World-class pastry chef Eric Lanlard shares his recipe for these delicately delicious Pistachio & Rose Financiers
• 75g unsalted butter
• 45g ground pistachio nuts
• 35g plain flour
• 3 egg whites
• pinch of salt
• 90g icing sugar, sifted
• 25g ground almonds
To decorate :
• 100ml whipping cream
• 2 tsp vanilla sugar
• few drops of rose extract, to taste
• edible dried rose petals or buds
1 Preheat the oven to 180°C (fan 160°C)/350°F/gas mark 4.
2 Heat the butter in small saucepan and bubble until it smells nutty and the milk solids turn golden brown. Set aside.
3 In a large bowl mix together the ground pistachio, groud almond, flour and icing sugar.
4 In a large bowl, whisk the egg whites and salt together until foamy, then fold in the dry ingredients. Fold in the melted butter. Pour the mixture into a piping bag.
5 Pipe the mixture into 24 small financier moulds (or you can use mini muffin tins) and bake in the oven for 15–20 minutes until lightly golden brown.
6 Leave to cool in the trays for 15 minutes, then turn out on to a cooling rack to cool completely.
7 To decorate, lightly whip the whipping cream, vanilla sugar and rose extract, then spoon into a piping bag fitted with a medium star-or petal-shaped piping nozzle.
8 Pipe rosettes on to each financier and decorate with extra chopped pistachios and dried rose petals or buds.
Recipe courtesy of Eric Lanlard