Pierre Hermé's Vegan Almond Financiers

Recette Classique Financier

Pierre Hermé continues to amaze with his latest creation – a book on vegan pastry, co-authored with Linda Vongdara, a 100% plant-based chef. Together, they've explored the intricacies and feasibility of the chef's recipes, transforming them into delightful vegan versions. The result is quite impressive! Ready to try the recipe for vegan almond financiers?

The book pâtisserie végétale by Pierre Hermé

By the way, we had the chance to chat with Mr. Hermé about this famous cookbook. Check out the video here.


Ingredients to shop

For 30 to 40 mini-financiers :

Very important : Prepare it the day before

- 150 g of T55 flour

- 60 g of almond powder

- 5 g of baking powder

- a pinch of fleur de sel from Guérande

- 160 g of soy drink

- 125 g of blond cane sugar

- 50 g of deodorized coconut oil

- 50 g of grapeseed oil



  1. Gently melt the deodorized coconut oil in a saucepan over low heat and mix it with the grapeseed oil. Set aside at room temperature.
  2. Place the soy drink in a mixing bowl. Whisk in the blond cane sugar until completely dissolved. Sift together the flour and baking powder. Pour this dry mixture at once into the liquid mixture and quickly mix to homogenize the whole.
  3. Gradually add the almond powder, fleur de sel, and oils to obtain a smooth and emulsified batter. Place the batter in a piping bag (without a nozzle) and let it rest for 24 hours in the refrigerator.
  4. Preheat the conviction oven to 240 °C. Pipe the financier batter into round molds with a diameter of 4 cm. Bake for 5 minutes, lowering the oven temperature to 220 °C.
  5. Unmold the financiers and place them on a rack to cool.

Note : These financiers can be stored for 5 days in a metal box and up to 2 weeks in an airtight box in the refrigerator.

Also, discover Matthias Marc's wild garlic omelette and deliciously yummy beet gnocchi. 

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For the browned butter :

- 120 g of butter

For the dough :

- 180 g of icing sugar

- 100 g of powdered almonds

- 50 g of T45 flour

- 2 g of liquid vanilla

- 150 g of egg whites (about 5 eggs)

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