With some extra raspberries I had leftover , I decided to make some raspberry financier this week. I have been using a recipe a couple of times and am quite fond of the recipe by Pierre Herme. While I substituted some ingredients, I found the results were just as good. The tweeks I made where the baking time which I found was not sufficient for the financiers to fully bake. As per mentioned before, I added a raspberry to add some flavour to the financier.
1 stick unsalted butter
1/4 cup hazelnut ( I substituted pistachios)
1 1/2 cup icing sugar ( I only used 1 cup and found it sufficient)
7 tsp all purpose flour ( I used cake flour)
1/4 tsp baking powder
1/4 cup ground almonds
5 egg whites
I used silicone molds for baking the financiers. I had roasted the almonds and pistachios for a toastier taste and ground them with a coffee grounder for finer grain. Pierre Herme suggested to brown the butter. It’s basically melting the butter in a sauce pan till it browns in colour. The result was a caramelized nutty flavour which complimented well with the nuts. The baking time for these pastries at 320F was 20 minutes. I quite like financiers as they have this caramel/nutty flavour. They were also quite light as supposed to a pound cake. Enjoy!!!