Financiers:
Preheat oven to 180°C.
Make a beurre noisette: place the butter in a medium-sized saucepan and heat over low heat. It will melt and then foam, but remember to stir regularly with a whisk to prevent the butter from burning at the bottom of the pan. When it’s almost ready, you’ll see little brown bits mingling with the foam. The beurre noisette takes on its characteristic color and smell. Stop cooking and leave to cool.
Place the pistachio powder and powdered sugar in a large bowl. Add the egg white and pistachio paste to form a sticky dough, then the flour (to be incorporated without over-mixing, to avoid over-dense financiers).
Add the warmed hazelnut butter and mix just until smooth.
Fill mini cake tins, decorating some with whole pistachios and La Patelière pistachio slivers, and bake for 15-18 minutes at 180°C.
Leave to cool for 5 minutes, then remove from the moulds and place on a wire rack to cool completely before decorating.
Pour les décors:
Pistachio sugar: Mix a small amount of pistachio powder with powdered sugar and roll in it as soon as they come out of the oven. If they don’t adhere well, you can brush them with a little melted butter or warm honey before rolling them in the sugar.
White chocolate pistachio zig-zag: Melt the white chocolate gently in a bain-marie, then pipe it into a piping bag or freezer bag so you can make very fine zig-zags on the top of the financiers. Repeat with the pistachio paste.
Dark chocolate: Melt the dark chocolate gently in a bain-marie. Prick the top of a financier with the tip of a knife, then dip it completely in the chocolate. Drain the excess chocolate, scrape the base of the financier over the edge of the bowl, then place on a baking sheet lined with parchment paper. Decorate with pistachio slivers and leave to harden.
Enjoy!
