Pistachio Financiers with White Chocolate – A Refined French Treat for Tea Time
Moist pistachio financiers glazed with white chocolate and crushed pistachios — a gourmet twist on the French classic, perfect for coffee or tea.If you’re a fan of nutty, buttery pastries, these Pistachio Financiers with White Chocolate are bound to win your heart. Inspired by Christophe Felder’s classic financier recipe and gently adapted with pistachio powder, honey, and a hint of almond extract, they are soft, flavorful, and perfectly balanced. Baked in elegant mini savarin molds, they make the perfect 2-bite indulgence to serve with coffee or as an after-school snack. A drizzle of melted white chocolate and a sprinkle of crushed pistachios take them to the next level of elegance — ideal for guests or for a special homemade treat. Whether you’re new to financiers or already a fan, this pistachio version is a must-try!
Ingredients
For the Pistachio Financiers:
- 50 g pistachio powder
- 50 g almond flour
- 100 g icing sugar
- 150 g butter
- 50 g all-purpose flour
- 5 egg whites about 150 g
- 15 g honey
A few drops of almond extract
- For Decoration:
- 50 g white chocolate
- 2 tbsp neutral oil e.g. sunflower or grapeseed
- Crushed pistachios for garnish
Instructions
👨🍳 Preparation
- Prepare the Brown Butter
- Melt the butter in a saucepan over medium heat until it turns golden brown and develops a nutty aroma. Avoid burning. Set aside to cool slightly.
Prepare the Batter
- Sift and combine pistachio powder, almond flour, icing sugar, and all-purpose flour in a mixing bowl.
- Lightly whisk the egg whites just until foamy (not whipped).
- Stir the whites into the dry ingredients to form a smooth mixture.
- Add the warm brown butter and mix until fully incorporated.
- Add the honey and almond extract, and stir again until smooth.
Chill and Bake
- Transfer the batter to a piping bag and refrigerate for 1–2 hours.
- Preheat oven to 230°C (446°F).
- Pipe the batter into silicone savarin molds, filling each cavity evenly.
- Bake for 15 minutes, or until golden and slightly firm. Let cool before unmolding.
Finish with White Chocolate
- Melt white chocolate with neutral oil in the microwave or over a bain-marie.
- Unmold the financiers and drizzle with the melted chocolate.
- Sprinkle with crushed pistachios and let set at room temperature.
Tried this recipe?Let us know how it was!
I’m Chef Mimo, a passionate pastry chef with over 17 years of experience in the world of fine desserts. I specialize in French-style entremets, refined cakes, and creative chocolate work. Pastry is not just my profession—it’s my lifelong passion. Through PastryCrafted.com, I love sharing my recipes, techniques, and inspirations with anyone who dreams of mastering the art of pastry. Whether you’re a curious beginner or a seasoned pro, you’re welcome in my sweet world.