When I went home last Christmas, B. and I decided to spend 4 days in Paris alone and away from the family just to breathe a little and spend some time "en amoureux" (lovey-dovey). While we were walking our way through countless galleries and museums we also ate our fair share of pastries and scrumptious delicacies. One of them being the "cerisai" from Gerard Mullot, located in the 6th "arrondissement", a stone throw away from our hotel. I tried to duplicate that little cake as soon as I got home and although my first attempt did not rise to my expectations, this one came pretty close. The taste was there, the flavor too but I suspect that Mr. Mullot grinds his almonds and pistachios to a finer constistency, almost like powdered sugar.
I got an email last week from a reader asking for a recipe and some help in makeing financiers and especially chocolate kinds. I was actually reading her email while baking these...ah the powers of the internet!!! While one can easily find a lot of chocolate financiers recipe with a quick Google search, I shall, for the purpose of finding the best one for her, make a few batches in the coming weeks (twist my arm) and give you the details of my search/quest/homework.
So, dear Anora, I am not ignoring your request, but I am waiting until my guest leaves next week to devote myself 100% to your questions. In the meantime I hope you accept a token of my appreciation for your nice comment by offering you these.
Financiers will keep well for up to 5 days, and they also freeze beautifully so it's easy to make a big batch and keep some tucked away for impromptu guests. As a matter, these were made sunday night and Sophie has been impatiently waiting for her godmother to finally take some pics for the blog so she could have a couple. Well, the boy situation is a little iffy so I figured these with a good cup of coffee would help change her mind....and since I am not totally uncool, shoe shopping came next!
Pistachio Cherry Financiers , adapted from Foodie Froggy
Makes 8-10
70g (2.4 oz) ground almonds
70g (2.4 oz) flour
70g (2.4 oz) shelled, unsalted pistachios, ground
6 egg whites
120g (4 oz) sugar
2 tsp orange blossom water
120g (4 oz) unsalted butter, melted
8-10 pitted sour cherries
Pre-heat oven 160°C (325°F).
In a mixing bowl, combine the almonds, pistachios, flour and sugar, using a whisk. Add melted butter and the orange blossom water. In another mixing bowl, beat the whites very slightly, with a whisk.
Add the whites to the pistachio/almond mixture.Mix well.
Fill up finanicer pans or muffin tins with half the batter. Drop 1 pitted cherry (2 halves) in the center and cover with the reamining batter.
Bake for 15 to 20 minutes, until slightly golden.
25 comments:
The financiers looks so gorgeous, great to hear tht they can freeze well. Will make some soon. Thanks
Your financiers are so sweetly small. Why I can't explain but I really love that each one gets a cherry all it's own.
Your financiers look wonderful, Helen... I love how they look, so cute.
I have to laugh because I love the bring financiers to parties because people are so in to them and they are so easy to make.
I just had some cherry financiers from the Bouchon Bakery in Yountville , they were simply divine. I never thought of using pistachio but something tells me I'm going to love them.
Helene, you are so sweet! Can't wait to read about your search of the perfect chocolate financier in the near future!
They look wonderful, Helen - I have never had financiers, but I can tell these are delicious. ;)
These little financiers look wonderful, and I love the pretty fabric you have photographed them on. As for the shoe shopping...I'm sure Sophie thinks you are officially the best godmother ever! :-)
They look wonderful
These look so good! I have never had a financier - I always find such wonderful treats on your blog!
Did you really use 2 Tablespoons of orange blossom flower water, or was it two teaspoons?
I thought financiers were the best thing ever when I learned about them! I am excited by your quest; I am sure we will find out about the best financier recipe ever when you are done! I find I always enjoy mine fresh of the oven - they get a little soggy over the days. Do you reheat yours or store them specially?
Good point Anon. I will correct it.
Anita: I use a vacuum sealing machine to frreze most of the baked goods (and meats). Works ike a charm. if not available, I would put them in a ziploc bag and push as much of the air out as possible.
Even though I think we're close in age I 'd loooooove being you're second goddaughter!!! =)
Can't wait to see the chocolate ones.
And yet again, you impress. These look amazing - cherry/pistachio combination sounds delicious. I have to ask though, what exactly is a financier (in the food realm?)
Hands down, you are the coolest God-mother!
Darling financiers...so glad to hear that they freeze, although I bet if I make them there won't be any left to freeze :)
Piere Herme' has a good chocolate financier recipe in the chocolate book he wrote with Dorie Greenspan. Took it back to the library, so don't have the recipe handy.
Super! Ils ont l'air parfait!! I love financiers also! And glad to hear that you went shoe shopping in Paris!! Another one of my favourite activities ;-)
Oh these are so delightful and your time in Paris sounds so wonderful. Truly romantic.
Absolutely adorable little financiers! I had no idea that you can freeze them - I will have to try this next time I have some leftover!
Wow ! Thanks for mentionning me as the "official" creator of this recipe !! I am very flattered, given your baking skills.
Merci bien,
Anne/FoodieFroggy
These looked so good that I made some this weekend, but I used 2 Tablespoon of blossom water instead of 2 teaspoon... oh it was such a big mistake, not only did the blossom water flavour overwhelm everything but it was also very expensive :-( I'll have to try making this again.
What delicious looking little bites!
Ah, financiers and shoe shopping - nothing better for boy trouble. They look so good I might give them another try myself. I've only made financiers once (from a Claudia Fleming recipe) and I found them way too sweet.
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