{"id":4209,"date":"2025-07-20T12:49:00","date_gmt":"2025-07-20T10:49:00","guid":{"rendered":"https:\/\/4passionfood.com\/en\/?post_type=cuisine-recipe&p=4209"},"modified":"2025-11-30T15:47:05","modified_gmt":"2025-11-30T14:47:05","slug":"coffee-and-pecan-financiers-ottolenghi","status":"publish","type":"cuisine-recipe","link":"https:\/\/4passionfood.com\/en\/recipe\/coffee-and-pecan-financiers-ottolenghi\/","title":{"rendered":"Coffee and pecan financiers – Ottolenghi"},"content":{"rendered":"
<\/div>\n

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 \u201cNOPI<\/a>.\u201d This recipe has been on my to-do list for quite some time, and today, I can finally say it\u2019s done.<\/p>\n\n\n\n

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Financiers are easy to make and absolutely irresistible. Especially when served warm with a coffee-infused cream that’s so light, it feels like a cloud in your mouth.<\/p>\n\n\n\n

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Just a quick note: I\u2019m not really a \u201ccoffee girl,\u201d but rather a \u201ctea girl.\u201d However, I absolutely love coffee desserts when they\u2019re well-balanced, like the opera cake, which happens to be my favorite. So whether you prefer tea or coffee, you\u2019re going to adore these delicious coffee and pecan financiers.
You can also try these delightful “hazelnut financiers<\/a>” by Chef Nicolas Bernard\u00e9.<\/p>\n

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