Monthly Archives: August 2014

chestnut financiers

financier-noisettes071

What to do with egg white when you make cannelés or crème brûlée? Here is a great idea that everyone will enjoy!
I love financiers!
It’s soft and delicious especially when you take time to brown the butter as it should be!
It’s easy to make and to take for a pic nic if you can resist eating them all at once!

For this recipe, I chose a mix of almond and chestnut but you can make it 100% almond or replace the chestnut by pistachio.
Because I’m crazy about matcha green tea, I can’t resist adding a spoon of the emerald powder to the mix when it’s all almond.

I use whole sugar as it has a caramel like taste that goes really well with chestnut.

140g of salted butter
3 eggs’ whites
100g whole sugar
60g powdered almonds
20g powdered chestnuts
50g flour

Turn the oven on at 160°C.
You can mix whole chestnuts and almonds in a blender if you can’t find grounded nuts.
Melt the butter in a pan until golden brown (beurre noisette pr chestnut butter!)
Leave to cool a little.
Grill the chestnut powder at 160°C for 10 minutes. Leave to cool and turn the oven up at 220°C.
Mix the flour + sugar + almond and chestnut powders.
Add the whites while whisking.
Add the butter also while whisking.
When the mix is smooth, pour into financier molds (about 8 mm deep rectangles)and cook in the oven for 7-8 minutes. Leave to cook on a cooling rack.

You can replace the flour by the same amount of almond powder. It works really well and suits the gluten sensitive while everyone can enjoy it.
If you want to avoid lactose, you can replace the butter with the coconut oil. You can’t brown the coconut oil so it’s important to use the whole sugar.
I choose rapadura or muscovado or any whole sugar.
Sometimes this sugar is a bit “thick” so you can mix it to get a finer sugar.

One bite, hold by the finger tips, to eat with tea, coffee or hot chocolate. A golden bite like gold!

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