Pistachio Financier

Ingredients

• Butter 5 oz
• Pistachios 10 oz
• Chicken Egg 5 oz
• Pistachios 10 oz
• Baking Powder 0 oz
• Raw cane sugar 0 oz
• Wheat Flour 0 oz
• White Chocolate 5 oz

Step-by-Step Guide

Step 1

Using a mixer on high speed, beat the eggs together with the sugar until fluffy, for about 5 minutes.

Step 2

Add softened butter (if taking it straight from the refrigerator, you can soften it in the microwave), 100 grams of pistachio paste, and mix until smooth, occasionally scraping down the sides of the mixing bowl to remove any stuck mixture. This will take about 5 minutes.

Step 3

In a separate bowl, mix the flour with the baking powder.

Step 4

Crush the pistachios in a blender until they form a coarse mixture with some chunks. In a mixing bowl, combine the flour and 130 grams of pistachios, and mix everything together on low speed.

Step 5

Transfer the dough into a piping bag and cut the tip off by 1 cm.

Step 6

Fill special rectangular molds for financier with the batter from the bag. If you don't have special molds, you can bake the financier in one large mold and then cut it into bars. Bake the mini cakes in a preheated oven at 320°F (320 degrees Fahrenheit) for 12-15 minutes, or about 20 minutes if using a large mold. Check for doneness with a toothpick: if it comes out dry, the cakes are done.

Step 7

Prepare the glaze. Chop the chocolate into pieces and melt it in the microwave, using 10-second intervals and stirring the mixture in between.

Step 8

Combine the chocolate with 120 grams of pistachio paste and mix with a spatula until smooth.

Step 9

Allow the finished financier to cool in the mold for 30 minutes, then remove from the mold and refrigerate for another 30 minutes.

Step 10

Coat the cupcakes with frosting. Skewer each cupcake, dip it into the frosting, let any excess drip off, and then roll it in the remaining crushed pistachios.