Pistachio Financiers from Payard Cookies by Francois Payard.
Pistachio and chocolate is one of my favorite combinations, and it works like a charm in this financier. A portion of the batter is mixed with cocoa powder before baking, and ends up forming a chocolate center in the financier. Almond paste, which is used instead of almond flour in this recipe, can be hard to grind into a smooth texture, even in the food processor. If it is really stiff, you can grate it first before placing it in the food processor. It also helps to warm up and soften the paste by massaging it in your hands before grinding it. This batter is thick, so it’ll be easier to pipe it rather than try to pour it into the molds.
Makes 40 to 50 financiers
- 3.5 oz/100 g 7 tablespoons (100 grams) unsalted butter
- 14 ounces (400 grams) almond paste
- 5 tablespoons (80 grams) pistachio paste
- 4 large eggs
- 1 1/2 tablespoons (9 grams) Dutch-process cocoa powder
Place the butter in a small saucepan over medium-high heat. Let it bubble and cook until it turns light golden brown. Whisk a couple of times during the process to ensure that all the butter melts and browns evenly. Once it reaches the desired light brown color, immediately remove from the heat.
In a food processor, grind together the almond paste and pistachio paste until the mixture is smooth, then add the eggs and process until combined. Slowly drizzle in the hot butter, and mix until fully combined. Spoon out about 3/4 cup of batter (read carefully, not three-quarters of the batter!) into a small bowl and stir in the cocoa powder.
Transfer the rest of the plain pistachio batter to another bowl, cover both batters, and refrigerate for at least 3 hours, or preferably overnight.
Preheat the oven to 350°F (175°C). Spray a silicone financier mold with nonstick cooking spray or line a mini muffin pan with paper baking cups. If using a silicone mold, place it on a baking sheet.
Stir the plain batter, then, with a spatula, transfer it to a pastry bag fitted with a 1/4-inch round pastry tip. You can also just cut a 1/4-inch opening into the tip of the pastry bag. Pipe just enough of the batter to fill the individual molds or muffin cups three-quarters full.
Stir the chocolate batter and spoon in a small drop (about [3/4] teaspoon) at the center of each financier (you can pipe it if you prefer, using a different pastry bag). It should sink into the plain batter as it bakes. Bake for about 30 minutes, or until the financiers are light golden brown, spring back when pressed, and a toothpick inserted in the center comes out clean. Remove from the oven, let them cool completely in the mold, then store them in an airtight container in a cool, dry place for up to 2 days.