Executive Pastry Chef of the Prince and the Pauper in Woodstock, Vermont, LIVIA FERRAZ, shares a favorite recipe.

Chef Livia Ferraz: Executive Pastry Chef at The Prince and the Pauper

Photo by Jessica Notargiacomo

Livia Ferraz was born and raised in Rio de Janeiro in a family that would actively cook together, but her culinary career began at one of Brazil’s most prestigious universities, Universidade Anhembi Morumbi for Culinary Arts. A lover of fine dining, food science, and desserts, Livia found her true passion in pastry. She takes inspiration from the flavors of Brazil combined with the textures and complexity of French pastry. She is dedicated to challenging herself and perfecting her skills and techniques and takes pride in developing her own recipes.

Photo by Livia Ferraz



  • 100g brown butter
  • 120g egg whites (approximately 4 units)
  • 75g confectioner’s sugar
  • 45g all-purpose flour (For gluten-free, use cornstarch or GF flour)
  • 120g almond flour
  • 100g pistachios


Prepare mini-muffin pan by brushing butter and sprinkling flour (you may omit flour if using a silicone mold).Heat oven to 375°F.

  1. Melt butter in a saucepan over medium heat until golden brown. Strain through a fine-mesh sieve and reserve until cool to room temperature.
  2. Add pistachios to a food processor and pulse a few times to break them into smaller pieces (alternatively, you can crush them inside a zip-loc using a rolling pin).
  3. In a mixing bowl, whisk egg whites and confectioner’s sugar until foamy.
  4. Add flour and almond flour and whisk until combined.
  5. With the mixer on, drizzle the brown butter, then add the pistachios.
  6. Divide batter among the muffin cups or silicone molds, about ¾ of the way (a piping bag makes for an easy filling).
  7. Bake it in the middle rack for 16 minutes. Let it cool in the molds/pan, then remove and place to cool on a wire rack.



  • 180g ruby chocolate (from Callebaut)
  • 150g heavy cream
  • 50g raspberry puree


  1. Combine Ruby chocolate and cream in a bowl over a pot of simmering water (water must not touch the bottom of bowl) until chocolate is melted. Whisk until mixture become homogenous.
  2. Add the raspberry puree and combine. Let it cool in the refrigerator until fully firm (overnight preferred). Cover with plastic wrap touching the surface so it doesn’t create a layer of skin during the cooling process.
  3. Remove from refrigerator and add ganache to a mixer and mix with a paddle attachment to soften.
  4. Pipe or spoon the ganache over your Pistachio Financier. Enjoy! Store in refrigerator for 5 days or in the freezer for 3 months.

The Prince & The Pauper restaurant is a Woodstock tradition that has been delighting guests with superb food, creative cocktails, and impeccable service for over 48 years. The menu features dishes from classic to contemporary, created from the freshest ingredients available. To check out their menu and book a reservation check out their website.

To see more inspiring and delicious recipes check out our Food and Drink page.