts.

[@nicholasbarber2732]

Great job, love from perth Australia

[@leeestes9886]

This lesson is very well done! It deserves many more views and likes. I was impressed with the homemade vanilla extract.

[@brookekaoulekian7359]

thanks!

[@Averywilkonssmith]

Hi what brand of butter did you use please ? I’m also in Australia so would love to know which one you prefer to use

[@brookekaoulekian7359]

hey Girl! honestly i usually use what ever is on sale but i primarily go for westgold (new zealand butter) or cultured western star (the green one) thanks for watching :) x

[@clararandello7678]

What was the brown liquid mixture , butter melted is normally yellow

[@brookekaoulekian7359]

Hey there Clara, this is called Beurre noisette otherwise known as "Brown butter" it is melted and then cooked until the milk solids in the butter caramelize. It has fantastic aroma. :)

[@djredhareaus38]

Can it be a one big cake I like this cake and want it be my birthday cake

[@brookekaoulekian7359]

I have never tried this so I can't be sure if it will work! I don't see why it wouldn't work, although it would be a very dense and heavy cake to eat that way. Obviously, you will need to adjust the bake time as well. alternatively, I would recommend something like an almond sponge if you like this cake style.

[@karao7831]

Do you need to chill the batter before baking ?

[@brookekaoulekian7359]

not at all! you can bake straight from fresh BUT you can also keep the batter for another time which is great to prepare ahead of time :)

[@beeongtan3689]

Have any fruit cake recipet

[@brookekaoulekian7359]

unfortunately not.

[@chauquach936]

Bonjour,why did you not put egg yolk and only white egg yolk?

[@brookekaoulekian7359]

Bonjour! :) I only use the whites in a financier as they create air and make the cake very light

[@BorisDesmond]

you can use the yolks for another desert. For example, it makes for a delicious "creme renversée".

[@nicholasbarber2732]

You are very beautiful.

[@nicholasbarber2732]

Are you single?