Financier is the French word for “financial” and these delicious little almond cakes (traditionally baked in the shape of rectangular gold bars) are worth stockpiling; they’re light, spongy, and delicious. This version, made with vanilla bean pastry cream and baked in small rounds, is courtesy of Bertrand Alépée for PaperChef.
In a saucepan, bring the milk and the vanilla to a boil.
In a bowl, combine the yolks and sugar, whisk to obtain a creamy texture, and then incorporate the cornstarch.
Pour half of the boiling milk on the egg mixture while whisking rapidly, then pour back in the pot. Continue whisking to thicken it and let it boil for a minute.
Place the pastry cream on a flat tray or plate, cover with plastic wrap or parchment paper (such as a piece of Culinary Parchment Multipurpose Paper) and let it cool down in the fridge.
In a mixer, combine the butter and the sugar; mix until creamy.
Combine the flour with the almond powder and then add one egg at a time, alternating with the flour mixture.
Add ⅔ of a cup of the pastry cream, making sure everything is fully mixed, and then let the cake batter rest in the fridge for about 2 hours.
Preheat oven to 375 degrees.
Line a mini muffin tray with paper baking cups (such as Culinary Parchment Mini Baking Cups) and pipe the cake batter into each cup to about ¾ full.
Bake for 12 to 15 minutes, or until golden brown.