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 Originally made by the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]
Gisslen, Wayne. 2008. "Professional Baking", John Wiley & Sons, Hoboken, New Jersey.
ISBN978-0471783497
Merceron, Julien. 2014. "A la Mere de Famille: Recipes from the Beloved Parisian Confectioner", Chronicle Books, San Francisco, California.
ISBN978-1452129952
The Chefs of Le Cordon Bleu. 2012. "Pâtisserie and Baking Foundations - Classic Recipes", Delmar Cengage Learning, Boston, Massachusetts.
ISBN978-1439057179
Valette, Murielle. 2013. "Patisserie: A Step-by-step Guide to Baking French Pastries at Home", Constable & Robinson, London, U.K.
ISBN978-1472110145
Wells, Patricia. 1999. "The Food Lover's Guide to Paris", Workman Pub., New York City, New York.
ISBN978-0761114796