Bruno Albouze Pistachio Financier

Pistachio Financier Bites

Yields44 ServingsPrep Time45 minsCook Time15 minsTotal Time1 hrDifficultyBeginnerRating


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Pistachio Paste
 300 g Pistachio, lightly toasted
 20 g Powdered sugar
 80 g Pistachio oil
Pistachio Financier
 120 g Pistachio, lightly toasted
 130 g Powdered sugar
 50 g Pastry flour
 2 g Baking powder
 150 g Egg whites
 40 g Pistachio paste
 90 g Brown butter
Pistachio Ganache
 200 g Heavy cream
 200 g White chocolate, melted
 50 g Pistachio paste
 200 g Raspberry puree
 70 g Pure cherry juice
 100 g Sugar
 8 g Agar-agar
 350 g Fresh raspberries



There is no video available for this recipe. Indeed, this pistachio financier recipe belongs to my Pastry Fundamentals. Among this recipe will be featured, the Red Fruit Pistachio Financier Bars (Tarts & Pies), and the Soft pistachio cake (Travel Cakes)... Financier is a classic tiny French cake made with browned butter (beurre noisette) and finely ground almond, walnut or pistachio. Financiers are named for their shape; they're intended to look like bars. Though, financier became popular served as mignardise or petit fours in many excellent pâtisseries, and luxury hotels. Easy to produce and versatile, financier is a great way to use leftover egg whites. For this recipe I am using silicone mini donut pan (savarin). Check out my Shop Page!.

Pistachio Paste

Lightly toast pistachios. When still warm, throw in food processor along with sugar and mix for about a minute. Add oil gradually when still running, continue to mix until mixture turns to paste. Add a few drops of almond extract to taste. Pistachio paste can be kept refrigerated for months.

Bruno Albouze Pistachio Paste

Pistachio Financier

In the food processor, turn pistachios into meal. Add sugar and powders, and give a few pulses. Add pistachio paste, egg whites and mix. Cook butter to beurre noisette stage (brown butter). While still hot, pour in the running pistachio mixture. Fill up greased molds and bake for about 15 minutes at 350ºF/180ºC.

Bruno Albouze Pistachio Financier

Raspberry-Cherry Jelly

Mix sugar and agar. Heat up raspberry puree and cherry juice. Whisk in sugar-agar mixture, and bring to boil. Cook for 2 minutes. Cool jelly over ice water and refrigerate until completely set. Smooth out jelly with an immersion blender prior to use. Keep refrigerated.

Bruno Albouze Raspberry Jelly

Pistachio Ganache

Melt white chocolate. Bring to a boil heavy cream with pistachio paste. Incorporate hot heavy cream into melted chocolate in 3 times. Smooth out with an immersion blender. Leave ganache out to cool. Cover and chill. Leave out to soften prior to use.


Fill pistachio cavities with some pistachio paste. Pipe out a dollop of ganache – top with raspberries and fill them up with jelly. Enjoy!

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