Professional Grade Pistachio Financiers with Brown Butter

Method

1. Prepare the Beurre Noisette: Place the butter in a heavy-bottomed saucepan over medium heat. Melt and continue cooking until the milk solids turn a deep amber brown and the aroma is nutty. This occurs at approximately 155°C (311°F). Immediately remove from heat and strain through a fine-mesh chinois into a clean bowl to stop the cooking. Stir in the pistachio paste while the butter is warm to emulsify.

2. Sift Dry Ingredients: In a large bowl, whisk together the sifted icing sugar, almond flour, pistachio flour, all-purpose flour, and sea salt until no lumps remain.

3. Incorporate Egg Whites: Add the liquid egg whites to the dry mixture. Use a whisk to combine until a smooth paste forms. Do not whip; you want to avoid incorporating air bubbles which cause the financiers to rise unevenly.

4. Emulsify: Gradually stream the warm pistachio-butter mixture into the batter, whisking constantly until the batter is glossy and fully homogenous.

5. The Rest (Mandatory): Transfer the batter to a piping bag and refrigerate for a minimum of 2 hours, preferably overnight. This hydrates the flour and ensures a better rise and texture. Skip this if you must, but you will lose the signature hump and the flavor depth will be diminished.

6. Baking: Preheat oven to 200°C (400°F). Butter a traditional financier mold or silicone mold. Pipe the batter into the molds, filling them about 80% of the way. Top with a few pieces of crushed raw pistachios.

7. Oven Management: Place the tray in the oven and immediately reduce the temperature to 190°C (375°F). Bake for 12-14 minutes until the edges are golden brown and the centers spring back when lightly touched.

8. De-molding: Allow to cool for 5 minutes in the mold before transferring to a wire rack. Serve at room temperature.

Notes

Questions