Summer is here, and it’s the perfect time to cool off with some frozen delights! But when we talk about ice cream, we also mean a wonderful use of egg yolks. And most importantly, a good surplus of egg whites.This is the perfect excuse to make these coffee and pecan financiers by Chef Ottolenghi, taken from his must-have book “NOPI.” This recipe has been on my to-do list for quite some time, and today, I can finally say it’s done. Financiers are easy to make and absolutely irresistible. Especially when served warm with a coffee-infused cream that’s so light, it…
-
Continue readingFirst time I have made these hazelnut financiers, was for the charity organised by my husband’s company, I also made one of my favourite sweet “amaretti with honey, citrus and orange blossom – Ottolenghi “. I was so happy to be part of this event which was for the benefit of the “Emirat Red Crescent”. Financiers are a classic French pastry, they are versatile and can be made with chocolate, pistachio, hazelnut, coconut, fruit or plain. They are also known as “friands “ in Australia and New Zealand. These financiers are chef Nicolas Bernardé ’ s recipe. I had already…