Chocolate and pistachio are two ingredients I like to combine in just about any dessert or treat. These financiers are a unique French pastry that is somewhere between a cookie and a cake texture-wise. It’s tender and melt-in-your-mouth, and the combination of chocolate and pistachio is simply divine in it.
Chocolate Financiers with Pistachios
30-32 very small chocolate financiers
For the financiers:
120 grams (1 stick) butter
30 grams (3 tbsp.) cocoa powder
50 grams (1/2 cup) almond meal
100 grams (3/4 cup) sugar powder
Pinch of salt
2 large egg whites at room temperature
1 tsp. vanilla extract
1 tbsp. brandy
20-30 grams coarsely chopped pistachios
- Preheat oven to 170c degrees and lightly grease a mini financiers silicon mold.
- Prepare beurre noisette (brown butter): in a small saucepan place the butter and melt over medium heat. Once the butter is completely melted, reduce the heat and cook for another 3-4 minutes it until lightly golden brown.
- Remove from the heat and set aside for 10 minutes to cool slightly.
- In a bowl, blend cocoa powder, almond meal, sugar powder and salt.
- Add egg whites, vanilla and brandy, and stir with a spatula until batter is smooth.
- Add brown butter, and stir until incorporated.
- Transfer the mixture into a pastry bag and drizzle into the pan.
- Sprinkle chopped pistachios on top of each financier.
- Bake for 10-15 minutes, until set at the edges but still slightly soft in the center.
- Cool completely at room temperature and serve.
- If you want, you can add chopped chocolate into the mixture.
- Keep the financiers in a sealed container in the refrigerator for up to 5 days.
- You can use any kind of nut you like instead of pistachios.