Brown Butter Pistachio And Poppy Seed Financiers Food
BROWN BUTTER PISTACHIO AND POPPY SEED FINANCIERS
A financier is a French cake traditionally made with ground almonds. For a colorful twist on the classic, try pistachios instead with this recipe from food blogger Beatrice Peltre's "La Tartine Gourmande."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 8 muffin-size or 24 mini-muffin-size financiers
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Line a standard muffin tin with 8 paper liners or a mini-muffin tin with 24 paper liners, or use silicone muffin molds; set aside.
- Using a coffee or spice grinder, grind pistachios into a fine powder; set aside.
- In a small saucepan, melt butter over medium heat until light brown in color; remove from heat. Add cardamom pods and vanilla bean and seeds; let stand for 10 minutes. Strain butter; discard solids and set aside.
- In a large bowl, mix together pistachio powder, rice flour, cane sugar, poppy seeds, and salt. Beat in egg whites until smooth; quickly stir in melted butter. Divide batter evenly among prepared muffin cups (use 1 heaping teaspoon batter per mini, if using) and transfer to oven; bake until a cake tester inserted into the center of the cakes comes out clean, about 20 minutes for standard size and 12 to 14 minutes for mini. Remove from oven and let cool completely.
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In small saucepan, heat 1/2 cup butter on medium until melted. Cook 5 minutes or until browned and fragrant, swirling occasionally. Remove from heat; set aside.
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Cuisine American, FrenchCategory Dinner Party, DessertServings 16Total Time 1 hr 15 mins
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BROWN BUTTER PISTACHIO FINANCIERS RECIPE - FOOD & WINE
Preheat the oven to 400°. Butter and flour 36 mini muffin cups. In a saucepan, cook the 7 ounces of butter over moderate heat, shaking the pan, until the milk solids begin to …
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3/5 Total Time 45 minsServings 36
From foodandwine.com
3/5 Total Time 45 minsServings 36
- Preheat the oven to 400°. Butter and flour 36 mini muffin cups. In a saucepan, cook the 7 ounces of butter over moderate heat, shaking the pan, until the milk solids begin to brown, about 5 minutes. Scrape the butter and browned solids into a bowl and let cool. Whisk in the brown sugar, egg whites, granulated sugar and almond extract.
- In another bowl, whisk the pistachios with the 1 cup of all-purpose flour, the cake flour and the salt. Fold the dry ingredients into the brown butter mixture until combined.
- Spoon the batter into the muffin cups and bake for about 15 minutes, until risen but still slightly soft in the center. Let cool slightly, then invert onto a rack to cool. Serve the financiers with crème fraîche and berries.
GLUTEN-FREE PISTACHIO FINANCIERS - THE BAKE SCHOOL
This recipe for pistachio financiers is gluten-free, made with white rice flour, instead of all-purpose flour, poppy seeds, and ground cardamom, which add so much flavour. …
From bakeschool.com
Reviews 5Category DessertCuisine FrenchTotal Time 35 mins
From bakeschool.com
Reviews 5Category DessertCuisine FrenchTotal Time 35 mins
- In a small saucepan, melt the butter over medium heat and continue cooking it until it turns light brown in color. Remove the pan from the heat and immediately add the crushed cardamom pods and vanilla bean and seeds. Let the mixture rest for 10 minutes to infuse the butter, then strain it and set it aside.
- In a medium bowl, combine the ground pistachios, rice flour, poppy seeds, sugar, sea salt and frothy egg whites. Whisk vigorously to mix everything together, then add the melted butter and whisk the batter more to completely incorporate it.
TRADITIONAL PISTACHIO FINANCIER RECIPE - BAKING LIKE A CHEF
Why pistachio financier recipe works. This easy recipe takes 30 minutes to make 16 financiers. According to FOOD & WINE, they are "absurdly easy-to-make buttery French …
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Reviews 17Calories 167 per servingCategory Cakes
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Reviews 17Calories 167 per servingCategory Cakes
- , melt unsalted butter in a saucepan over low heat. Once it is ready (look for the brown color, hazelnut smell and brown solids at the bottom of the pan), pour the butter in another bowl to stop cooking. Let it cool for 10 minutes (some dark bits will remain in the butter, which is normal).
- place almond flour, all-purpose flour, baking powder, powdered (icing) sugar, and ground pistachios in a bowl and mix with a hand whisk or an electric mixer. This step is necessary in order to aerate the mixture and to avoid lumps. Pour the brown butter and mix with a rubber spatula.
- In a separate bowl, beat egg whites with granulated sugar and a pinch of salt with an electric mixer for no longer than 30 seconds. Egg whites have to be slightly “sparkled.” Divide the whites into three parts.
- Add the first part of egg whites to the main preparation and mix well with a hand whisk. Then add the second and the third parts of whites, each time vigorously mixing with the whisk. Cover the batter with a plastic film on contact and refrigerate for one hour.
RASPBERRY AND PISTACHIO FINANCIERS - BLOGGER
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BROWN BUTTER PISTACHIO AND POPPY SEED FINANCIERS RECIPE ...
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