Autumn’s financiers
With small translucent seeds pomegranate crowns Autumn in a juicy pink.
Pomegranate, almond and pistachio Financiers
Makes 10:
45 g wheat flour
2 g baking powder
100 g sugar
35 g almonds, grinded
20 g pistachio, grinded
100 g egg whites
60 g butter
Fleur de Sel
Pomegranate seeds
Bring the butter to boil on low heat until golden.
Set aside.
Combine well all dry ingredients.
Add slowly the tempered (30ºC) egg whites.
Gently fold in the tempered (30ºC) butter.
Refrigerate for 1 hour.
Pre-heat the oven to 200ºC.
Grease and flour 10 small moulds.
Pour the dough into the moulds and add some pomegranate seeds.
Bake for 10 minutes (depending on mould size).
Unmould.
Decorate with pistachio and pomegranate seeds.
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A pinch of vanilla, eggs, sugar and cocoa... Unmeasured words, seasoned silences... stir all that I am and set aside in bain marie...
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I love pomegranate and pistachio together. These would be perfect with some tea.
these are so pretty…the colors are vibrant!
Gorgeous! I adore financiers, and I tend to wait until the colder months to make them. They are on my list, Thanks for the inspiration!
love pistachio financiers1
I’ve never actually thought of nor heard of a pmegranate and pistachio combination. It sounds and looks intriguing.
Such little beauties!!
Financiers are my favorites to eat and bake! Such lovely flavors.
I love how the pomegranate seeds bejewel those lovely treats.
Really lovely financiers ! And I like this red pomegranate touch…