Delicate Matcha Financiers: A Taste of Green Tea Bliss
The Perfect Harmony of Fragrant Matcha and Rich Butter: Matcha Financier Recipe
Elevate the classic French baked treat, the financier, with the subtle elegance of matcha! Traditionally shaped like gold bars and originating from a Parisian patisserie, financiers are now a beloved companion to madeleines. This recipe infuses them with the gentle aroma and delicate sweetness of green tea, complemented by a deep, buttery richness. Experience the exquisite fusion of matcha and butter that melts in your mouth. Let’s bake these delightful matcha financiers together, creating cafe-worthy treats right in your own kitchen with these detailed and friendly instructions!
Ingredients (Makes 6 financiers)- 2 egg whites (room temperature)
- 15g oligo-syrup (or light corn syrup)
- 55g granulated sugar
- 20g cake flour (or all-purpose flour)
- 5g matcha powder (high quality)
- 45g almond flour (finely ground)
- 85g unsalted butter
- A pinch of salt
Cooking Instructions
Step 1
First, let’s make the browned butter, also known as beurre noisette, which is key to the financier’s rich flavor. In a small saucepan, melt the 85g of unsalted butter over low heat. As it melts, it will start to foam. Continue to simmer gently, stirring occasionally, until the milk solids at the bottom turn a light golden brown and a nutty, hazelnut-like aroma fills the air. Be careful not to burn it! Once it reaches this stage, remove from heat and strain it through a fine-mesh sieve lined with cheesecloth or a coffee filter. You’ll need 70g of this fragrant browned butter. Keep it warm, around 50°C (122°F).
Step 2
In a bowl, combine the room-temperature egg whites, oligo-syrup (or light corn syrup), sugar, and a pinch of salt. Using a whisk, gently mix these ingredients together just until they are combined and the sugar begins to dissolve. Avoid whipping too much air into the egg whites; we just want a smooth, cohesive mixture.
Step 3
Sift the cake flour, matcha powder, and almond flour directly into the bowl with the egg white mixture. Sifting helps to prevent lumps and ensures a smoother batter. Whisk gently until just combined and no dry streaks remain. Be careful not to overmix, as this can develop gluten and result in a tougher texture.
Step 4
Now, gradually pour the warm (around 50°C / 122°F) browned butter into the batter. Whisk until the mixture is smooth and emulsified, creating a glossy batter. Ensure all the butter is fully incorporated.
Step 5
The finished matcha financier batter is now…
Step 6
ready to be transferred into a piping bag. If you don’t have a piping bag, a sturdy zip-top bag with a corner snipped off will work perfectly.
Step 7
Generously butter your financier molds. Pipe the batter into each mold, filling them about 80-90% full. Avoid overfilling, as the batter will puff up during baking. Bake in a preheated oven at 190°C (375°F) for 12-15 minutes, or until the edges are golden brown and the tops look slightly cracked. Once baked, carefully remove the financiers from the molds immediately and transfer them to a wire rack to cool completely. Enjoy your delicious and fragrant matcha financiers with a warm cup of tea or coffee!
