Servings: 10 pumpkin financiers
Equipment
Ingredients
Pumpkin financiers:
- 5 oz egg whites 141 g, about 4 to 5 egg whites
- 7 tbsp butter 100 g, plus a bit more for greasing the pan
- 1/2 cup brown sugar 106 g
- 1/2 tsp vanilla extract optional
- 1 oz honey 28g or about 1 1/3 tbsp
- 2.5 oz almond flour 70g
- 2.5 oz cake flour 70g
- 1 tsp pumpkin spice
- 1/4 cup pumpkin puree 56g
- 1/2 tsp baking powder
Maple pastry cream:
- 1 1/4 cups milk ~300g
- 3 egg yolks medium or large, about 45-50 g
- 2 1/2 tablespoons cornstarch ~25g
- 3 1/3 tablespoons maple syrup dark robust preferred, about 69g
- pinch of salt
- 1 1/4 teaspoons vanilla extract
- 1 1/3 tablespoons unsalted butter ~19g
Instructions
Maple Pastry Cream:
- Heat milk mixture. Combine milk, maple syrup, vanilla, and salt in a pot. Whisk until smooth and bring to a boil, stirring occasionally.1 1/4 cups milk, 3 1/3 tablespoons maple syrup, 1 1/4 teaspoons vanilla extract, pinch of salt
- Prep yolks and cornstarch. Whisk yolks in a bowl, then add cornstarch. If it thick like paste, whisk in a tablespoon of the hot milk mixture to loosen.3 egg yolks, 2 1/2 tablespoons cornstarch
- Temper eggs. Gradually whisk hot milk (in small amounts) into the yolk mixture to prevent curdling.
- Thicken cream. Pour the mixture back into the pot and cook over medium heat, stirring constantly, until thick and bubbly (2-4 minutes).
- Whisk off heat. Remove from heat and whisk for about a minute until the cream is smooth.
- Add butter. Stir in butter until fully incorporated.1 1/3 tablespoons unsalted butter
- Adjust. Taste and adjust salt or sweetness (by adding regular sugar) if needed.
- Strain. Strain if there are any lumps.
- Chill. Cover with plastic wrap touching the surface to prevent a skin from forming. Cool at room temperature, then refrigerate (covered) if not using soon.
Pumpkin Financiers:
- Preheat oven. Preheat to 390°F (200°C).
- Brown butter. Melt and brown butter over medium heat, stirring occasionally, until golden brown and nutty. Remove from heat and cool in cold water until no longer hot.7 tbsp butter
- Mix egg whites and sugar. Whisk together egg whites and sugar until just combined.5 oz egg whites, 1/2 cup brown sugar
- Add honey and vanilla. Stir in honey and vanilla extract.1 oz honey, 1/2 tsp vanilla extract
- Add pumpkin puree. Mix in the pumpkin puree.1/4 cup pumpkin puree
- Add dry ingredients. Sift almond flour, cake flour, pumpkin spice, and baking powder. Combine with the wet mixture.2.5 oz almond flour, 2.5 oz cake flour, 1 tsp pumpkin spice, 1/2 tsp baking powder
- Add butter. Stir in cooled brown butter, including all dark bits.
- Prepare the pan. Grease the molds and, if your pan isn't non-stick, dust with flour or sugar for easy removal.
- Fill molds. Spoon batter into molds, filling each three-quarters full.
- Bake. Lower oven temperature to 360°F (180°C), place the pan in the oven, and bake for 13-15 minutes until the edges brown and centers are set.
- Cool. Let financiers cool for 10-15 minutes in the pan, then release and finish cooling on a wire rack.
Combine:
- Whisk pastry cream. If cold, break up and whisk the pastry cream until smooth.
- Pipe. Fill a piping bag and pipe the pastry cream onto the financiers.
- Serve. Refrigerate if not serving immediately. Let the cakes warm up for 30 minutes if serving from the fridge.
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