Financiers-Pierre Herme

2 Apr

DSC_0285With 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

Extra butter for moldsDSC_0291

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!!!


One Response to “Financiers-Pierre Herme”

  1. lisa lawless (@lisaiscooking) April 4, 2013 at 7:33 AM #

    Brown butter, raspberries, and pistachios sound lovely. Such pretty, little cakes!

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