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Pistachio Financier

Pistachio Financier


Recipe Created By:
PreGel Professional Training Center

Pistachio Financier

110g (3.9oz)
36g (1.3oz)
36g (1.3oz)
90g (3.2oz)
100g (3.5oz)
30g (1.1oz)

Method of Preparation

  1. In a heavy saucepan, cook the butter to noisette, whisking occassionally. Reserve warm.
  2. Meanwhile, combine the dry ingredients.
  3. In a large mixing bowl, manually whip egg whites just until frothy and yellow color dissipates. Whisk in almond flour mixture.
  4. Slowly whisk in the warm beurre noisette and PreGel Crema Traditional Paste (Pistachio & Almond), ensuring complete emulsification. Chill, freeze, or use after sufficient resting period.