These succulent baked Matcha tea financiers are made with almond meal, icing sugar, flour, egg whites, butter and matcha tea. The preparation of the dough requires gentleness in order to keep all its lightness. It takes time but they are eaten so quickly!
I love baking and matcha tea. This financier is inspired by my Japanese experience as a cook. A fine taste. They are light and go perfectly with a coffee or a drink. A snack ? The financier is a classic of French pastry. BON APPÉTIT!
Contains: Sesame seeds and sesame seed products (eg tahini), Eggs, Soybeans and soybean products (eg Miso, soy milk etc), Tree nuts and tree nut products other than coconut from the fruit of the palm
Reheating Instructions: The financiers are already cooked. Just need to defrost and enjoy them!
About your cook, Micheline
I come from a family where good food and large family meals are the joy of life. I have unforgettable memories where my mother and sisters, excellent cooks, spent hours concocting magnificent meals! Home cooking brings people together and good food makes you smile! My family upbringing brought me great values and in particular the respect for food, non-waste and the pleasure of the taste buds. Coming from a family where mum cooked different dishes every day, I can thank her for having developed in me the pleasure of cooking. It is so rewarding when you are told that it is so good or when you are asked for another plate!
My cuisine is mainly French and European with a strong Asian influence. I am a citizen of the world for having travelled for more than 10 years and discovered many flavours. I have family recipes but I'm always on the lookout for new cooking ideas.
I like to cook because I like to please. I can say that I cook with love! It is very important because I want to offer the best to my family. I appreciate knowing what's on my plate. So cooking is the best way to eat a balanced and varied diet!
In France, I was a commercial engineer but the pleasure of cooking was lacking so I created a catering company where I cooked from home. It was a great experience with satisfied customers. In Sydney for two and a half years, I work as a cook in a Japanese restaurant and also as a French teacher occasionally and can’t wait to cook for you too. *** BON APPÉTIT ! ***