Scribd Logo
Upload

Welcome to Scribd!

  • 1K views

    Gluten Free Pecan Financier 1

    Uploaded by

    giannis
    This document provides a recipe for gluten-free pecan financiers. It includes instructions to make a neutral gel from water, sugars, pectin and citric acid. It also describes how to make brown butter by cooking butter until the milk solids separate and turn golden brown. The financier recipe calls for mixing dry ingredients like rice flour and icing sugar with wet ingredients like egg whites and brown butter. The batter is piped into molds, topped with pecan halves and baked for 10-12 minutes. Once cooled, the finished financiers are brushed with the neutral gel.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Gluten Free Pecan Financier 1

    Uploaded by

    giannis
    1K views4 pages
    This document provides a recipe for gluten-free pecan financiers. It includes instructions to make a neutral gel from water, sugars, pectin and citric acid. It also describes how to make brown butter by cooking butter until the milk solids separate and turn golden brown. The financier recipe calls for mixing dry ingredients like rice flour and icing sugar with wet ingredients like egg whites and brown butter. The batter is piped into molds, topped with pecan halves and baked for 10-12 minutes. Once cooled, the finished financiers are brushed with the neutral gel.

    Original Title

    gluten-free-pecan-financier-1

    Copyright

    © © All Rights Reserved

    Available Formats

    PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    This document provides a recipe for gluten-free pecan financiers. It includes instructions to make a neutral gel from water, sugars, pectin and citric acid. It also describes how to make brown butter by cooking butter until the milk solids separate and turn golden brown. The financier recipe calls for mixing dry ingredients like rice flour and icing sugar with wet ingredients like egg whites and brown butter. The batter is piped into molds, topped with pecan halves and baked for 10-12 minutes. Once cooled, the finished financiers are brushed with the neutral gel.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    1K views4 pages

    Gluten Free Pecan Financier 1

    Uploaded by

    giannis
    This document provides a recipe for gluten-free pecan financiers. It includes instructions to make a neutral gel from water, sugars, pectin and citric acid. It also describes how to make brown butter by cooking butter until the milk solids separate and turn golden brown. The financier recipe calls for mixing dry ingredients like rice flour and icing sugar with wet ingredients like egg whites and brown butter. The batter is piped into molds, topped with pecan halves and baked for 10-12 minutes. Once cooled, the finished financiers are brushed with the neutral gel.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    You are on page 1of 4
    At a glance
    Powered by AI
    The recipe describes how to make gluten-free pecan financiers using brown butter and a neutral gel.

    The steps to make brown butter are to bring butter to a boil, continue cooking until milk solids separate and turn golden brown, then strain.

    The ingredients used to make the neutral gel are water, sugar, pectin, glucose/corn syrup, and citric acid powder.

    GLUTEN-FREE

    PECAN FINANCIER
    for 9 financiers

    Copyright©2023 International Pastry Academy KICA,


    All rights reserved. Photo credit: Dmitriy Khoroshayev
    Gluten-free Pecan Financier
    for 9 financiers

    NEUTRAL GEL

    Ingredients Total weight: ~ 165 g 100%

    • Water 72 g 44%
    • Sugar (1) 61 g 37%
    • Sugar (2) 10 g 6%
    • Pectin NH 3.5 g 2%
    • Glucose/corn syrup 18 g 11%
    • Citric acid powder 0.2 g <1%

    1. Pour the water into a saucepan, add the glucose syrup and sugar (1).

    2. Heat the mixture to 30 °C / 86 °F.

    3. Mix sugar (2) and pectin NH.

    4. Add the pectin and sugar mixture into the saucepan with water,
    glucose and sugar (1) and bring everything to a boil.

    5. Then add citric acid powder. Continue cooking for about 3 minutes.

    TIP
    • If desired, the citric acid powder can be replaced with 2 g of
    lemon juice.

    6. Strain the gel into a clean container and refrigerate.

    7. Leave the neutral gel to stabilize in the fridge at 4 °C / 39 °F for at


    least 6 hours.

    BROWN BUTTER

    Ingredients

    • Butter 82% 150 g

    1. Put the butter in a saucepan and bring it to a boil. Continue


    cooking on low heat for several minutes until milk solids separate
    from fat and float to the top. When ready, the butter will reach the
    temperature of 140 °C / 284 °F and turn golden brown.

    2. Strain the finished butter into a separate bowl using a strainer —


    put some paper towels in it so the fat drains to the bowl and the
    milk solids stay on the paper towel.

    2
    Gluten-free Pecan Financier
    for 9 financiers

    GLUTEN–FREE PECAN FINANCIER

    Ingredients Total weight: ~ 397 g 100%

    • Brown rice flour 30 g 8%


    • Oat flour 5g 1%
    • Icing sugar 100 g 25%
    • Pecan powder 60 g 16%
    • Egg whites 100 g 25%
    • Brown butter 100 g 25%
    • Sea salt 2g <1%
    • Pecan halves 9 pcs
    • Butter 82% for brushing the molds Sufficient quantity
    • Neutral gel Sufficient quantity

    1. In a bowl, sift together the brown rice flour, oat flour and pecan
    powder, mix with the sifted icing sugar.

    2. Add the room-temperature egg whites and salt to the dry


    ingredients. Mix until smooth with a spatula.

    3. Heat the brown butter to 40 °C / 104 °F. Gradually add it to the


    mixture of the egg whites and dry ingredients and mix well with a
    wire whisk.

    4. Cover the batter with plastic wrap and place it in the fridge for
    6 hours or overnight.

    5. Preheat the oven to 165 °C / 329 °F. Brush the 7-cm Matfer Exopan
    oval molds (ref. 850182) with a bit of soft butter. The layer of coating
    should be very thin.

    6. Pipe the financier batter into the molds, filling them ¾ full, and place
    the pecan halves on top.

    7. Bake for about 10–12 minutes, minding the peculiarities of your


    oven. When ready, the financier should spring back into shape
    when pressed lightly.

    8. Allow the financiers to cool down at room temperature.

    9. Heat up the neutral gel to 60–70 °C / 140–158 °F and brush the


    pecans with it.

    3
    www.kica-academy.com +380 (068) 863 15 86 info@kica-online.com

    Copyright©2023 International Pastry Academy KICA, All rights reserved. Photo credit: Dmitriy Khoroshayev

    You might also like