An elegant, special-occasion financier made with chestnut paste and candied chestnuts. The gentle chestnut flavor deepens over time, and the bits of chestnut give a pleasant bite
Heat the butter in a pot over medium heat. Once it starts to melt, turn the heat down to low and keep stirring as it cooks; turn off the heat when it turns light brown.
Strain the finished brown butter through a sieve into a clean bowl, and use it once it has cooled to 45–55°C.
Cut the candied chestnuts in halves or quarters, depending on their size.
In a bowl, whisk the egg whites, sugar, salt, honey, and chestnut paste together for 1 minute.
Add the sifted cake flour, almond flour, and baking powder and mix until no dry flour is visible.
Mix in the brown butter in two additions.
Transfer the finished batter to a piping bag and refrigerate for at least 1 hour. Use within 24 hours.
Pipe the batter into buttered molds, top with the cut candied chestnuts, and bake in an oven preheated to 180°C for 13–14 minutes.
Unmold the financiers and let them cool on a cooling rack.
Tips
They taste even better with a cup of black tea.
Financiers aren’t crisp while they’re still hot. Let them cool on the rack for at least 10 minutes so the outside crisps up.
Store airtight at room temperature for up to 5 days, or freeze for up to 2 weeks.
Chestnut Financier
Equipment: oven, mixing bowl, kitchen scale, sieve, pot
Ingredients (12 pieces)
- unsalted butter 120g
- egg white 125g
- cake flour 55g
- almond flour 50g
- baking powder 1g
- chestnut paste 40g
- sugar 90g
- salt 1g
- honey 10g
- candied chestnut 6
Instructions
1. Heat the butter in a pot over medium heat. Once it starts to melt, turn the heat down to low and keep stirring as it cooks; turn off the heat when it turns light brown.
2. Strain the finished brown butter through a sieve into a clean bowl, and use it once it has cooled to 45–55°C.
3. Cut the candied chestnuts in halves or quarters, depending on their size.
4. In a bowl, whisk the egg whites, sugar, salt, honey, and chestnut paste together for 1 minute.
5. Add the sifted cake flour, almond flour, and baking powder and mix until no dry flour is visible.
6. Mix in the brown butter in two additions.
7. Transfer the finished batter to a piping bag and refrigerate for at least 1 hour. Use within 24 hours.
8. Pipe the batter into buttered molds, top with the cut candied chestnuts, and bake in an oven preheated to 180°C for 13–14 minutes.
9. Unmold the financiers and let them cool on a cooling rack.
https://hong-recipe.pages.dev/en/recipes/chestnut-financier/
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