Here I offer you a fusion and gluten-free version of a classic French pastry revisited with Japanese ingredients. Financiers are small, dense and soft, with a thin, slightly golden crust. Wheat flour is replaced with rice flour (or gluten-free pastry flour) and matcha tea powder is added, which gives a natural green color and a vegetal and slightly bitter taste. These little financiers are topped with a yuzu curd and voila! Enjoy!
The brown butter adds a roasted note that balances the sweetness. The matcha complements the almond flour and adds character to the dish. This individual serving cooks quickly, keeps well, and is perfect for a snack or dessert, especially when served with yuzu curry. The recipe is simple, requires no special equipment, and can be adapted to suit your needs.
Ingredients
Preparation
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Preparation of financiers
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Preheat the oven to 180°C.
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Melt the butter over medium heat until it turns a hazelnut color. Strain if necessary. Set aside.
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In a bowl, mix the almond powder, rice flour, icing sugar, salt and matcha (sifted).
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Add the unbeaten egg whites. Mix with a spatula.
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Stir in the melted butter. The dough should be smooth.
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Pour the batter into lightly greased financier molds.
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Bake for 12 to 15 minutes. The edges should be golden brown.
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Let cool on a wire rack before coating.
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Preparation of yuzu curd
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In a saucepan, mix the yuzu jam, sugar if using and egg yolks.
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Add the starch and whisk well.
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Heat over low heat, stirring constantly until thickened (5 to 8 minutes). Do not boil.
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Off the heat, stir in the butter in pieces. Mix until melted.
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Optional: Pass through a sieve for a smooth texture.
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Allow to cool before using.
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Assembly
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Using a small spoon or a piping bag, spread the yuzu curd over the cooled financiers.
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Keep refrigerated until ready to serve.
