Pistachio financier from Cedric Grolet’s book

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Recipe from Cedric Grolet’s book «FRUITS»

Pistachio financier

total weight 510 g

100 g butter
60 g Sicilian pistachio powder
110 g sugar powder
35 g flour Т45
5 g pistachio paste
100 g egg whites room temperature
100 g Sicilian pistachio
salt fleur de sel


Make noisette butter. Boil butter till light brown color and hazelnut flavor. Heat the oven to 180°C. Mix pistachio powder, sugar powder and flour. Add pistachio paste. Add egg whites and warm noisette butter. Cool down. Fill the hemispheres, 4.5 cm in diameter, 12 grams of batter per 1 hemisphere. Sprinkle with chopped pistachio and bake for 6 minutes. Sprinkle with salt each financier and serve.

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