Pistachio Financier
Baking and Desserts | French cuisine
⏳ Time
1 hour 30 minutes
🥕 Ingredients
8
🍽️ Servings
15
Description
In Paris, a financier is always served with coffee or tea in any restaurant. The monetary association in the name is quite literal. In the late 19th century, an enterprising Parisian baker named Johnson baked this cake in the shape of a gold bar, rightly deciding that it would appeal to everyone. Since Johnson sold his pastries near the Paris Stock Exchange, the cake also received a catchy name — 'financier.' There are several recipes for financiers, ranging from extremely complex ones using browned butter and a long resting period for the batter to quite simple home versions that can be made quickly. In any case, the 'golden' shape and the presence of nuts in the batter remain unchanged, most often almonds, but baker Sarah Smith prefers financiers with pistachios.
Ingredients
- Butter - 2.8 oz
- Pistachios - 7.8 oz
- Chicken Egg - 3.5 oz
- Pistachios - 8.1 oz
- Baking Powder - 0.1 oz
- Raw cane sugar - 2.3 oz
- Wheat Flour - 1.2 oz
- White Chocolate - 5.3 oz
Step by Step guide
Step 1
Using a mixer on high speed, beat the eggs together with the sugar until fluffy, for about 5 minutes.
Step 2
Add softened butter (if taking it straight from the refrigerator, you can soften it in the microwave), 100 grams of pistachio paste, and mix until smooth, occasionally scraping down the sides of the mixing bowl to remove any stuck mixture. This will take about 5 minutes.
Step 3
In a separate bowl, mix the flour with the baking powder.
Step 4
Crush the pistachios in a blender until they form a coarse mixture with some chunks. In a mixing bowl, combine the flour and 130 grams of pistachios, and mix everything together on low speed.
Step 5
Transfer the dough into a piping bag and cut the tip off by 1 cm.
Step 6
Fill special rectangular molds for financier with the batter from the bag. If you don't have special molds, you can bake the financier in one large mold and then cut it into bars. Bake the mini cakes in a preheated oven at 320°F (320 degrees Fahrenheit) for 12-15 minutes, or about 20 minutes if using a large mold. Check for doneness with a toothpick: if it comes out dry, the cakes are done.
Step 7
Prepare the glaze. Chop the chocolate into pieces and melt it in the microwave, using 10-second intervals and stirring the mixture in between.
Step 8
Combine the chocolate with 120 grams of pistachio paste and mix with a spatula until smooth.
Step 9
Allow the finished financier to cool in the mold for 30 minutes, then remove from the mold and refrigerate for another 30 minutes.
Step 10
Coat the cupcakes with frosting. Skewer each cupcake, dip it into the frosting, let any excess drip off, and then roll it in the remaining crushed pistachios.
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