At Maison Kayser in New York, the financiers on the upper east side are just as perfect as they are in their original Parisian bakery! I first read about the perfect pistachio financier from David Lebovitz. He explains, “If you’ve never had financiers before, prepare yourself for a treat. But even if you’ve had them, you’ve likely never had financiers from Kayser bakery. Each little moist button is the perfect taste of ground almonds and French butter.” They could be mistaken for madeleines, but are denser, moister and just much more delicious!
Run, don’t walk, past the Laduree to Maison Kayser. Laduree might be a more beautiful shop, but the eclairs, financiers and bread at Kayser should not be missed!
Maison Kayser had a strict no photography policy so I didn’t take photos on this trip to NYC, but posted a few that I took on my first trip to Paris. If you can’t make it to the upper east side, anytime soon, Saveur published the pistachio financier recipe last year which emphasized how the egg whites and almond flour contribute to why, “despite its unassuming look, the financier is a small vessel of joy”. I’m also on the hunt for the recipe for a chocolate financier which is also dark, decadent, and moist.
Only second to the Maison Kayser financiers are the ones at Colson in Brooklyn.
I sent some to my niece this summer who preferred them to Smitten Kitchen’s chocolate wafers! So someone special is getting a delivery of Eric Kayser financiers for Eid. Eid Mubarak!