Handmade Zakka and Craft by Tuesday with Chocolate and Hazelnut Financiers

peas handmade zakka and craft tuesday japan bnn

Millet with steamed spring greens and its lemon vinaigrette recipe

Often, things in life seem to happen in a series. Don’t you agree? Good or bad. It’s part of the cycle of life, and it’s funny to observe how it works.

For me these days, it’s all about books. Great ones.

Like this beautiful crafts book, called Handmade Zakka and Craft by Tuesday. All in Japanese. In its looks. In its language.

It happened quickly and spontaneously.

In the same way Jo approached and asked me to contribute to her book, Tomo Togawa in Japan asked whether I’d be willing to contribute to the book that he and his wife Chiyo, a graphic designer, were going to write. They are known as Tuesday.

I said Yes. Because I loved their style and approach to design. Because I love Japan. And names like Lotta Jansdotter, Yumiko Sekine, Marisa Shimamoto, and Tetsushi Inoue & Kristina Detwiller. All inspiring me.

Beatrice Peltre Handmade Zakka Craft Tuesday BNN

Handmade Zakka and Craft by Tuesday

Tomo’s idea was to incorporate snapshots of eight artists, with each one of us showcasing our craft, inside the book. In the same style Yumiko’s Around Fog Linen book–Tomo designed it–looked.

Tuesday‘s book is just lovely: Light, fresh and clean. Somehow looking to me like a blend of Japanese and Scandinavian styles.

Inside the book, you’ll find inspiring sources for all sorts of crafty design ideas: whether it’s using paper and fabrics to create cards, tree ornaments, clothes, pillow. Their book is really for anyone who likes to create beautiful things for the home. For adults and children alike.

Snapshots I created for the idea

My contribution to Tuesday’s book was my Millet with steamed spring greens and its lemon vinaigrette recipe, along with the following recipe for these Chocolate and Hazelnut Financiers.

Which reminds me of another financier recipe I recently contributed to Williams Sonoma new baking cookbook entitled Home Baked Comfort by Kim Laidlaw, on exclusive sale right now in Williams Sonoma stores, and released everywhere, like Amazon, in February 2012.

When I was telling you there were a lot of books in my life right now….

gluten free hazelnut chocolate financier French

Gluten Free Chocolate and Hazelnut Financier Recipe

I cannot help it. I love financiers. Of all flavors. Shaped like a muffin or a rectangular. Baked with chocolate; vanilla; almonds or hazelnuts.

gluten free pistachio financier recipe

Gluten free pistachio financier recipe inside
La Tartine Gourmande: Recipes for an Inspired Life

Or even pistachios and aromas of cardamom, a recipe you’ll find inside my cookbook. I baked two batches of these over the course of the past two days. Every single one of them is gone–granted we had crowds at home.

But ahhhhh these chocolate financiers…with fragrant hazelnut and the earthy aroma of amaranth.

Yes.

Chocolate always makes us happy.

Chocolate always makes Lulu happy.

It’s a family matter. One that keeps us snug and cozy together. In chocolate haven.

We are chocolate and financiers addicts!” we like to sing in chorus.

Perhaps you can become one of us too.

And join in.

Gluten Free Chocolate and Hazelnut Financier Recipe

Thank you Tomo for thinking about including snapshots of what I do inside your book. I am honored to be amongst such a great crowd of people.

Below is the list of the eight artists featured in Handmade Zakka and Craft:

Lotta Jansdotter : Surface Designer (Brooklyn, U.S.A.)
Jenny Hallengren : Photographer (Stockholm, Sweden)
Meiko Takechi Arquillos : Photographer (Los Angeles, U.S.A.)
Tetsushi Inoue & Kristina Detwiller : Furniture & Textile Designer (Oita, Japan)
Béatrice Peltre : Food Writer, Stylist and Photographer (Boston, U.S.A.)
Hello Sandwich : Designer, Artist, Crafter (Tokyo, Japan / Sydney, Australia)
Marisa Shimamoto : Photographer (Tokyo, Japan)
Yumiko Sekine : Shop Owner (Tokyo, Japan)

Chocolate and Hazelnut Financiers


Makes 8 muffin-size financiers


You need:

  • 7 tablespoons (100 g) unsalted butter
  • 1 cup (100 g) hazelnut meal
  • 2 tablespoons (20 g) amaranth flour
  • 2 tablespoons (10 g) cocoa powder
  • A pinch of sea salt
  • 1/3 cup (70 g) Turbinado sugar
  • 4 large egg whites (beaten with a fork until lightly foamy)
  • 1 teaspoon pure vanilla extract

Steps:

  • Preheat the oven to 350 F and have 8 muffin molds ready (You can also place paper cases inside muffin molds); set aside.
  • In a small pot, melt the butter. Cook until the butter has a nice hazelnut color and smells like hazelnuts. Let cool slightly.
  • In the bowl of a food processor, combine the hazelnut meal, amaranth flour, cocoa powder, salt, and sugar. Pulse into a fine powder. Transfer to a bowl and beat in the egg whites.
  • Pour the butter inside the egg/flour batter, working quickly.
  • Stir in the vanilla.
  • Divide the batter between the molds and bake the financiers for 20 minutes, or until the blade of a sharp knife comes out dry when inserted in the middle. Let cool and dust with confectioner’s sugar, if you like, when serving.
Le coin français
Financiers au chocolat et aux noisettes


Pour 8 financiers de la taille d’un muffin


Ingrédients :

  • 100 g de beurre non salé
  • 100 g de poudre de noisettes
  • 20 g de farine d’amaranth
  • 10 g de poudre de cacao
  • 1 pincée de sel
  • 70 g de sucre roux
  • 4 grands blancs d’oeuf
  • 1 càc d’extrait de vanille pur

Etapes :

  • Préchauffez le four à 180 C, et préparez 8 moules (ou caissettes) à muffins; mettez de côté.
  • Dans une petite casserole, faites fondre le beurre. Cuisez-le jusqu’à qu’il prenne une jolie couleur noisette et qu’il sente la noisette. Laissez légèrement refroidir.
  • Dans le bol de votre robot, mélangez la poudre de noisettes, la farine d’amaranth, le cacao, le sel et le sucre. Pulsez jusqu’à l’obtention d’une poudre fine. Transférez dans un bol et mélangez avec les blancs d’oeuf émulsionnés à la fourchette.
  • Versez le beurre dans cette préparation, et mélangez énergiquement.
  • Ajoutez la vanille.
  • Divisez la pâte entre les moules et cuisez les financiers pendant environ 20 minutes, ou jusqu’à ce que la lame d’un couteau insérée au mileu en ressorte sèche. Laissez refroidir et saupoudrez de sucre glace au moment de servir, si vous le souhaitez.

35 comments

  1. I love Japanese zakka style crafting! What a gorgeous feature Bea! I love the fact that Japanese and Scandinavian styles are so similar in many ways. The financiers sound absolutely delicious too, by the way :-) xx

  2. Seeing those spring greens makes me pine for April and May. I know I should be pleased with all the wonderful October goodies New England has to offer, but those peas are just so green! Ah well, I guess I’ll just have to calm myself with chocolate financiers.

  3. Handmade Zakka and Craft looks like the perfect fit for you! Everything about the photos is so fresh and alive. I love chocolate and would gladly join your chorus…those financiers look so good!

  4. As usual the photos are stunning–but I must say the millet with steamed spring greens is speaking directly to my stomach!!

  5. Your pictures are so stunning, well done on being featured! I came across your baby food recipes and wondering where did you get the baby food jar from? I’ve been looking for those jars and the cute spoons everywhere for my baby, really appreciate if you could let me know. Thanks Bea!

  6. For some strange reason, I never think about making financiers. Not sure why. This makes me want to start. I love the idea of baking them in a muffin mold.

    I am also part of the chocolate club… dare I say, cult! ;)

  7. I love your pictures, as always – they never fail to take my breath away – but am really excited about all the gluten-free recipes you post over here. As the neighbor of three gluten-free little girls who love cookies and muffins, I appreciate all the help I can get in making treats for them! Thank you!

  8. beautiful bea, i was excited to see this collaboration as we spoke about Japan. gosh it turned out gorgeous, oh and i remember tasting the pistachio financiers- delicious!

  9. Whatever the book, your photos and recipes grace beautifully pages !
    J’ai hâte d’avoir ton livre en main, tout en dégustant, pourquoi pas, un de ces financiers…

  10. Amazing pictures.I’m gonna try these chocolate financiers but with wheat flour.and since i dont have the financiers molds, i might put them in muffin tins.thank you.

  11. There is no butter in the list of ingredients but the directions say to add the (I assume melted) butter. Did I miss something?

  12. I got your book yesterday! I love it very much and it will be my bible for the photos and cooking! I’m so glad to see your photos in Japanese book!

  13. Thank you Momochan! Very happy to hear! I hope you enjoy it.

    Thank you everyone!

  14. Hello Béa, I must, must, must have your cookbook…..and possibly all the the ‘other books in your life’ too! I love saving up and then losing myself in your special blog, so pretty + simple + human and surprising. Thanks for sharing with us. I can almost smell those gorgeous pistachio/cardamom financiers! xx

  15. Hello Bea,
    Your photo posts always catch my eyes right away.
    Definitely your book is one of my list must have cookbook…
    A+
    Susy

  16. Pingback: » Nocciola is Italian for hazelnut Love-Crumbs

  17. Nurit, yum yum. Oh yes these financiers are to die for ;-) I use super green pistachios imported from Sicily!

  18. I made these yesterday and they turned out gorgeous. I followed the recipe exactly, but baked them in a friand tin so ended up with six little cakes instead of eight. They are the perfect size, I wouldn’t want them any smaller ;)
    I will definitely try the pistachio financier next, the one from your cookbook.

  19. Pingback: Chocolate Hazelnut Financiers « A Teeny Spoon of Sugar

  20. Hi Bea! Your nordic verrine and the chocolate hazelnut financiers made a delicious lunch on a very blah Monday. Many thanks for the wonderful recipes and the inspirations.

  21. Pingback: Muffins de avelãs e chocolate da Cacá (sem farinha/glúten) | Cookies da Cacá

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