As a curious and somewhat avid baker, nothing delights me more than sussing out interesting ingredients, flavourings that I can experiment with. My frequent overseas business trips take me to markets which are bigger and more mature in such disciplines affording me access to interesting ingredients which are otherwise hard to come by in Singapore.
During my recent trip to Hong Kong, apart from getting tart molds, I had also managed to cinch an interesting Pistachio Paste. A thick nutty paste that comes in a hue that resembles deep chlorophyll, the 100% Pistachio Paste reminds me of Sicilian Pistachios that are generally smallish and when ground, yield a jade green powder. The paste on its own is utterly delicious - a little like a drier Pistachio butter spread. I guarded the little 100g tub almost possessively....
I have decided to try out the paste using one of Pierre Herme's Financier recipes. Like the Madeleine recipe I had tried earlier, Pierre Herme has once again incorporated inverted sugar in his recipe which results in one of softest and moistest Financier I have ever tasted... a moistness that I am still not quite used to expect from a Financier. The pistachio paste turns the tender crumbs into a glistening emerald green, by itself, quite a lovely sight to behold.
Once again, I know this precious paste would be on my replenish list when I stop by in Hong Kong next time.
Icing Sugar 90g
Almond meal 30g
Hazelnut meal 5g
Bread flour 35g
Baking soda 1g
Egg white 95g
Invert Sugar 5g (if not available, just use glucose syrup)
Pistachio Paste 25g
Melted brown butter 60g
Lemon zest Pinch
Pistachio nuts 25g (roasted at 160C for 7mins and chopped)
1. Mix icing sugar, almond meal and hazelnut meal in a mixing bowl. Add in sifted bread flour and baking soda.
2. Add half of the egg white and blend with the dry ingredients until well corporated.
3. Add invert sugar and mix until totally combined.Add the remaining egg white and mix until homogenous.
4. Add in pistachio paste and mix until well corporated.
5. Stir in brown butter gradually, stirring well to ensure well mixed.
6. Add lemon zest. Mix well. Scoop batter into a piping bag.
7. Pipe batter into a oiled financier mold to 80% filled.
8. Sprinkle chopped pistachio nuts on top.
9. Bake at 190C for 10 -12 mins.
10. Cool down and demold.