Caramel Financiers

I’m scaling up this classic teacake for a caramel financier by popping it with one of my favorite candies and turning it into a Rolo-stuffed financier. Outside of that, everything else falls in line with this classic sponge-like cake.

Caramel-Filled Financiers

I meant to post this yesterday, but it’s been a tough week full of battles.

Lucky for me I found mercy in a calming voice that was able to slap down my fighting fist. Everyone needs someone like this—a practical minded influence that will let you have your little fit, then in so many words tell you, “Keep your wits and move on”. I’m thankful for this voice and the person behind it for reminding me that smiling vs. fighting feels so much better.

Now applying what I learned about self-restraint, I’m only going to have six instead of ten caramel financiers.

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Caramel Financier

Yield: Makes about 2 dozen 1 1/2 inch cakes


  • 1 1/2 sticks butter, unsalted
  • 1/2 cup all purpose unbleached flour
  • 1/2 cup almond meal
  • 3/4 cups sugar
  • 4 large egg whites
  • 24 mini Rolos, peeled



Lightly butter chosen baking vessel. Heat oven to 350 degrees F.

  1. Place butter in a heavy bottom pan over medium heat and stir until butter is melted and starts to turn brown and takes on a nutty scent. Remove from heat and pour browned butter through a fine mesh sieve.
  2. Place all remaining ingredients, except the Rolos, into a bowl and whisk to combine. Add in cooled butter and mix to combine.


  1. Place batter in chosen vessel a third of the way up and then insert one mini Rolo into the center.
  2. Bake financiers at 350 degrees for 10-12 or until edges start to turn a golden brown.
  3. Remove from oven and cool slightly and then dust with powdered sugar.

A few notes:

  • To form the scalloped edge financier, I used mini 2 inch tart pans. If you don't have mini tart pans, a muffin pan will work just as well.
  • Don't skip browning the butter. The brown butter lends a heavy hand in the overall flavor.
  • The batter is light, so bypass the mixer and use a sturdy spoon.
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19 Responses to “Caramel Financiers”

  1. #
    Katrina @ Warm Vanilla Sugar — September 13, 2012 @ 11:00 am

    These are so beautiful! I haven’t had anything like this before. Stunning!


  2. #
    Rachel @ Baked by Rachel — September 13, 2012 @ 11:39 am

    Rolos have a way of disappearing in our house. I know these would too!


  3. #
    Erin @ Texanerin Baking — September 13, 2012 @ 11:51 am

    I heard about financiers last year (I guess I’m slow with this stuff) but still haven’t tried them. But stuffed financiers can only be better! Love the shot with the melty goodness.


  4. #
    Loretta E — September 13, 2012 @ 1:53 pm

    Confession: I have spent the past few days going through all your old posts and I’m in heaven! I can’t even begin to narrow down what to make first!


  5. #
    phi — September 13, 2012 @ 5:20 pm

    OMG, that’s genius!


  6. #
    Reem | Simply Reem — September 13, 2012 @ 5:39 pm

    You just made financiers a little more FANCY!!!
    Love the last shot… Stunning!!


  7. #
    Averie @ Averie Cooks — September 13, 2012 @ 6:20 pm

    Sorry about your tough week but boy, Rolo’s sure help to make things better – these are great!


  8. #
    unsightly — September 13, 2012 @ 7:13 pm

    I think you missed your calling in life. You should be teaching classes or holding workshops on how to turn classic pastries into bad-ass pastries.


  9. #
    unsightly — September 13, 2012 @ 7:14 pm

    PS- Step 3 in Assembly may be my favorite thing I’ve read all day! :)


    • Naomi replied: — September 13th, 2012 @ 10:14 pm

      Rebecca – Um, I have no explanation for how that or came about???? “Remove from human and dust with powder sugar.” WOW. I guess 2am posting is a bad idea. Really bad.

      Thank you for pointing that out.


  10. #
    JulieD — September 13, 2012 @ 9:50 pm

    I hope things get better soon! Love you!! …and these financiers!! They are so pretty…I want like 6 of them!


  11. #
    Ann P. — September 14, 2012 @ 5:59 am

    WOw these look amazing!! :D Nice job! The textures of the light cake and the creamy Rolo filling are veeery tempting :)


  12. #
    Maria — September 14, 2012 @ 1:21 pm

    Oh I love these!


  13. #
    jehanne@thecookingdoctor — September 15, 2012 @ 2:09 pm

    those financiers are so pretty. I only made those financier/friand last week (without the rolos of coz) but with brown butter, you are very clever at adding the rolos. Must do some encore baking with your recipe then;-)


  14. #
    hui — September 16, 2012 @ 6:11 pm

    hi naomi! this post couldn’t have come at a better time! i needed to get rid of 4 egg whites and am very intrigued with brown butter after reading another blogger’s post.
    as usual, your pics (and posts ^^) are inspiring and breathtaking! i made my first financiers based mainly on your recipe yesterday.. and they turned out great ^^ thank you so much for sharing ^^


  15. #
    Sommer@ASpicyPerspective — September 17, 2012 @ 3:42 pm

    Oh Naomi, I could just kiss your face for these! LOVE.


  16. #
    Laura (Tutti Dolci) — September 19, 2012 @ 5:17 am

    Gorgeous financiers!


  17. #
    Katherine @ eggton — September 24, 2012 @ 1:25 am

    These photographs are stunning–especially the ones where you moved the financiers off the powdered sugar after you sprinkled it. So creative, I love it!


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