Keep these in the pantry in case you need a quick (delicious) pick-me-up !
- 2 ounces of butter (60 g)
- 3 3/4 ounces of powdered sugar (110 g)
- 1 1/2 ounces of almond powder (40 g)
- 1 1/2 ounces of flour (40 g)
- 0,07 ounces of baking powder (2 g)
- 1 ounce (30 g) of dark chocolate (70 %)
- 1/2 ounces of melted honey (10 g)
- 4 egg whites (130 g)
- 1/2 ounces of pure pistachio paste (10 g)
The day before, place the butter into a pot. Melt it gently until it is lightly browned. Watch the butter closely to make sure that it does not burn. When the butter has reached the proper color, set the bottom of the pot in a bowl of cold water to stop the cooking. Set aside.
In a mixing bowl, delicately mix the powdered sugar and almond powder. Add the flour and baking powder, sifted together. Mix to combine.
Chop the chocolate. Add the honey, the egg whites, and the pistachio paste. Mix delicately with a spatula. Add the browned butter and the chopped chocolate. Mix well to combine, then set in the fridge for 12 hours. As with madeleines, the resting time is the secret to perfect financiers.
When ready to bake, preheat the oven to 392°F (200 °C). Butter and flour the financier molds, then fill with the dough. Bake for 5 to 6 minutes.
This recipe comes from the book "Best of Jean-Paul Hévin" published by Éditions Alain Ducasse.
All My Chefs suggests