Pistachio financier: Chef Anthony Borruso’s signature recipe
Discover the Pistachio Financier by Chef Anthony BORRUSO, a consultant chef specialising in supporting food and drink companies and foodservice operators. He works with artisan producers, manufacturers and brands in the sector, both in France and internationally – notably in the United States – on optimising production processes, developing recipes and designing culinary solutions.
For baking, he uses the 30-cavity silicone financier mould, which ensures perfect consistency between each piece and even baking across the entire baking tray.
A contemporary take on the financier
An essential classic of French patisserie, the financier is prized for its unrivalled moist texture, achieved through the use of egg whites, ground almonds and brown butter. In this version by Anthony Borruso, however, pistachio takes centre stage in the recipe.
Indeed, the pistachio paste intensifies the flavours whilst adding a lovely natural colour. The 60% pistachio praline then enhances the notes of dried fruit with a subtle caramelised touch. The result is a generous, well-balanced and particularly melt-in-the-mouth cake.
Ingredients
| Pistachio financier batter | Weight |
|---|---|
| Icing sugar | 256 g |
| Egg whites | 260 g |
| Butter | 139 g |
| Agrimontana pistachio paste | 131 g |
| Semolina flour | 97 g |
| Raw ground almonds | 93 g |
| Trimoline | 23 g |
| Baking powder | 2 g |
| 60% pistachio praline | Weight |
|---|---|
| Shelled pistachios | 872 g |
| Unrefined crystallised coconut blossom sap | 194 g |
| White sugar | 194 g |
| Fleur de sel | 7 g |
Allergens: gluten (wheat), milk, nuts (almonds and pistachios), eggs.
Method of preparation
1. Prepare the financier batter
Mix all the dry ingredients together, then blend them until the mixture is completely smooth.
Next, make some brown butter and strain it through a fine sieve before folding it into the mixture.
Gradually add the egg whites to the dry mixture, followed by the pistachio paste. Finally, add the brown butter and mix until the batter is smooth.
2. Piping and baking
Using a piping bag, fill each cavity of the Puits Maé Financier mould evenly. In practice, the flexibility of the silicone and the central well ensure consistent filling from one cavity to the next, which minimises variations in baking across the tray.
Baking: 14 minutes in an oven preheated to 170 °C, until they are a lovely golden colour.
3. Make the pistachio praline
Cook the sugars and pistachios separately using your usual method for making praline.
Once the ingredients have cooled completely, blend until you have a smooth, glossy paste.
Then store the praline at between 17 and 23 °C to preserve its texture and flavour.
Anthony Borruso
Consultant chef
The chef’s tip
“Once out of the oven, leave the financier to rest for a few moments before serving. This resting time allows the flavours of the brown butter and pistachio to develop fully and come into their own.”
A pistachio financier designed for professionals
Thanks to its balance of moist texture, aromatic intensity and consistent baking results, this pistachio financier meets the expectations of pastry chefs, caterers and restaurateurs. Its expert preparation and polished presentation also make it an ideal choice for a shop window display, a plated dessert or a takeaway option.
Ingredients
Equipment and ustensils
Recipe steps
-
Step 1: Prepare the financier batter
-
Step 2: Poach and cook
-
Step 3: Make the pistachio praline
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