Life often unfolds in patterns and sequences—moments that seem to arrive in clusters, both good and challenging. Lately, my days have been filled with books: discovering them, contributing to them, and finding inspiration within their pages.
One of the books that captured my attention is a beautiful craft volume titled Handmade Zakka and Craft by Tuesday. The book presents a distinctive blend of Japanese aesthetic and Scandinavian simplicity in its design, and it’s written and styled with a delicate, clean sensibility.
The invitation to contribute came unexpectedly. Tomo Togawa in Japan, together with his wife Chiyo, who is a graphic designer, invited me to share a snapshot of my work for their book. They publish under the name “Tuesday” and are known for thoughtful, understated design. I agreed immediately—drawn to their approach, to Japan, and to the company of talented creatives such as Lotta Jansdotter, Yumiko Sekine, Marisa Shimamoto, and Tetsushi Inoue & Kristina Detwiller, all of whom I admire.
Tomo asked to include snapshots of eight artists, each showcasing a craft or creative approach. The result is light, fresh, and beautifully composed—a book that offers ideas for handmade paper projects, fabric crafts, ornaments, simple clothing, and home accessories. It’s a gentle invitation to make and to beautify everyday life, suitable for both adults and children.
For the book, I contributed a recipe for Millet with steamed spring greens and its lemon vinaigrette, alongside a recipe for Chocolate and Hazelnut Financiers. The financiers are one of my favorite treats—compact, tender, and endlessly adaptable. I have variations made with chocolate, vanilla, almonds, hazelnuts, pistachios, and spices like cardamom, several of which appear in my other work.
I baked two batches recently and they disappeared quickly—perfectly fine for a household that loves small cakes. These chocolate financiers combine the rich depth of cocoa with the toasty scent of hazelnut, and a touch of amaranth for an earthy note. They’re gluten free and ideal for sharing with friends and family.
Chocolate always lifts our spirits at home. It’s something we celebrate together, a simple pleasure that gathers us. If you enjoy tender, nutty cakes, these financiers might become a favorite ritual in your kitchen as well.
I am grateful to Tomo for including my work among such thoughtful contributors. Below is the list of the eight artists featured in Handmade Zakka and Craft, which highlights a diverse group of makers and creators:
Lotta Jansdotter: Surface Designer (Brooklyn, USA)
Jenny Hallengren: Photographer (Stockholm, Sweden)
Meiko Takechi Arquillos: Photographer (Los Angeles, USA)
Tetsushi Inoue & Kristina Detwiller: Furniture & Textile Designers (Oita, Japan)
Béatrice Peltre: Food Writer, Stylist, and Photographer (Boston, USA)
Hello Sandwich: Designer, Artist, Crafter (Tokyo, Japan / Sydney, Australia)
Marisa Shimamoto: Photographer (Tokyo, Japan)
Yumiko Sekine: Shop Owner (Tokyo, Japan)
Makes 8 muffin-size financiers
Ingredients
- 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 lightly
- 1 teaspoon pure vanilla extract
Method
- Preheat the oven to 350°F (180°C) and prepare 8 muffin molds or paper cases; set aside.
- Melt the butter in a small pot and cook it until it turns a golden hazelnut color and gives off a toasty aroma. Allow to cool slightly.
- In a food processor bowl, combine the hazelnut meal, amaranth flour, cocoa powder, salt, and sugar. Pulse until fine. Transfer to a mixing bowl and add the beaten egg whites, stirring to combine.
- Quickly pour the warm butter into the egg and dry mixture, stirring to incorporate. Add the vanilla and mix briefly.
- Divide the batter among the molds and bake for about 20 minutes, or until a knife inserted in the center comes out clean. Allow to cool and dust with confectioner’s sugar if desired before serving.
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, légèrement battus
- 1 càc d’extrait de vanille pur
Étapes
- Préchauffez le four à 180°C et préparez 8 moules ou caissettes à muffins.
- Faites fondre le beurre et laissez-le colorer jusqu’à obtenir un arôme de noisette, puis laissez tiédir.
- Mélangez la poudre de noisettes, la farine d’amaranth, le cacao, le sel et le sucre dans le bol d’un robot, puis pulsez jusqu’à obtention d’une poudre fine. Transférez dans un bol et incorporez les blancs d’œuf.
- Ajoutez le beurre fondu, mélangez vigoureusement, puis incorporez la vanille.
- Répartissez la pâte dans les moules et enfournez environ 20 minutes, jusqu’à ce qu’un couteau en ressorte sec. Laissez refroidir et saupoudrez de sucre glace si vous le souhaitez.