Servings: 9 pistachio financiers
Ingredients
Pistachio Financiers:
- 5 oz egg whites 141 g, about 5 egg whites
- 7 tbsp butter 100 g, plus a bit more for greasing the pan
- 3 oz sugar 85 g
- 1/2 tsp vanilla extract optional
- 1 oz honey 28g or about 1 1/3 tbsp
- 2.5 oz almond flour 70g
- 2 oz cake flour 56g or about 9 tbsp
- 1/2 tsp baking powder optional
- 1 oz pistachio paste 28g
Pistachio Frosting:
- 1 cup heavy cream ~240 g
- 3.5 oz white chocolate ~100 g
- 1.5 oz pistachio paste ~42g
- 1 teaspoon powdered gelatin
- 1 tablespoon water
Instructions
Pistachio Whipped Ganache:
- Bloom Gelatin: Stir gelatin into water in a small bowl and let sit for 5-10 minutes.1 teaspoon powdered gelatin, 1 tablespoon water
- Chop Chocolate: Chop white chocolate and place it in a large heatproof bowl.3.5 oz white chocolate
- Simmer Cream: Heat half the heavy cream in a saucepan until it begins to simmer (look for small bubbles around the edges), then remove from heat.1 cup heavy cream
- Dissolve Gelatin: Add gelatin to the hot cream and whisk until fully dissolved.
- Combine: Pour the gelatin-cream mixture over the chocolate, let sit for a minute, then whisk until smooth.
- Add Pistachio Paste: Add the pistachio paste into the bowl and stir to combine.1.5 oz pistachio paste
- Blend: Use an immersion blender to mix thoroughly for 1-2 minutes, ensuring no lumps remain and everything is incorporated.
- Add Cream: Incorporate the remaining cream to cool the mixture, then blend for another minute.
- Refrigerate: Cover the ganache with plastic wrap in direct contact and refrigerate for at least 6 hours, or overnight.
Pistachio Financiers:
- Preheat Oven: Set the oven to 390°F (200°C).
- Brown Butter: Melt butter in a saucepan over medium heat until it turns golden brown and smells nutty, about 5-10 minutes. Cool it by placing in a bowl of cold water.7 tbsp butter
- Mix Egg Whites and Sugar: Whisk egg whites and sugar just until a bit of foam forms.5 oz egg whites, 3 oz sugar
- Add Honey and Vanilla: Stir in honey and vanilla.1/2 tsp vanilla extract, 1 oz honey
- Add Pistachio Paste: Stir in the pistachio paste, ensuring that it's spread evenly throughout.1 oz pistachio paste
- Incorporate Dry Ingredients: Sift almond flour, cake flour, and baking powder together and mix into the wet ingredients.2.5 oz almond flour, 2 oz cake flour, 1/2 tsp baking powder
- Combine Butter: Add cooled brown butter, including the burned bits, ensuring it's not too hot.
- Prepare Pan: Grease the mold with butter, ensuring all surfaces are covered. Optionally, dust with flour or sugar if not using a non-stick pan.
- Fill Molds: Fill each mold about three-quarters full with batter. Optionally top each with chopped pistachios.
- Bake: Place in the oven, immediately reduce heat to 360°F (180°C), and bake for 13-15 minutes until the edges brown and the center sets.
- Cool: Let financiers cool in the pan for 10-15 minutes, then remove.
Combine:
- Whip: Whip the chilled ganache with a mixer until light and fluffy, about 3-5 minutes. The whisks should leave clearly visible trails. Stop immediately if you notice any graininess.
- Pipe: Pipe the financiers immediately after whipping the ganache. Optionally, top with chopped pistachios.
- Serve or Refrigerate.
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