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En attendant de trouver de jolies fraises françaises, j’ai utilisé ma pâte à pistache maison dans ces financiers trop délicieux ! Normal, lorsqu’on teste une recette de Philippe Conticini tirée de son magnifique livre « Sensations« …
En ce qui concerne la caramélisation des pistaches, je n’ai pas fait de sirop comme dans la recette mais suivi la méthode de Michalak qui consiste à les faire caraméliser avec simplement du sucre glace dans une poêle…et vous pouvez le faire avec n’importe quel fruit sec surtout quand il s’agit d’une petite quantité comme ici.
Préparation
Caraméliser les pistaches : les placer dans une poêle et les recouvrir d’une couche de sucre glace. Placer sur le feu et remuer…le sucre glace va fondre et se transformer en caramel, bien mélanger pour enrober les pistaches de ce caramel. Verser sur une feuille de papier cuisson (ou silpat), laisser refroidir puis les concasser.
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Faire un beurre noisette : le faire fondre sur feu doux pendant plusieurs minutes jusqu’à ce qu’il prenne une jolie couleur noisette…il doit être bien mousseux…le filtrer.
Mélanger le sucre glace et la farine tamisés. Ajouter la poudre d’amande et les pistaches caramélisées concassées. Incorporer les blancs d’œufs petit à petit tout en remuant. Ajouter la pâte de pistache et la graines de la gousse de vanille.
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Terminer par le beurre noisette encore chaud. Répartir la pâte dans les moules à financiers (beurrés s’ils ne sont pas en silicone) aux 3/4 et cuire 10-15 min au four préchauffé à 170°C. Faire refroidir sur une grille.
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