As a renowned French chef and host of M6's Meilleur Pâtissier and Tous en Cuisine, Cyril Lignac never fails to impress with his innovative twists on classic pastries. His financier—a delightful almond-based cake—gets a luxurious upgrade with blackcurrant and candied chestnuts. This easy recipe delivers pure indulgence that has fans raving, "It's a pure delight!"
Tous en Cuisine: Cyril Lignac Shares His Blackcurrant and Candied Chestnut Financier
The beloved chef, a staple on M6's Tous en Cuisine, unveiled this gem on January 14. Viewers can't get enough, flooding his Facebook with grateful praise for this moist, flavorful treat.
Master Cyril Lignac's Blackcurrant and Candied Chestnut Financier Recipe
General Information
- Preparation time: 12 minutes
- Cooking time: 35 minutes
- Recipe for 4 people
Ingredients
- 90g ground almonds
- 100g icing sugar
- 1 pinch of fine salt
- The pulp of a vanilla pod
- 60g flour
- 4 egg whites
- 30g blackcurrant jam
- 100g of butter
- 3 candied chestnuts cut in 4
Decoration for the Financier:
- 2 candied chestnuts cut in 4
- 1 tablespoon blackcurrant jam
- 1 tablespoon of water
Preparation Steps
- Preheat the oven to 190°C.
- In a frying pan, place the butter and melt it to a hazelnut colour. Pour into a ramekin.
- In a bowl, mix the flour, ground almonds, icing sugar, fine salt and vanilla pulp. Add the egg whites 1 by 1 with a whisk and the blackcurrant jam. Stir and add the brown butter.
- Into the buttered and floured mold, pour half the biscuit mixture. Place the pieces of candied chestnuts then pour the rest of the mixture.
- Bake for 35 minutes.
- In a small saucepan, pour the spoonful of jam with the spoonful of water and heat to obtain a blackcurrant coulis. At the end of cooking, unmold the financier on a pastry rack. Coat with blackcurrant coulis and place the pieces of candied chestnuts in the center.
Also read:
Chouquettes by Cyril Lignac: an easy recipe for an ultra soft and crunchy result!
Brioche by Cyril Lignac: a very easy recipe to make ("It's ultra soft and stringy, a treat!")
Guacamole by Cyril Lignac: an easy-to-make and very tasty recipe ("It's spicy and fresh as we like it!")
