I have been eyeing this pastry chef for a while now. According to Paris Pastries Blog, Aoki was one of the top pastisseries in Paris. Sadly to say, the net only had a few of his recipes posted; nevertheless, now I am the proud owner of his magazine and recipes.
Having a profound fondness of financiers, I tried Aoki’s Financier au Matcha Sale found from Travellingfoodies. To make the financiers, I first browned the butter in the saucepan and toasted some almonds to ground. Next I measured the flour and whipped up the egg whites and sugar. The flour was then sifted into the egg white/sugar mixture. To dissolve the matcha, I combined the matcha with the browned butter. When the flour, egg white and sugar mixture was completely emulsified, the toasted ground almond meal along with the matcha/ butter was added.
Unlike Herme’s and Laduree’s financiers, the recipe had no baking powder; with that in mind, the egg whites and sugar were beat to med-stiffness. Remember to fold. Because matcha oxidizes during baking, a trick I learned was to create a paste first to retain the beautiful green colour. I chose the browned butter. Browned butter was just basically melting the butter in a sauce pan until it caramelizes in colour. It imparted a nutty caramelized flavour to the pastry.
Sadaharu Aoki’s Financier Au Matcha Sale (Recipe found here)
Egg White 90 g
Caster Sugar 100 g
Trimoline 10 g (I opted out, it’s invert sugar)
buerre noisette-90 g
50 g Almond powder (I toasted the almonds and ground them)
10 Hazelnut powder (I opted out this time)
30 g Cake flour (I used all purpose)
Matcha powder 4 g
When done, the financiers maintained their gorgeous green colour. I found that there was good matcha taste but found it a bit strong hence will tweak it. Overall, I found the recipe to be a keeper. Not to sweet but with a nice matcha kick. As for the next time, I will try hazelnuts. Enjoy these financiers.