Financier with pistachios
15 servings
90 minutes
In Paris, financier is sure to be served with coffee or tea in any restaurant. The monetary association in the name in this case is literal. At the end of the 19th century, an enterprising Parisian pastry chef Lasne baked this cake in the shape of a gold bar , rightly deciding that everyone would like it in this form. And since Lasne sold his baked goods near the Paris Stock Exchange, the cake also got a catchy name - "financier", in French financier. There are several recipes for financier - from extremely complex ones using burnt butter and long-standing dough to fairly simple homemade ones, in a hurry. In any case, the "golden" shape and the presence of nuts in the dough, most often almonds, remain unchanged, but pastry chef Yulia Posazhennikova prefers financier with pistachios.
1
Whip the eggs with sugar at high speed with a mixer for about 5 minutes.
- Chicken egg: 100 g
- Cane sugar: 65 g
2
Add softened butter (if taken straight from the fridge, it can be softened in the microwave), 100 grams of pistachio paste and mix until smooth, remembering to occasionally scrape down the sides of the mixer bowl from the stuck mass. This will take about 5 minutes.
- Butter: 80 g
- Pistachio paste: 220 g
3
Mix the flour separately with the baking powder.
- Baking powder: 3 g
- Wheat flour: 35 g
4
Crush the pistachios in a blender into a mass with pieces. Add flour and 130 grams of pistachios to the mixer bowl and mix everything together at low speed.
- Pistachios: 230 g
5
Transfer the dough to a piping bag and cut the tip off by 1 cm.
6
Fill special rectangular molds with financier batter from the bag. If there are no special molds, you can bake the financier in one large mold and then cut it into bars. Bake the cupcakes in a preheated oven at 160 degrees for 12-15 minutes, or about 20 minutes if using a large mold. Check readiness with a skewer: if it comes out dry, the cupcakes are done.
7
Prepare the glaze. Chop the chocolate into pieces and melt it in the microwave in 10-second bursts, stirring the mixture.
- White chocolate: 150 g
8
Combine chocolate with 120 grams of pistachio paste and mix with a spatula until smooth.
- Pistachio paste: 220 g
9
Let the finished financier cool in the mold for 30 minutes, then remove from the mold and refrigerate for another 30 minutes.
10
Cover the cupcakes with icing. Skewer each cupcake, dip it in the icing, let the excess drip off, and then roll it in the remaining crushed pistachios.
- Pistachios: 230 g