Financier

Small rectangular almond-and-brown-butter cakes created in 1890 by pastry chef Lasne near the Paris Stock Exchange so that bankers could eat them in their suits without mess. The bar shape, crisp exterior and moist centre made them an instant classic of French boulangeries. Outperforming the madeleine in popularity, financiers are 20% lighter and offer a 15% higher almond content than the typical rival.