In the Kitchen With: Dorie Greenspan
A month or so ago I had the honor of meeting the legendary baker Dorie Greenspan. We both had on striped shirts and glasses (and both with our short hair too!) and from there on it was a blast. It’s all in the Dec/Jan issue of Instyle Magazine for their series ‘Table for Two’. We talk food, Paris, and we bake her Pistachio Matcha Financiers from her new cookbook ‘Baking with Dorie’.
Photo Credit: Vincenzo Dimino
Pistachio Matcha Financiers
Makes 28
INGREDIENTS
For the financiers
1½ sticks unsalted butter
¾ cup sugar
¾ cup shelled unsalted pistachios
⅓ cup all-purpose flour
⅓ cup whole wheat flour
1½ tsp matcha powder
¼ tsp fine sea salt
6 large egg whites, at room temperature, lightly beaten
For the glaze
8 oz. white chocolate, coarsely chopped
1½ tsp canola oil
Pinch of matcha powder
Freeze-dried raspberry powder
METHOD
Make the financiers. Heat the butter in a small saucepan over medium until it comes just to a boil. Keep the butter warm.
Put the sugar and pistachios in a food processor and pulse until the nuts are finely ground. Add both flours, matcha, and salt, and pulse a few times to blend. Transfer to a medium bowl, then pour in the egg whites and combine gently with a flexible spatula until thoroughly blended. Gradually incorporate the butter. Cover and refrigerate for at least 3 hours and up to 3 days.
When ready to bake, center a rack in the oven and preheat to 400F. Butter and flour mini-muffin tins with cups that hold 2 tablespoons of batter each. Spoon the batter into the tins, filling the cups almost to the top. Bake for 13 to 15 minutes, or until the sides are deeply golden and the tops have crowned. Remove from the oven and wait 4 to 5 minutes, then flip onto a rack. Let cool completely.
Make the glaze. Mix the white chocolate and oil together in a microwave-safe bowl and microwave. Keep the heat low and check often. (You can also use a double boiler.) Immediately mix the white chocolate with a little matcha (don’t use too much, or the color will get too dark and the taste too bitter). Dip the tops of the financiers in the glaze, letting the excess drip back into the bowl, then set on a rack.
Sprinkle with crushed-up freeze-dried raspberries before the chocolate dries. Refrigerate for about 30 minutes to set the glaze.