費南雪

費南雪
類型	蛋糕
起源地	法國
主要成分	焦化牛油（英語：Beurre noisette）、杏仁粉、壓碎或研磨的杏仁、或是杏仁香料

費南雪（financier）也稱金磚蛋糕，是一種小的法式蛋糕，味道較淡，質地濕潤，類似海綿蛋糕，一般會有杏仁粉、壓碎或研磨的杏仁、或是杏仁香料。食譜中最特殊的一部份是焦化牛油（英語：Beurre noisette），就是煮到略焦，散發堅果香氣的牛油^[1]^[2]。其他成份包括蛋白、麵粉及糖粉。費南雪一般會在模具中烘焙，呈長方形，尺寸比花色小蛋糕要小^[1]。其質地有彈性^[3]^[4]。

費南雪的法文名稱financier據稱是源自其長方形，類似金條的外觀^[2]^[5]。另一種說法是因在巴黎證券交易所附近的金融街受歡迎而出名^[6]^[7]。

傳統的費南雪是長方形的，但也有出現其他的形狀^[4]^[8]^[9]。

參考資料

^ ^1.0 ^1.1 Thomas Keller et al., Bouchon (NY: Artisan, 2004), 307, available online, accessed August 28, 2012. ISBN 978-1579652395
^ ^2.0 ^2.1 Suas, Michel. Advanced Bread and Pastry. Cengage Learning. 2008: 474 [2016-02-10]. ISBN 978-1418011697. （原始內容存檔於2020-11-03）.
^ Greenspan, Dorie. Around My French Table: More Than 300 Recipes from My Home to Yours. New York: Houghton Mifflin Harcourt. 2010: 455 [2016-02-10]. ISBN 978-0547504810. （原始內容存檔於2014-07-08）.
^ ^4.0 ^4.1 Hesser, Amanda. The Pastry Chef's Rich Little Secret. The New York Times. November 24, 1999 [29 May 2014]. （原始內容存檔於2020-10-31）.
^ Mina, Michael. Michael Mina: The Cookbook. New York: Hachette Digital, Inc. 2010 [2016-02-10]. ISBN 978-0821257531. （原始內容存檔於2017-03-27）.
^ Leaf, Alexandra. Van Gogh's Table: At the Auberge Ravoux. New York: Artisan Books. 2006: 209 [2016-02-10]. ISBN 978-1579653156. （原始內容存檔於2017-03-27）.
^ Hochbaum, Susan. Pastry Paris: In Paris, Everything Looks Like Dessert. New York: New York Review of Books. 2011: 118 [2016-02-10]. ISBN 978-1892145949. （原始內容存檔於2017-03-27）.
^ Willan, Anne. One Soufflé at a Time: A Memoir of Food and France. New York: Macmillan. 2013: 170 [2016-02-10]. ISBN 978-1466837027. （原始內容存檔於2014-07-08）.
^ Fabricant, Florence. The New York Times Dessert Cookbook. New York: Macmillan. Oct 3, 2006: 165. ISBN 978-0312340605.

延伸閱讀

Gisslen, Wayne. 2008. "Professional Baking", John Wiley & Sons, Hoboken, New Jersey. ISBN 978-0471783497
Merceron, Julien. 2014. "A la Mere de Famille: Recipes from the Beloved Parisian Confectioner", Chronicle Books, San Francisco, California. ISBN 978-1452129952
The Chefs of Le Cordon Bleu. 2012. "Pâtisserie and Baking Foundations - Classic Recipes", Delmar Cengage Learning, Boston, Massachusetts. ISBN 978-1439057179
Valette, Murielle. 2013. "Patisserie: A Step-by-step Guide to Baking French Pastries at Home", Constable & Robinson, London, U.K. ISBN 978-1472110145
Wells, Patricia. 1999. "The Food Lover's Guide to Paris", Workman Pub., New York City, New York. ISBN 978-0761114796

[keller-1] 1.0 ^1.1 Thomas Keller et al., Bouchon (NY: Artisan, 2004), 307, available online, accessed August 28, 2012. ISBN 978-1579652395

[Suas-2] 2.0 ^2.1 Suas, Michel. Advanced Bread and Pastry. Cengage Learning. 2008: 474 [2016-02-10]. ISBN 978-1418011697. （原始內容存檔於2020-11-03）.

[3] Greenspan, Dorie. Around My French Table: More Than 300 Recipes from My Home to Yours. New York: Houghton Mifflin Harcourt. 2010: 455 [2016-02-10]. ISBN 978-0547504810. （原始內容存檔於2014-07-08）.

[Hesser-4] 4.0 ^4.1 Hesser, Amanda. The Pastry Chef's Rich Little Secret. The New York Times. November 24, 1999 [29 May 2014]. （原始內容存檔於2020-10-31）.

[5] Mina, Michael. Michael Mina: The Cookbook. New York: Hachette Digital, Inc. 2010 [2016-02-10]. ISBN 978-0821257531. （原始內容存檔於2017-03-27）.

[6] Leaf, Alexandra. Van Gogh's Table: At the Auberge Ravoux. New York: Artisan Books. 2006: 209 [2016-02-10]. ISBN 978-1579653156. （原始內容存檔於2017-03-27）.

[7] Hochbaum, Susan. Pastry Paris: In Paris, Everything Looks Like Dessert. New York: New York Review of Books. 2011: 118 [2016-02-10]. ISBN 978-1892145949. （原始內容存檔於2017-03-27）.

[8] Willan, Anne. One Soufflé at a Time: A Memoir of Food and France. New York: Macmillan. 2013: 170 [2016-02-10]. ISBN 978-1466837027. （原始內容存檔於2014-07-08）.

[Fabricant-9] Fabricant, Florence. The New York Times Dessert Cookbook. New York: Macmillan. Oct 3, 2006: 165. ISBN 978-0312340605.

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