Perfect Classic Financier recipe | Detailed steps on brown butter included

[@HanbitCho]

Sorry everybody I have deleted 30 videos by mistake and I am in the process of re-uploading them. Pls be patient!

[@yyoongk5709]

Hi Hanbit, I will revisit most of your videos and click like....thanks for making high quality baker's video .kamsahamida

[@delandagracesyar.9206]

I will watch every single of them. thank you for sharing, Chef Hanbit! Love your videos, it's easy to understand :D

[@MrChef-oh5fe]

Hello! Just ask if you have exact amount of the ingredients? Thanks

[@bennysiauw]

Hi Chef.. does the recipes here same as in your online class ?

[@cynthiarosa217]

Omg, this is a disaster!!! Please get them back soon!!! 😮

[@nguyengia1401]

I had 7 egg whites on hand (from making tiramisu) so I've made financiers repeatedly using your recipe. They came out super delicious every time. Thank you for your effort chef. No need to stress yourself with the reuploading. I'm gonna rewatch them all anyway.

[@HanbitCho]

Sounds great!

[@notecook]

Same here 👍

[@varshapanwar4890]

@@HanbitCho hi chef suggest for eggless plz

[@Honestlysaid]

It’s your clear explanation, calm voice and organized steps. Keep going!

[@HanbitCho]

Glad it was helpful!

[@tvbbcakes]

Went to Korea recently and it was my first time discovering and trying financier! I couldn’t get enough of it and ordered it at almost every cafe I went to. I miss it so much and i’m so glad I found your video, now I can try to make it myself! Thank you for this really easy recipe and instructions 😊

[@HanbitCho]

Amazing!

[@ksh8114]

Hi, HanbitCho! I've just made a single pice of financier using your recipe x2 and a peel of half an orange. I swapped vanilla powder with vanilla essence x2 tea spoon. It came out delicious! ⚜⚜⚜ Thank you so much!

[@HanbitCho]

Sounds great!

[@cass9102]

my aunty from japan (she’s a pastry chef) made these for me as a gift, and i want to make some too!!! thank you for the video 🥰

[@HanbitCho]

Wonderful!

[@jyu2474]

OMG!! I tried a financier with different chef's recipes and then this recipe has topped!! 와우 쉐프님 레시피로 하니까 헤이즐넛 향이 확 올라오고 진짜 맛있네요!!!

[@HanbitCho]

ㅎㅎㅎㅎ 감사합니다~

[@slwrabbits]

I just love watching these videos! It's fascinating to learn why the steps are done a certain way, even if I'm probably not going to make them myself.

[@HanbitCho]

Glad you like them!

[@misskrys9532]

Your voice..... music to my ears 😃. Love your recipes. Gong-yuhae jusyeoseo gamsahabnida

[@HanbitCho]

My pleasure 😊

[@pietowel4808]

Hanbit has the most beautiful collection of induction cookers 😄

[@HanbitCho]

lol i don't really like induction though - i prefer the old style burners.

[@tahajassim]

I love you man! watching baking videos have never been fun expect now :)

[@HanbitCho]

Glad to hear it!

[@lunapond7652]

Great video, perfect recipe! I used this for my Pastry trial and...landed the job as a Pastry Sous! Thanks! ❤🎉

[@HanbitCho]

nice!

[@ShowDevant]

Made these yesterday with baking powder, came out great!! Thanks a lot Hanbit!

[@HanbitCho]

My pleasure 😊

[@zandramariewong1483]

I really love mr. Cho tutorials. 😅😂😂😂😂i don't know why but i can't help watching your videos now

[@HanbitCho]

Glad you like them!

[@jobond3317]

I love your enthusiasm. You have a lovely presentation style. Just brought some financier tins (but need more) when they come will try the recipe Thanks

[@HanbitCho]

thanks.

[@ChorohanaJapan]

Thank you ! I baked it just now with a pinch of baking powder . It came out so good .

[@HanbitCho]

My pleasure 😊

[@xiaomi198]

Your French pronunciation is perfect chef! no worries

[@HanbitCho]

lolll

[@ToHaegeum]

마들렌이랑은 또 다른 느낌으로 버터를 태워서 만드니까 신기하고 부드럽고 몽글몽글 최애입니다…🧈

[@HanbitCho]

네 감사합니다~

[@jsea3828]

I am so happy I found your channel! You have a very passionate personality that is infectious to others. Watching you gets me excited to bake!!! Happy to be a new follower!!

[@HanbitCho]

Thank you so much!!

[@sliptheknotwolfgang]

I'm here because of Tzuyang 😊 but this is oddly satisfying for someone who doesn't bake.

[@HanbitCho]

lol

[@시현유-s7u]

수고 많았어요!! 한빛 쉐프님!!!

[@HanbitCho]

감사합니다.

[@mslizzieleong]

Thanks for the tutorial and detailed instructions.. Finished baking and the outcome is delicious and aromatic, similar to the one I bought from my favourite bakery.

[@HanbitCho]

Sounds great!

[@copycatrox]

Great simple recipe tasty cake. Added an orange juice and orange zest glaze and it turned out great

[@HanbitCho]

Wonderful!

[@pohshengfong6019]

Hi hanbit, I like your video very much! Do you mind to make a video to teach how to make butter cake? In both whole egg method and separated egg method. Thanks

[@HanbitCho]

Sure 😊

[@pohshengfong6019]

@@HanbitCho thanks and look forward. Because buttercake is very basic cake but is hard to make it well

[@조기철-d4d]

I love financier very much. I love your recipe.

[@HanbitCho]

Thank you so much

[@Skylar13]

피낭시에 먹어보고 레시피 찾다가 여기까지 왔는데, 손이 너무 고우시네요. 🙌

[@HanbitCho]

ㅎㅎ감사합니다.

[@spruillgirl1458]

Glad I came across your video. Looking forward to duplicating this delicious recipe to share with friends! Excellent presentation skills! Thank you! 😊

[@HanbitCho]

thanks!

[@dionsweblog]

Exited for the black sesame financier, with black sesame tuile !

[@HanbitCho]

ok!

[@felzebub1762]

Excellent, while making this, i have excess egg yolk which i can then use to make carbonara and flan!!!

[@HanbitCho]

nice

[@irenephan4664]

I’ve just bought a silicon financier mould… ready to bake next week. Thanks for the recipe🙏🏻👏🏻👏🏻👏🏻 Any recipe suggestions to make use of the egg yolks? 🙏🏻 thanks in advance..

[@HanbitCho]

you need to bake at higher temp for silicone molds - just remember that. less heat conduction for silicone. also watch my creme brulee video to use up the egg yolk!

[@irenephan4664]

@@HanbitCho thanks for your temp advice. I noticed your oven is Unox. So will fan force recommended or top bottom heat for this recipe?

[@jonathanlimst]

Hey Hanbit, love your videos!! In Japan, I've tried this "maple momiji financier" it's this small financier in the shape of a maple leaf. And it tastes so good, I couldn't stop eating it. For this recipe of yours, can we add more maple syrup at the end for it to have a stronger maple taste, for it to become a maple financier?

[@HanbitCho]

hmm i think it might work. never tried it that way! give it a go!

[@Computer0111196]

These look great can't wait to try 😊

[@HanbitCho]

Thanks!

[@tingfch5072]

Hi ! Hanbit this recipe is amazing! may i ask the unox fan speed? thank you !

[@HanbitCho]

yeah i use fan speed 2

[@Miss.G]

Wonderful! 🎉 another great recipe to make with left over egg whites! 👏🏼 👏🏼 Chef, what is your logo made out of? Is it also edible?

[@HanbitCho]

oh it's waterproof paper

[@Miss.G]

@@HanbitCho oh! Great idea!

[@Sarahkh87]

I will try it for sure 👏🏻 thank you hanbit ❤

[@HanbitCho]

You're welcome 😊

[@azizayasmin8185]

Hello chef! I wanted to know about French pastry, if possible! Thank you!

[@HanbitCho]

Noted

[@azizayasmin8185]

Thank you chef

[@jiggermula6861]

Nice chef.thank you for sharing

[@HanbitCho]

Most welcome 😊

[@frankdearr2772]

Great recipe, thanks 👍

[@HanbitCho]

My pleasure 😊

[@darlenepindao6089]

Your energy here is different 🙂 👌 you look excited..informative though 👍

[@HanbitCho]

lol i was younger...

[@darlenepindao6089]

@@HanbitCho in just 4 months and Chef is ageing fast,? ✌️😁

[@modigliani3826]

Hi Hanbit , Thank you so much for the videos , can we use icing sugar or white Granulated sugar pls ?

[@HanbitCho]

yep either!

[@jozzeoliver4108]

It looks so delicious !! Thanks for sharing!!

[@HanbitCho]

Thank you too

[@frisabagiarini9071]

So yummy this financier, thanks chef

[@HanbitCho]

You are most welcome

[@그냥-x9k]

It's always good information. Thank you always, and it is an honor to get to know Mr. Cho through Coffictures. I'm going to make a pinangsiae. Where can I buy maple syrup at the end? I really want to meet you soon with Sugar Lane class.

[@HanbitCho]

코스트코 가시면 됩니다.

[@그냥-x9k]

@@HanbitCho 감사합니다

[@christinel5997]

Rooting for you Hanbit!

[@HanbitCho]

Thank you!

[@khadijabelmouden2973]

Thank you so much chef

[@HanbitCho]

You are most welcome

[@mingcanpen3671]

Looking forward to making blueberry muffin cake. Maybe there are other flavors?

[@HanbitCho]

yep.

[@victoriag2042]

Annyonghaseyo Chef Hanbit 👋 You are such an awesome teacher, I hope your channels grows to millions soon. May I check with you: Sometimes oil leak out of the financiers during baking in the oven. This happens once when I chill my mixed dough for 1hr before baking and another time I guessed it could be that my egg whites were not room temperature, they were from the fridge. Could these have caused the oil leak during baking ? And if I want to increase my almond flour what is the maximum I can adjust ? Kamsahamnida 🤗🙏

[@HanbitCho]

hmm not sure - never experienced it before. maybe the batter wasn't mixed well from the start?

[@victoriag2042]

@@HanbitCho thanks Chef Hanbit, I will try mixing well. Thanks for your kind teaching. 🙏🤗

[@shaimaaelkady1222]

Can't wait to try it 🌹🌹

[@HanbitCho]

ok!

[@exchub1]

Hi Hanbit, the maple syrup pat (wrong spelling?) looks really cool. May I know where can I buy them? Tks

[@HanbitCho]

oh the silicon mat! you can buy it on amazon! silicone baking mat.

[@Ok_Sab]

Can i use vanilla extract? Btw, really love your voice 😍

[@HanbitCho]

Sure 😊

[@happykusina6461]

Looks perfect,hope i can do that

[@HanbitCho]

good luck!

[@Jenelleyizzle]

Very informative and yummy !

[@HanbitCho]

Glad you think so!

[@cypherpunk4498]

Hi Chef, thanks for sharing the recipe! Which brand do you use for metal molds like this? I don't think I've seen thhen here in Europe, they look very solid. Thanks!

[@HanbitCho]

korean ones.

[@Laurent-es4js]

Awesome content Chef 😍

[@HanbitCho]

Glad you like it

[@haniyaameerdeen3295]

Hi thanks for the recipe , can we keep this overnight and bake it on the other day

[@HanbitCho]

Yes you can

[@thatissocool123]

i made it! it didn't rise a lot, so there wasn't the crack. i think the texture is alright, but might be a bit too eggy? the butter i used may have also played a part, because it didn't have a strong butter taste. i think it's a bit too sweet for my liking, so i would suggest halving the sugar for anyone who is not that big of a sweet tooth.

[@HanbitCho]

it doesn't have to rise a lot as its financier. it's ok.

[@aramickaia]

Hola, nueva suscriptora, saludos de una charrúa en México

[@HanbitCho]

hola!

[@alroyfourie2420]

Thanks Hanbit

[@HanbitCho]

thank you so much!

[@lt9925]

Dear Hanbit, I couldn't find any video for 'Canele" . Could it be possible to have 1 video how to make Canele?

[@HanbitCho]

right.

[@darshaneesandareka6328]

Hi chef i tried ur it's awesome 👌 thanks chef

[@HanbitCho]

My pleasure 😊

[@Shorcutrecipes]

Hi chef pls I have inquiry: if we don’t have cake flour can we use regular flour and thus do we need to add baking powder and what will be the ratio… and also can we use vanilla essence instead of powder many thanks 🙏

[@HanbitCho]

yep yep

[@alisha8807]

If I don't have the financier mould (pan), can I use a regular round cake tin and bake it like a normal cake? I'm very curious to try this recipe, specially because of the butter. Very interesting!!

[@HanbitCho]

i think it'll work but not sure.

[@catherinekwa2863]

Hi Chef! Can we keep the batter overnight in a pipping bag before baking? Thank you!

[@HanbitCho]

yeah you can.

[@lifeathome7098]

I just did this recipe a while ago and they were delicious! I have one concern though, I was aiming for that cracked effect on the top but it came out seamless. I used financier pan that has a cavity depth of around 8 - 9mm. Length is 8cm, Width is 3.7cm. I filled the cavity at 90%. I preheated at 200C and baked at 180C. Do you think it has something to do with the depth?

[@HanbitCho]

hello!

[@x7728]

Hi can you link the baking pan that you used in this video? please

[@HanbitCho]

got mine locally.

[@kaetorch377]

Hi chef hanbit. Looove watching your channel! I tried this recipe twice but both times, my batter in the end turns like a paste instead of runny! It happens espcially after i add the brown butter! It still tastes delicious but i still cannot get my head around what i could be doing wrong! 🥴

[@HanbitCho]

think it's ok.

[@kaetorch377]

@@HanbitCho oh really? That is such a relief. Thankyou!!🙏

[@YudycaPutra]

Hi Hanbit, i always love your recipes since it is not overly sweet 😍. I'd like to ask about the amount of brown butter in the recipe. Is the 67g the net amount (the weight after the butter is browned) or the cold butter before being cooked?

[@HanbitCho]

it's the net amount!

[@YudycaPutra]

@@HanbitCho ok thxx ^_^

[@bindusham]

Wow.. by the way How come it rises up without baking powder also not made it meringue then 🤔how ?? Is Cake flour contains baking soda??

[@HanbitCho]

it's like heating up water - turns into steam.

[@bindusham]

@@HanbitCho interesting.. gonna try this now

[@jobond3317]

I do have a question. All countries have different ingredients, and I have never heard of vanilla sugar. Can I use essence or paste instead? I could make vanilla sugar by adding a couple of vanilla pods to a jar of caster sugar. That would work

[@HanbitCho]

it's just vanilla powder.

[@nehajain-fo7uu]

Hi...I loved ur recipe.....but as I m vegetarian can u please tell what can I use instead of eggs???

[@HanbitCho]

hmm can't really think of substitute.

[@gracechowchowful]

Hi chef, love your recipes. Thank you for all your amazing videos. May I ask what’s the size of the financier mould please?! Thank you 🙏

[@HanbitCho]

oh it's a standard financier size that you buy on the internet!

[@gracechowchowful]

@@HanbitCho Thank you very much for your reply. The height is 1.5 cm?!

[@estheronwuka3279]

Hi I wanna make this for my vegan friend what can I substitute the ingredients with

[@HanbitCho]

I'm not sure

[@estheronwuka3279]

@@HanbitCho ah alright np

[@iama5556]

Bonjour , tu dis bien en Français Beurre Noisette …Félicitations !!!

[@HanbitCho]

thanks!

[@vivchin9395]

Chef hanbit one more question. Can I rest the batter overnight before baking them?

[@HanbitCho]

oh yeah you can do that. but usually you would do it for a few hrs.

[@valerieli3696]

Hi. If I do a pistachio financier, around how many grams of pistachio paste do I add ? Please also advise whether the amount of sugar need to be reduce. Thanks

[@HanbitCho]

yeah you can do that.

[@valerieli3696]

@@HanbitCho How many grams of pistachio paste do I add to the batter ?

[@catherinekwa2863]

One more question, is there a reason why you don’t use a hand mixer? Thank you!

[@HanbitCho]

no reason.

[@andaleebsbakery6841]

Beautiful

[@HanbitCho]

Thank you

[@sergioroberto9976]

Can I substitute vanilla powder with vanilla extract? and what ratio should it be? By the way, I love your video so much! Thank you.

[@HanbitCho]

oh nope. vanilla extract isn't actually good enough...and won't be a good substitute. vanilla extract isn't strong enough! You can leave out the vanilla - it'll still taste amazing.

[@shirleypeh4455]

Hi may i know the almond powder you use is blanched almond flour or blanched ground almond?

[@HanbitCho]

yeah its ground almond

[@Siudin220]

Hi, Chef. I just want to make sure something. The 67 gr of brown butter is the weight of brown butter itself right? Not the weight of butter that we use to make brown butter?

[@HanbitCho]

yeah thats right.

[@juliusy9891]

Hi Hanbit! Making this recipe soon and I'm wondering if the one- to two-hour rest gives a better end product. Thank you!

[@HanbitCho]

oh it can - but I get good results without the rest!

[@tonywong3806]

Hi Hanbit, may I ask where do you get the pan from and also what is the height/deep of the pan please? cheers

[@HanbitCho]

yeah I got it in Korea! the dimensions are same as the standard dimensions for a financier pan.

[@tonywong3806]

@@HanbitCho thank you!

[@randomweirdo123]

I am wondering if I could use a different mold if I don’t have a financier pan?

[@HanbitCho]

no problem!

[@marianewman8638]

Hi! I love this simple recipe but is there any substitute for cake flour? I googled a substitute and it said to add some cornstarch to Ap flour…could i do that?

[@HanbitCho]

yep you can do that.

[@marianewman8638]

@@HanbitCho thank you so much. I’ve been wondering if I can do that for a while with other recipes that also call for cake flour.

[@lauweebin2284]

chef, what will happen when the brown butter fall below 45 degree?

[@HanbitCho]

oh the overall temp of the batter might become too low.

[@lauweebin2284]

@@HanbitCho sorry chef,I'm new to baking, what happen if the batter temperature too low?😅

[@166amanda3]

Hi Hanbit 👀 what brand of butter do you recommend 😋

[@HanbitCho]

oh I use president!

[@166amanda3]

@@HanbitCho thanks!

[@thecandyliciousbaker]

Hi chef . Thank u for the recipe. Can we use granulated sugar ??

[@HanbitCho]

Yes you can

[@riejon80]

Have you tried using rice flour instead of cake flour?

[@HanbitCho]

nope

[@ladypaix4314]

I wonder if this would workout with a different mold? I want to make financiers for Easter so I want to make them in a Bunny 🐰 shape mold… do you think that would be ok? Thank you for this recipe, I love financiers!!! 🤤

[@HanbitCho]

yeah should work with any mould!

[@ladypaix4314]

@@HanbitCho Excellent, thank you Chef!

[@Happy-jr6pg]

Chef can I please get the recipe for chocolate financier? Can this recipe be changed to chocolate financier by replacing the part cake flour to cocoa powder?

[@HanbitCho]

yep.

[@JycRuby-KwennOng]

Hi, may I know how to store these financier? In fridge or room temperature? Can I reheat in microwave before serving?

[@HanbitCho]

yeah room temp sounds good.

[@wanlingloh6634]

Hi, Can I use all Almond powder without cake flour, will it change the flavour and texture of the Financier? Thank you for your reply.

[@HanbitCho]

yeah you do need a bit of flour.

[@triciang9079]

Hi Chef Hanbit, Quick check - is the taste purpose to be more dense or fluffy?

[@HanbitCho]

somewhere in between!

[@lt9925]

Dear Hanbit, can I brown my butter using oven ? ( by putting butter in a stainless steel bowl and cover with a stainless steel lid ) , in this way, my kitchen won’t feel greasy …😬 Kindly advice

[@HanbitCho]

yeah i think so but not sure.

[@채현채널]

안녕하세요 영상보고 도움 많이 받고 있습니다 감사해요. 질문이 있는데요 이게 계란 그램수를 맞추기가 힘든데 (계란을 이왕이면 안버리구 쓰고 싶어서요^^).. 꼭 지켜야할 비율 같은게 있을까요?? 예를 들면 계란:밀가루 등 가루류 : 버터 비율이 있다든지요 ㅎㅎ 베이킹 초보라서 여쭤봅니다

[@HanbitCho]

계란 깨서 풀어서 재시면 됩니다~

[@rimanouri6435]

The French pronunciation was good !

[@HanbitCho]

haha thanks!

[@jackieteo3431]

Hi there,may i know 67g is brown butter or butter that haven't been reducing?

[@HanbitCho]

yep it's brown butter after reducing. brown butter before reducing is called just butter!

[@elaineng9714]

Can we heat up the brown butter if the temperature falls below 45deg by the time we’re making the batter?

[@HanbitCho]

oh yeah you can!

[@MiiLa1]

hi chef.. do you have croisant recipe ? belgian waffle ? thanks

[@HanbitCho]

oh i'll upload that later.

[@ryutocchi5883]

Chef why we're not using whole egg?