Vanilla, pecan and maple syrup financiers
Using Norohy vanilla paste, chef François Daubinet has created a tailor-made recipe for financiers!
Financier biscuit mix
- Sifted confectioner’s sugar 125 g
- All-purpose flour 50 g
- Raw pecan flour 75 g
- VANIFUSION Madagascar organic vanilla bean paste 2 g
- Fine salt 1 g
- Warmed egg whites 160 g
- Maple syrup 25 g
- Beurre noisette 125 g
- Honey 20 g
Sift the confectioner’s sugar and add the flour and ground pecans. Add the warmed egg whites and vanilla paste and mix until smooth.
Strain the hot beurre noisette over the honey and maple syrup, whisk and add to the first mixture. Mix with a spatula or scraper until completely smooth. Keep refrigerated overnight.
BAKING:
Preheat the oven to 355°F (180°C).
Pipe the financiers into the molds using a piping bag without a nozzle.
Place half a pecan on each financier before baking.
Place in the oven, then turn the oven down to 345°F (175°C), and bake for 12 to 15 minutes.
François Daubinet
Pastry chefFrançois Daubinet is a French pastry chef renowned for his boldness and creativity. He began his career in 2007, after studying at the École Ferrandi Paris. He went on to excel at Fauchon, then as executive pastry chef at Le Plaza Athénée in Paris, and finally at Pierre Hermé. In 2021, he launched his own creations and collaborated with luxury brands, as well as hosting masterclasses and gastronomic events. His style is distinguished by a combination of textures, flavors and an aesthetic inspired by contemporary art. François Daubinet is also renowned for his commitment to passing on his know-how to the next generation of pastry chefs.
