Rating: 3 stars
3610 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 3610
  • 4 star values: 0
  • 5 star values: 0
  • 3,610 Ratings

Top Chef winner Kristen Kish adds ground pistachios and nutty brown butter to her adorable little cakes, based on a classic French petit four. Slideshow: Fantastic French Desserts 

Kristen Kish
June 2013

Gallery

© Tara Fisher

Recipe Summary

total:
45 mins
Yield:
makes 36 financiers
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Advertisement
Advertisement