Skip to content

Roman and Williams Guild

Your cart is empty

Have an account? Log in to check out faster.

Continue shopping

WORLD of RADICAL BEAUTY

Architecture, art, design, and cuisine rooted in history and high craft

The MARCEL COLLECTION

Discover at GUILD SHOP

CATEGORIES
Lighting
Lighting
Furniture
Furniture
Tableware
Tableware
Ceramics
Ceramics
Accessories
Accessories

Introducing MARCEL
945 MADISON AVENUE

The New Continental Restaurant from Roman and Williams and Sotheby's

ESTELLE MANOR

"We don’t believe a house is ever finished, and we don’t want it to ever be. Design is like an endless novel: if it doesn’t have humanity, it’s hollow.” — Robin and Stephen Alesch

PEAK SEASON FLAVOR

View the menu at La Mercerie

Explore our world of French culinary craft. In SoHo, La Mercerie offers elevated French cooking by Chef Marie-Aude Rose and Executive Chef Heloïse Fischbach.

Discover La Mercerie

Now On View: CASEY ZABLOCKI

The BRONZE EDIT

Search

Chef Marie-Aude Rose: Financier Recipe

Chef Marie-Aude Rose: Financier Recipe

Aaaahlala... butter!

Financier with hazelnut flour

INGREDIENTS

100g hazelnut flour or 50g hazelnut/50g almond flour
100g flour
250g egg whites
250g browned butter
1tsp vanilla extract or 1/2 vanilla bean
1/2tsp salt
300g icing sugar

DIRECTIONS

Mix all dry ingredients first, add egg whites and finally the browned butter which has been cooled down.

Cook at 400F for 15 minutes in little individual rectangle molds or in 2 cake molds for 25 minutes.

Enjoy!

Search